RecipePistachio Butter

Nutrition Facts
Amount per Serving
  • Calories: 90
  • Protein: 3 g
  • Total Fat: 7 g
    • Unsaturated Fat: 6 g
    • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 4 g
  • Dietary Fiber: 2 g
  • Total Sugar: 1 g
    • Natural Sugar: 1 g
    • Added Sugar: 0 g
  • Sodium: 80 mg

If you’re nuts about nut butter, I have a DIY recipe you have to try. It has a wonderful flavor and a smooth, spreadable texture. And better yet, it couldn’t be any easier to make—with just one ingredient and five minutes, you’ll create a memorable topper that’ll elevate any cracker or warm piece of toast. It’s also scrumptious spread on sliced apples and pears. It’s a testament to simplicity, allowing the rich, nutty essence of heart-healthy pistachios to shine.

You can keep it simple and enjoy this pistachio butter in its purest form, or choose to add a touch of vanilla extract to the food processor… or experiment with other blended mix-ins such as cocoa powder, ground cinnamon, softened dates, or matcha. And while the time in the food processor may seem long (it takes about 5 minutes to cream up), it’s way faster than driving to the market and the results are totally worth it. To ensure the creamiest outcome, remember to pause every minute to scrape down the sides and give your trusty food processor a brief 30-second rest.

Depending on your texture preference, you can adjust the processing time to achieve a perfect consistency: For a slightly thicker spread, blend for about 5 minutes. For a thinner, more drippy consistency, blend for 6 to 10 minutes. This will also depend on the power of your food processor or high-speed blender, so start checking at the five-minute mark until you reach your desired consistency.

  • Prep time
  • Total Time
This recipe makes 1 cup

• 2 cups roasted, salted pistachios (shell-off)


Add pistachios to a food processor and blend for about 5 minutes, stopping after each minute to scrape down the sides and give the motor a short break. The nuts will change consistency as they mix; they’ll start out crumbly, then become powdery, next they’ll transform into a thick doughy ball, and finally, they’ll convert into a smooth, creamy spreadable nut butter. For a thinner consistency, puree for a few extra minutes.

Before removing your nut butter from the food processor, give it a taste, and if you prefer more salt, sprinkle some in and blend. I suggest adding just ¼ teaspoon at a time so until you can hit the perfect amount.

 Store in a sealed container in the fridge for up to six weeks.

Try my Chocolate Peanut Butter Dates.