This Pistachio Butter is so smooth, creamy, and simple! You only need three ingredients and a food processor to make this delicious homemade nut butter.
When you’ve just made a bowl of fresh fruit or pulled a jar of overnight oats out of the refrigerator, is there anything better than hitting it with a healthy dollop of homemade nut butter? I don’t think so!
We’re certainly not afraid to try out all the different types of nut butters here on FFF! Nut butters come together so easily in the food processor, they only need a handful of ingredients, and the butter can last very long when stored properly.
This pistachio butter is the next best thing, and if you’re tired of the almonds or cashews or peanuts, you’re going to love the more subtle and herbal flavor of this butter.
It’s sweet, salty, nutty, and perfectly creamy. If you like a chunky nut butter, you can just mix in pulsed nuts to make it more textured.
Is Pistachio Butter Healthy?
Absolutely, yes! Pistachios are a fantastic food to incorporate into your diet because they are high in protein, low in carbohydrates, and high in healthy fats.
To make them keto-friendly and vegan, you just need to omit the honey from this recipe or use your favorite sugar-free sweetener.
If you’re worried about the salt in this recipe, you can also omit that entirely. The beauty of nut butters is that they hold very well on their own, so it doesn’t matter too much if you want to add or omit any ingredients from the recipe.
What does pistachio butter taste like?
Pistachio butter has a unique flavor profile that is very different from traditional nut butters like almond butter, cashew butter, and peanut butter.
Almond butter typically has a more robust, nutty flavor with a slight bitterness, and cashew butter is a bit more creamy and mild, with a light color and a subtle sweetness. Peanut butter, the OG nut butter, is known for its rich, earthy flavor with a hint of sweetness.
In comparison, pistachio butter has a nutty sweetness with a subtle herbal undertone. This makes it milder than other nut butter options, so honey and salt are included in this recipe to help bring out these flavors.
Pistachio butter is a great choice for those who enjoy a lighter, sweeter nut butter. It’s also a good option for people with allergies to peanuts or tree nuts, as it’s made from a different type of nut.
How to make ahead and store
Once you’ve processed your nut butter, it’s time to store it. I recommend keeping your nut butter in an airtight container or small jar in the refrigerator. It will last up to 1 month in the refrigerator, or maybe even longer! Just make sure to label it with the date you made it. When you’re ready to use the butter, give it a good stir, as there may be some separation.
Serving Suggestions
There are endless ways to enjoy this tasty nut butter! I recommend baking some warm Oat Flour Banana Bread or even a batch of Healthy Oat Bran Muffins and spreading some nut butter generously on top. You could also drizzle this pistachio nut butter over Eggless Brownies or add a spoonful to your Low-Carb Keto Oatmeal for an extra dose of YUM!
Ingredients
- 2 cups raw pistachios
- 1/2 teaspoon sea salt
- 1 tablespoon honey
Instructions
- Preheat your oven to 350℉ and spread the pistachios evenly over a baking sheet.
- Cook until lightly browned and toasted, about 7 to 10 minutes.
- Place the roasted pistachios in a large food processor along with salt and process until the nuts release their oils and a paste starts to form. Stop occasionally to scrape down the sides of the bowl, and continue blending until the paste becomes smooth and creamy. This will take about 5 to 10 minutes.
- Once smooth, slowly stream in honey and continue processing until the butter is as smooth as you want it.
- Transfer to a jar and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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