Pistachio Butter, also called Pistachio Paste, is creamy and rich, unique and delicious. It's very easy to make, and if you fill a jar with it and add a bow, it's a lovely edible holiday gift.

While I don't always make homemade nut butters, some are well worth it. This pistachio butter, and my macadamia butter, are two of my favorites.

Of course others, like peanut and almond butter are too, but those are more readily available in stores.

Pistachio butter on the other hand is very hard to find in markets, and when it is available, it's very expensive.

This is one of the most delicious nut butter recipes around -- and it's so easy to make!

What You'll Need

• raw, unsalted, shelled pistachios
• granulated sugar (only a tiny bit)
• Kosher salt (again, a teeny tiny bit) - If you use table salt, use half the amount listed in the recipe card below.
• food processor

(See recipe card below for quantities.)

Substitutions

• You can substitute maple syrup or honey for the bit of sugar.

Recipe Tips

• Unless you have loads of extra time, I recommend you buy pre-shelled pistachios.
• Be patient when you're blending the nuts. This process takes time, and in the end you'll see how incredible the transformation is.

How to Make Pistachio Butter

Step 1: Preheat the oven to 375°F and add the raw pistachios to a baking sheet. 

Step 2: Roast the pistachios in the preheated 375°F oven just long enough to bring the oils to the surface -- about 7 minutes.

They will be aromatic and might look a bit wet when they're ready. Roast them even if the pistachios you buy say they've been roasted, as it will ultimately create a superior flavor in the finished pistachio butter.

Step 3:  Once they've cooled to room temperature, add the roasted pistachios to a food processor fitted with the blade attachment.

Step 4:  Blend for about 7 minutes.

As depicted in the below images, you'll see the the pistachios change from being ground into tiny pieces, to a paste, and finally to a beautiful smooth and creamy texture. 

The above left is after about 1 minute of blending, and the above right is after about 3 minutes.

The above left is after about 4 minutes, and above right is after about 5 minutes.

And finally, at about 7 minutes, you'll have a super creamy and smooth pistachio paste (or butter).

Step 5:  Add the sugar and salt and blend for another couple of seconds.
Step 6:  Let it cool down before refrigerating. (The pistachio butter will be very warm from being in the running food processor for so long.)

And there you have it. Now you've learned how to make pistachio butter. Bravo!

Why isn't the pistachio butter more green?

Something you should know . . .  your pistachio butter likely will not be green, or at least a true green. It will be greenish, but not green.

• There are three parts to pistachios, and each one is a different color: the shell, the skin and the flesh.
• The shell is beige, the skin is purpleish-brownish, and the flesh (the "meat") is greenish-yellowish.
• Unless you painstakingly remove every bit of the skin (which I don't think you need to), some purple and brown will mix into the green, creating a brownish-greenish color.

More Must-Try Recipes with Pistachios

• Chocolate Tart with Pistachio Crust
• Pistachio Mint-Crusted Rack of Lamb
• Persimmon Salad with Honey Pistachios
• Pistachio Goat Cheese Salad with Blood Orange

Pistachio Butter is an Excellent Edible Gift

In addition to my Chestnut Butter, and Chocolate-Coffee Granola, your foodie and cooking friends will love to receive this as a gift.

• It's unexpected and fun.
• It's incredibly easy to make -- it only takes about 10 minutes!
• You can print this Pistachio Butter recipe, and my recipe for Pistachio Chocolate Chip Cookies (this Pistachio Butter is the main ingredient!), and add them both into the card.

Uses for Pistachio Paste

• In addition to being the main ingredient in the cookies above, it's delicious simply spread on toast with (or without) a drizzle of honey.
• You can also add cream or vegetable stock to it to make a pasta sauce.
• It's delicious in smoothies. Add it the same way you would peanut or almond butter.
• The pistachio paste is also fantastic in a crepe with bananas and a drizzle of chocolate.
• Mix it into chocolate ganache for truffles.
• It can also be used to flavor ice cream, whipping cream, or buttercream/frosting.

How long will it keep?

Believe me, you'll want to save every last bit, so if you don't use it up all at once, below are the best ways to store it.

• Refrigerator. Homemade nut butters will keep for about a month in the refrigerator in an airtight container.
• Freezer. You can also freeze homemade pistachio butter an airtight container. When you’re ready to use it, thaw it in the refrigerator for a day or two.

FYI: This recipes is vegan and gluten-free.

I hope you try making the butter and the cookies. Enjoy!

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.