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–+ servings
A small glass jar of creamy pistachio butter, topped with chopped pistachios, sits on a wooden surface. Whole pistachios are scattered around, with a bowl of pistachios and a plate of fruit in the background.

Homemade Pistachio Butter

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.
Yield: 1 cup
Prep Time: 7 minutes
Total Time: 7 minutes

Ingredients
 

  • 2 cups roasted salted pistachios, shelled

Optional Flavor Add-Ins (Use 1–2 total and keep amounts modest so the pistachio flavor shines)

  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 1–2 teaspoons honey or maple syrup
  • 1–2 teaspoons cocoa powder
  • ½ teaspoon finely grated lemon zest

Tasty pairings to consider:

  • Vanilla + cinnamon, warm and cozy
  • Cocoa powder + maple syrup, chocolate pistachio moment
  • Vanilla + maple, dessert-style spread
  • Lemon zest + tiny pinch of extra salt, bright and fresh

Instructions
 

  • Add pistachios to a food processor and blend for 5–10 minutes, stopping every minute to scrape down the sides and give the motor a short rest.
  • The nuts will go from crumbly → powdery → thick doughy ball → smooth and creamy. The doughy ball stage is completely normal—it means you’re getting close!
  • If it’s still thick after several minutes, keep blending 1–3 minutes more. Do not add water. For a thinner, extra-creamy texture, add 1–2 teaspoons neutral oil (avocado oil works beautifully) and blend until silky.
  • If using any optional add-ins, add them during the final 15–30 seconds of blending.
  • Transfer to a sealed jar or airtight container. See notes for storage and serving suggestions.

Notes

Creamy Results: A standard-size processor may struggle with less than 2 cups of nuts. Use a mini processor for smaller batches. Chilled pistachios don’t cream as easily—let them sit at room temperature for 30 minutes, or warm at 300°F for 3–5 minutes before blending.
Storage:
• Counter: 1–2 weeks (cool kitchen, tightly sealed, away from heat/light).
• Fridge: up to 6 weeks for best freshness.
• Freezer: up to 3 months; thaw overnight in fridge and stir.
If refrigerated: It will firm up. Let it sit at room temperature for 15–20 minutes to soften before using. In a pinch, microwave in 5–10 second intervals, stirring between each, just until loosened—stop as soon as it’s spreadable (overheating can make the oils separate).
Natural separation is normal: Just stir to recombine.
Gluten-Free & Vegan: Naturally gluten-free and vegan as written. If adding sweetener, choose maple syrup to keep it vegan.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 tablespoonCalories: 90Carbohydrates: 4gProtein: 3gTotal Fat: 7g— Unsaturated Fat: 6g— Saturated Fat: 1gCholesterol: 0mgSodium: 65mgFiber: 2gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.