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Premium jar of creamy pistachio butter with fresh pistachios showcasing the natural superfood packed with pistachio butter benefits for health

Homemade Creamy Pistachio Butter

Homemade creamy pistachio butter made from blanched pistachios with perfect smooth texture and rich nutty flavor.
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Prep Time 10 minutes
5 minutes
Total Time 15 minutes
Servings: 15
Course: Condiment, Snack, Spread
Cuisine: American, Mediterranean, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

  • * 2 cups blanched pistachios completely dry
  • * 2 tablespoons neutral oil grapeseed preferred, room temperature
  • * 1/4 teaspoon salt optional

Equipment

  • Food processor
  • measuring cups
  • - Measuring spoons
  • rubber spatula
  • * Clean kitchen towel

Method
 

  1. Toast pistachios lightly at 300°F for 5 minutes to eliminate residual moisture.
  2. Process nuts for 45 seconds until a fine powder forms, checking temperature reaches 160-165°F.
  3. Add neutral oil while processor runs, ensuring oil temperature matches nut temperature.
  4. Continue processing 60-90 seconds until a smooth paste forms, maintaining mixture between 160-170°F.
  5. Add more oil gradually if needed. Final consistency should coat a spoon without dripping immediately and feel light on the tongue with enough structure to hold shape.

Notes

* Ensure pistachios are completely dry before processing. Moisture over 3% will prevent proper oil release.
* Temperature control is crucial for smooth texture.
* Store in refrigerator up to 6 months. Natural separation is normal—stir before use.