Homemade Pistachio Butter
Creamy and indulgent, this homemade pistachio butter enhances any meal with its unique flavor and smooth texture.
Ingredients
Main Ingredients
- 2 cups Pistachios (shelled and unsalted) Ensure they are shelled and unsalted
- 1-2 tablespoons Honey or Maple Syrup (optional) Add for sweetness if desired
- Pinch Salt To enhance flavor
- 1 tablespoon Neutral Oil (optional) Add if consistency is too thick
Instructions
Preparation
- Remove the pistachios from their shells and rinse them to remove dust.
- Dry the pistachios with a clean kitchen towel.
Roasting
- Preheat your oven to 350°F (175°C). Spread the pistachios on a baking tray in a single layer.
- Roast for about 8-10 minutes, stirring halfway to prevent burning.
- Let them cool after roasting.
Blending
- Add the cooled pistachios to a blender or food processor and blend until crumbly.
- Continue blending until creamy, scraping down the sides as necessary.
- If too dry, add a tablespoon of neutral oil for desired consistency.
Final Adjustments
- Taste the pistachio butter and add honey or maple syrup for sweetness or a pinch of salt for flavor.
- Blend again until well mixed.
Storage
- Transfer the pistachio butter to an airtight container and refrigerate.
- It should last for about 2-3 weeks.
Notes
Pistachio butter can be used in both sweet and savory dishes. Experiment with it in snacks, desserts, and as a spread.