Go Back
Glass jar of homemade peanut butter pistachio spread with wooden spoon and scattered nuts, professional food photography with warm lighting

Peanut Butter Pistachio: Homemade Nut Butter

A revolutionary homemade nut butter combining equal parts roasted peanuts and pistachios for a gourmet spread that's creamy, flavorful, and budget-friendly.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 7 minutes
8 minutes
Total Time 20 minutes
Servings: 16
Course: Condiment, Snack, Spread
Cuisine: American, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dry-roasted unsalted peanuts
  • 1 cup shelled roasted pistachios unsalted
  • ½ teaspoon sea salt optional
  • 1-2 teaspoons neutral oil peanut or pistachio oil preferred optional
  • 1 teaspoon honey or maple syrup optional

Equipment

  • Food processor (7-cup minimum)
  • rimmed baking sheet
  • rubber spatula
  • Glass storage jars

Method
 

  1. Toast nuts at 325°F (160°C) for 5–7 minutes if not already roasted
  2. Let cool slightly
  3. Add peanuts and pistachios to food processor
  4. Blend for 5–8 minutes scraping down sides occasionally
  5. Add salt and optional oil/sweetener toward the end
  6. Process until creamy or your preferred texture
  7. Store in a jar in refrigerator lasts 3–4 weeks

Notes

Natural oil separation is normal - simply stir before using. Store in refrigerator for best shelf life. Can be frozen in portions for up to 6 months. Adjust oil and sweetener to personal preference.