Go Back
+ servings
Print

Pistachio Butter

This Pistachio Butter is so smooth, creamy, and simple! Only a handful of ingredients + a food processor and you'll have homemade nut butter!
Course Snack
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 16 Tbsps
Calories 90kcal
Author Taylor Kiser

Ingredients

  • 2 Cups Raw Pistachios (250g)
  • 1/2 tsp Salt
  • 1 Tbsp Honey

Instructions

  • Heat your oven to 350 degrees and spread the pistachios on a baking sheet.
  • Cook until lightly browned and toasted smelling, about 7-10 minutes.
  • Place into a large food processor along with the salt and process until the seeds release their oils and become smooth and creamy, stopping to scrape down the sides often. This will take about 5-10 minutes!
  • Once smooth, stream in the honey and continue processing until the butter is as smooth as you want it *
  • DEVOUR!

Video

Notes

*if the butter thickens after you add the  honey and doesn't thin out then your food processor is at a speed that is too high. Try lowering it! It WILL seize up when you add the honey and it might take awhile to thin out again but it WILL if you're patient

Nutrition

Calories: 90kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 73mg | Potassium: 158mg | Fiber: 2g | Sugar: 2g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg