Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper for easy cleanup.
- Spread the 3 cups of shelled pistachios across the prepared baking sheet in a single layer. Make sure they're not overcrowded to ensure even roasting.
- Roast the pistachios in the preheated oven for 15 minutes, shaking the pan at the 7-minute mark to ensure even browning. They should be golden and fragrant when done.
- Carefully transfer the hot roasted pistachios directly into your food processor bowl. The heat helps release oils faster for smoother consistency.
- Start with several quick pulses to break down the nuts initially, then process for 2-3 minutes. Stop and scrape down the sides thoroughly.
- Continue processing, stopping every minute to scrape sides completely. After 5-7 minutes total, you'll hear the sound change from choppy grinding to smooth whirring as the nuts transform into butter.
- Once you achieve a runny consistency like natural peanut butter, add the flaky salt and pulse 2-3 times to incorporate evenly. Taste and adjust salt as needed.
Notes
Store in clean mason jars in the pantry for up to 2 weeks or refrigerate for up to 1 month. The butter may firm up when refrigerated - simply stir before using. For best results, allow the finished pistachio butter to rest for 24 hours before using to enhance flavor complexity. If the mixture seems stuck in the chopped stage, be patient - older nuts sometimes need extra processing time.