Ingredients
Equipment
Method
- Preheat oven to 325°F. Spread shelled pistachios in an even layer on a cookie sheet. Bake for 5 to 10 minutes or until fragrant but not yet browned. Remove from oven and let cool slightly.
- Transfer toasted pistachios to the bowl of a food processor or blender. Process until pistachios break down into a fine powder. If using a blender, use the tamper to keep the nuts moving.
- Continue to process the nuts for 5 to 10 minutes, scraping down the sides of the bowl as you go, until smooth and creamy. If needed, add a teaspoon of pistachio oil to help the butter process more smoothly.
- Once the butter has achieved your desired consistency, add a pinch of salt if desired and pulse once or twice more to combine.
- Transfer to a jar or other container with an airtight lid. Store in refrigerator for up to 1 month or freeze for longer storage.
Notes
While pistachio butter does not require refrigeration, it is recommended for best quality and shelf life. Processing time varies significantly between machines - high-powered processors work faster while standard models need extra patience. Don't give up, the transformation will happen with persistence.