Name: Easy Homemade 2-ingredient Pistachio Butter Recipe
Prep time: 20 min
Total time: 40 min
Ingredients: 2 cups Raw pistachios; 1/4 tsp Salt

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This Easy Homemade 2-ingredient Pistachio Butter Recipe is a healthy alternative to store-bought pistachio butter and is so tasty. You only need 2 main ingredients and about 30 minutes to enjoy a small batch of delicious pistachio butter.

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Easy Homemade 2-ingredient Pistachio butter in food processor

This pistachio butter is made with raw pistachios, a pinch of salt, and a mighty mini food processor. It is vegan, gluten-free, dairy-free, and whole-30 compliant. This pistachio butter is also low in carb content and high in fiber, protein, and vitamins. And, seeing February is heart health month, this pistachio butter is considered a heart-healthy food.

I ordered my first jar of pistachio butter from Amazon last year. I intended to get some kataifi and try making one of those viral Dubai chocolate bars I kept seeing on social media.

However, one spoonful of that pistachio butter was quickly followed by another spoonful. And, I realized that I would not have enough left to make one of those chocolate bars. I checked out the ingredient list before I ordered another one of those pistachio butter jars and realized that in addition to pistachios, this nut butter was filled with “sugar, vanilla, milk powder, vegetable oils, and fats.”

So, I decided to make a healthier homemade version of pistachio butter.

What is unique about this recipe?

To me, this recipe is unique because it does not contain any added sugars, fats, dairy, or oils, as most store-bought pistachio butter does. It is just tasty pistachios and a pinch of salt.

What does nut butter taste like?

In one word: heaven! It tastes like heaven – at least to me. On a more serious note, if you love the taste of pistachios as much as I do, you will love this pistachio butter too. It has a concentrated pistachio flavor that I find hard to describe.

What are the ingredients needed to make homemade pistachio butter?

To make this delicious nut butter, you will need the following two ingredients:

Raw pistachios
Salt

Instructions on how to make this homemade pistachio nut butter?

When it comes to making this small batch recipe, the total time it will take is about 30 to 40 minutes.

I have found that when I roast the raw pistachios I use in this recipe, the resulting pistachio butter not only tastes heavenly, but the pistachios are a bit easier to grind.

With that said, the first step to making this recipe is to roast the pistachios for about 8-10 minutes on a parchment-lined baking sheet in an oven that has been preheated to 350 degrees. I spread the pistachios out so they are in a single layer and then pop them into the oven.

When the time is up (the pistachios should be quite fragrant at this point) remove the baking sheet with the roasted pistachios from the oven and set it aside for the pistachios to cool down just a bit. I usually leave these on the counter for about 10 minutes.

Next is grinding the pistachios. There are two ways to get this done.
One way is to use a high-speed blender to blend the pistachios to a creamy consistency.
Another way, and my preferred way, is to use a food processor. Grinding pistachios, or any nuts for that matter, can be a tedious process.

First few minutes of blending pistachios

In the first few minutes, the pistachios will grind down to a flour-like consistency. And then, it might seem like nothing is really happening. It will seem like the pistachio flour just keeps spinning around in the food processor. At several intervals, the pistachio flour will have to be scraped down the sides of the food processor with a rubber spatula.

Then, when my patience is about to be tested and I am ready to give up, that pistachio flour will start to turn into a more chunky buttery mix.

When the grinding continues, those roasted pistachios will turn into a creamy butter-like consistency. I like my pistachio butter to be a bit chunky. But, if you prefer a creamier pistachio butter, keep on grinding because it will reach that consistency.

When the pistachio butter is at a consistency I like, I add in a pinch of salt and grind it a few more seconds. Then, I scrape it out of the food processor and place it in glass jars.

I use a mini food processor and it takes me about 20 minutes to grind a small batch. If you have a larger more powerful food processor, the pistachios may reach a butter-like consistency quicker.

Why is my pistachio butter not creamy?

The only reason I can think of for this 2-ingredient Pistachio Butter to not be creamy is that the pistachios have not been ground long enough.

I have made a lot of homemade nut butters, and even after all the jars of homemade almond butter, peanut butter, and pistachio butter, I still find the grinding of the nuts to be my least favorite part. Mostly because it involves the patience of a saint, and a saint, I am definitely not. So, keep grinding those pistachios (or almonds or peanuts) and the result will be a creamy nut butter every time.

Delicious refined sugar-free homemade pistachio butter

Variations and Adaptations

Pistachio butter can be adapted to suit your taste and preferences. You can use different varieties of pistachios from raw to roasted to make your pistachio butter.

After the pistachios have reached a desired consistency, a little bit of maple syrup, honey, liquid sweetener, or even sugar-free sweetener can be added in to sweeten it up.

I find that spices like cardamom and essences like rose water seem to compliment that pistachio flavor well, so sometimes I add in a pinch of cardamom and a splash of rose water along with a sugar-free sweetener, when making a batch.

Other options to add in include: melted dark chocolate, melted milk chocolate, melted white chocolate, cocoa powder, or vanilla extract.

Why make pistachio butter at home?

There are times when I am tempted to buy a jar of pistachio butter. I mean it’s so easy to pick one on Amazon and click the add-to-cart button. But, I have no control over the ingredients in that jar of store-bought pistachio butter. Add to that, those teeny tiny jars are expensive compared to buying a bag of raw pistachios.

So, I prefer to make pistachio butter at home so I have more control over it’s taste and flavor, and my bank account.

Do I have to use raw pistachios?

No. Raw pistachios are not the only option to make pistachio butter. I like to use raw pistachios because they lead to a nut butter that has a smoother texture. I roast the raw pistachios just a bit to enhance their flavor.

But, you could also use roasted pistachios which result in a deeper and richer flavored pistachio butter.

Do I need to roast the pistachios?

No. You can use unroasted raw pistachios for a mild flavored pistachio butter. As I mentioned above, I like to roast the raw pistachios I use to enhance the flavor of the pistachio butter I make.

You can use roasted pistachios for a more flavorful pistachio butter. But, roasting the pistachios is not mandatory.

Do I need to refrigerate this 2-ingredient Pistachio Butter?

This pistachio butter can be stored in an airtight container (that is preferably made of glass) on your kitchen counter for about a week. I usually make small batches of pistachio butter that are eaten before the week is up.

However, if you make a large batch and plan on storing it for more than a week, then the pistachio butter is best stored in an airtight container and placed in the refrigerator. Pistachios, like most other nuts, tend to emit gases and go rancid, and storing them in a cold refrigerator seems to slow down this process immensely.

What can I do with pistachio butter?

This homemade pistachio butter can be slathered on toast. I like to drizzle some melted chocolate on toast slathered with pistachio butter but an indulgent breakfast or even dessert.

Pistachio butter can be used to make a 2-ingredient pistachio milk.

Yes, you read that right! If you blend 4 tablespoons of this pistachio butter with 2 cups of water, you get an immensely enjoyable and creamy, homemade pistachio milk.

You can also use pistachio butter in smoothies and in chia pudding recipes. It can be a key ingredient in, or drizzled on to pancakes and waffles.

Toast slathered with pistachio butter and drizzled with melted chocolate

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!