Description
This homemade pistachio butter is a simple, creamy, and delicious spread made from just one ingredient: raw shelled pistachios. By lightly toasting the nuts and blending them until smooth, you create a rich and flavorful nut butter perfect for spreading on toast, adding to smoothies, or using in recipes. This recipe requires no added oils or sugar, highlighting the natural taste of pistachios.
Ingredients
Scale
Ingredients
- 375 g raw shelled pistachios
Instructions
- Toast the pistachios: Preheat your oven to 160°C (320°F). Spread the raw shelled pistachios evenly on a baking sheet and bake for 6 minutes. The goal is to warm the nuts gently without browning them. Once heated, remove the tray from the oven to prepare for blending.
- Start blending: While the pistachios are still warm, transfer them to a high-speed blender. Blend on low speed for a couple of minutes. Initially, the pistachios will break down into a coarse meal before beginning to clump together.
- Continue blending: Scrape down the sides of the blender every now and then. Keep blending for 5 to 7 minutes more. The pistachios will transform from a thick paste into a smooth, runny nut butter consistency as their oils release.
- Store the pistachio butter: Transfer your finished pistachio butter into an airtight jar. It can be stored at room temperature in a dark place for up to one week or refrigerated for up to one month to maintain freshness.
Notes
- Warming the pistachios before blending helps release their natural oils, resulting in a smoother butter.
- Use a high-speed blender or food processor for best results to achieve a creamy texture.
- The pistachio butter will thicken when refrigerated; warm it slightly before use if needed.
- No additional salt, sugar, or oils are necessary as the pistachios provide natural flavor and healthy fats.
- Ensure pistachios are raw and unsalted for the purest taste and optimal texture.
