Homemade Pistachio Butter (Creamy & Dreamy in 1 Step!)
Ely Rechard
Creamy, rich homemade pistachio butter made with just one ingredient and a blender. Naturally sweet, earthy, and perfect for toast, baking, or spooning straight from the jar.
Prep Time 5 minutes mins
Cook Time 6 minutes mins
Total Time 11 minutes mins
Course Nut Butter
Cuisine American
Servings 2 cups
Calories 92 kcal
- 3 cups 375g raw shelled pistachios
1. Preheat oven to 320°F (160°C). Toast pistachios on a baking sheet for 6 minutes — just to warm, not brown.
2. Transfer warm pistachios to a high-speed blender.
3. Blend on low until a coarse meal forms. Scrape sides.
4. Continue blending 5–7 minutes until smooth and creamy.
5. Spoon into an airtight jar. Store at room temperature for 1 week or refrigerate up to 1 month.
Don’t add liquid sweeteners—they can cause the butter to seize.
For crunchy texture, stir in chopped roasted pistachios at the end.
Use leftover blender bits to make instant pistachio milk by blending with 2–3 cups water. Keyword homemade spread, nut butter, pistachio butter