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Creamy homemade pistachio butter recipes in glass mason jar with wooden spoon and scattered pistachios on marble background

Homemade Pistachio Butter

Creamy homemade pistachio butter made with just two ingredients – perfect for spreading, baking, or enjoying straight from the jar.
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Prep Time 10 minutes
Cook Time 8 minutes
10 minutes
Total Time 28 minutes
Servings: 8
Course: Breakfast, Condiment, Spread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • - 2 to 3½ cups raw shelled pistachios choose bright green nuts without dark spots
  • - 1 pinch fine sea salt or more to taste

Equipment

  • - Food processor (7+ cup capacity)
  • rimmed baking sheet
  • - Wooden spoon
  • - Flexible spatula
  • - Mason jar for storage

Method
 

  1. Preheat oven to 350°F. Spread pistachios on rimmed baking sheet in single layer.
  2. Toast pistachios 7–9 minutes until fragrant, stirring halfway through. Don’t let them brown too much.
  3. Cool pistachios until warm (not hot), about 10 minutes.
  4. Transfer warm pistachios to food processor. Add pinch of salt.
  5. Blend until completely smooth and creamy, 8–12 minutes total, scraping sides as needed. Mixture will progress from flour-like to clumpy to smooth and glossy.
  6. Taste and add more salt if desired. Cool to room temperature.
  7. Transfer to mason jar and store at room temperature up to 1 week or refrigerate up to 1 month.

Notes

- Stop and let food processor rest if mixture gets too hot or machine seems strained.
- Natural oil separation is normal – simply stir before using.
- For variations, add vanilla extract, honey, or cinnamon after achieving smooth consistency.