About
If you’re a fan of pistachios, you’re going to love this two-ingredient, sugarless pistachio butter! Made with just unsalted, peeled pistachios and your choice of almond or coconut oil, this smooth and creamy spread is a healthier, homemade alternative to store-bought nut butters. It’s perfect for slathering on toast, adding to smoothies, or enjoying by the spoonful. But it doesn’t stop there—it also makes an amazing filling for pastries or a rich addition to baked goods, like these absolutely delicious Homemade Pistachio Éclairs. Whether you’re baking or just looking for a delicious snack, this pistachio butter is a versatile, wholesome choice!
Serves: 350g
Cook time: 10 min
Difficulty: easy
Ingredients
- 350 g unsalted, peeled pistachios (about 2 1/3 cups)
- 2 tablespoons almond oil or coconut oil
Step-by-step
1
Peel the pistachios as much as you can. This step may take a bit of time, but removing the skins will give your pistachio butter a smoother texture.
2
Add the pistachios to a food processor and start blending. Begin on a low speed, gradually increasing to high. Scrape down the sides of the processor as needed.
3
After several minutes of processing, the pistachios will begin to break down, and the oils will start releasing. Add the almond oil or coconut oil and continue processing until the mixture is smooth and creamy. This may take 5-10 minutes, depending on your food processor.
4
Once the pistachio butter is smooth, transfer it to an airtight container and store it in the refrigerator. It will keep for a few weeks.
Flavorjazz 
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