Pistachio Butter (Print Version)
# Ingredients:
→ Main Ingredient
01 -
2 cups pistachios without the shells (preferably unsalted)
→ Optional Ingredients
02 -
1 tablespoon vegetable oil (only if needed to help blend)
03 -
Salt to taste (if using unsalted pistachios and want salted butter)
# Instructions:
01 -
Preheat oven to 350°F / 180°C and spread your pistachios out on a baking sheet.
02 -
Roast the pistachios for 7 minutes, giving them a little shake halfway through to turn them over a bit. Do not overcook the pistachios or they will be bitter and brown. When you start to smell them, they are ready.
03 -
Remove from the oven and let the nuts cool completely.
04 -
Once cooled, put the pistachios in a food processor and blitz them. You'll see the pistachios go through stages, from chunky, to a fine powder, then it will start to clump together, eventually form a ball, then finally it will turn into a lovely, smooth pistachio paste.
05 -
If the nuts seem too dry and are clumping together and don't look like they will blend up, you can add a tablespoon of vegetable oil to help rehydrate them.
06 -
If you want salted pistachio butter, add salt now to taste, then blitz for another few seconds. If you want unsalted pistachio butter, transfer it straight to a jar.
# Notes:
01 -
Homemade pistachio butter (pistachio paste) made with just one ingredient - pistachios!
02 -
For convenience, use pre-shelled pistachios to save time and sore fingers.
03 -
If using the pistachio butter for baking, unsalted pistachios are recommended so you can control the salt in your recipes. For spreading on toast or as a dip, you might prefer salted.
04 -
Pistachios typically come roasted. If using pre-roasted pistachios, be careful not to over-roast them in the oven. As soon as you can smell their nutty aroma, take them out.