This homemade Pistachio Butter transforms toasted pistachios into a gourmet and irresistibly creamy nut butter. Enjoy it as a spread, filling, dip, and so much more!

Allow me to introduce you to an underrated nut butter: Pistachio Butter! While we all know about peanut butter, almond butter, and homemade Nutella, pistachio butter is particularly special because of its unique nutty-earthiness and divine creamy consistency.

Best of all, this pistachio butter recipe is incredibly easy to make at home and is nowhere near as expensive as specialty store-bought nut butter. By blending toasted pistachios in a food processor or blender, you’re left with a rich and creamy spread with infinite usage possibilities.

Spread some on toast or muffins, drizzle it on pancakes, or use it in any recipe that calls for peanut butter, like this peanut butter espresso smoothie, peanut butter protein overnight oats, or these no bake breakfast cookies. One of my favorite ways to use it is in my pistachio butter cups! They’re a two-bite treat with no shortage of salty, nutty, and chocolatey goodness.

Recipe features 

• It’s a rich and creamy spread that’s a welcome change from the usual peanut butter or almond butter.
• Spread it on toast, mix it into smoothies, use it in baking or savory recipes—there are SO many ways to use pistachio butter!
• Unlike store-bought specialty nut butters, this homemade version won’t cost you an arm and a leg.

Pistachio Butter Ingredients 

Raw-shelled pistachios – Pistachios, a fancy-ish shelled nut usually reserved for elegant dishes, are the star of this easy nut butter! These little green gems are an excellent source of healthy fats, protein, fiber, vitamins, and minerals, and they provide the butter with a decadent creaminess that’s unlike any nut spread you’ve had before.

A pinch of salt – Totally optional, but a pinch of salt can significantly enhance the natural sweetness of the pistachios. Use Himalayan pink salt or sea salt for the best flavor.

Neutral tasting oil – Another optional ingredient. Adding a neutral oil like grapeseed, sunflower, or canola oil can help achieve a creamier, smoother, and slightly thinner consistency. I recommend using the oil if your pistachios are on the dry side. 

How to Make Pistachio Butter

Step 1: Toast the pistachios. Spread the pistachios on a baking sheet and toast them in the oven until they’re fragrant and slightly browned. Let the nuts cool for 5 minutes.

Step 2: Blend. Transfer the toasted pistachios to a food processor or high-powered blender and blend until they turn into a smooth and creamy nut butter. Add a little salt for flavor or oil to thin the consistency, as needed.

Step 3: Store. Use the pistachio nut butter right away or transfer it to a sealed jar and store it for later.

Tips and FAQs

• Fresh, raw-shelled pistachios are always the way to go! You can check for freshness by tasting a nut beforehand; they should be crunchy with a rich nutty flavor. If the nuts are chewy or stale, the flavor of the pistachio spread will be slightly bitter.
• Remember to stir the nut butter very well before each use, as the natural oils may separate over time. 
• Like other nut butter recipes, pistachio butter can be made smooth or chunky. If you prefer a bit of crunch, fold a handful of chopped pistachios into the pistachio puree after blending. You can adjust the amount based on the amount of crunch you like.

Flavor variations

Don’t be afraid to jazz up your homemade pistachio butter with any of these delicious flavor boosters:

• Sweetened – For a natural sweet flavor, blend 1 tablespoon of honey, agave syrup, maple syrup, or a couple of pitted dates with the pistachios. 
• Chocolate – Add 1 tablespoon of unsweetened cocoa powder for an indulgent chocolate version. Add a splash of almond or vanilla extract to enhance the richness. 
• Spiced – Add a pinch of ground cinnamon, nutmeg, or pumpkin pie spice for warmth and depth. Try cardamom for a unique, citrusy-spicy dimension, or a pinch of cayenne for a subtle kick of heat. 
• Nut butter blend – Consider blending toasted coconut flakes, almonds, brazil nuts, cashews, macadamia nuts, or walnuts along with the pistachios for more complexity.
• Nut and seed butter blend – Try combining the pistachios with seeds like sunflower, pumpkin, or sesame seeds.

Serving suggestions

Besides eating the pistachio spread straight from the spoon, its rich creaminess and distinctly nutty flavor make it a delicious and convenient ingredient to have on hand for a wide range of dishes, from breakfast to dessert and everything in between: 

• Dessert – Swap the peanut butter cups for these gourmet pistachio butter cups instead.
• Spread – Spread it on toast, English muffins, or bagels for a quick, wholesome breakfast. It’s especially indulgent on a slice of healthy pumpkin bread or chocolate zucchini bread!
• Snack – Enjoy it as a dip with crackers, rice cakes, apple slices, or bananas; use it to fill pitted dates or prunes; or try these chocolate peanut butter banana bites with pistachio butter instead.
• Waffles and pancakes – Drizzle it over whole wheat waffles or protein pancakes, or swap the peanut butter for pistachio butter in my peanut butter waffles or chickpea pancakes recipes. 
• Smoothies and ice cream – Blend a dollop into smoothies and shakes, or swirl it into no churn ice cream or nice cream for an artisanal touch!
• Baking – Use it as a substitute for peanut butter in these vegan peanut butter cookies (AKA pistachio butter cookies!), brownies, pistachio cake, and more.
• Savory recipes – Incorporate it into savory dips, spreads, dressings, and marinades for meats and vegetables. If you’re feeling adventurous, try making Thai peanut sauce or peanut chicken with pistachio butter instead of peanut butter.

What does pistachio butter taste like?

Pistachio butter captures the nut’s slightly sweet and earthy flavor. It’s not quite as sweet as almond butter but has a more pronounced flavor than peanut butter. 

Do I have to toast the pistachios?

While you can technically make pistachio butter with plain raw pistachios, I highly recommend taking the time to toast the nuts before blending. The heat of the oven draws out their hidden oils and flavors, making them (and your homemade nut butter) 10 times as flavorful and delicious!

If you skip this step, keep in mind that you may need to soak the raw pistachios in warm water for about 30 minutes so they’re easier to blend. From there, follow the same blending process and adjust the salt and consistency as needed.

Storage

Room temperature: Allow the blended pistachio butter to cool to room temperature before transferring it to a mason jar with a tight lid. It will last for up to 1 week when stored in your pantry or cupboard at room temperature.

Refrigerator: For longer use, store the pistachio butter in the fridge. It will stay fresh for up to 1 month.

More pistachio recipes

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