How is pistachio butter made?

Pistachio butter is made by roasting shelled pistachios and then blending them in a high-speed processor until smooth. Optionally, a bit of oil and salt can be added for flavor and texture.

How to make your own pistachio spread?

To make your own pistachio spread: • Roast 2 cups of pistachios at 350°F for 8–10 minutes • Blend until creamy • Add 1 tsp pistachio oil and a pinch of salt for extra smoothness

Why is my pistachio butter not creamy?

If your pistachio butter isn’t creamy, the nuts might not be roasted enough, or your blender isn’t strong enough. You can fix this by roasting the nuts longer or adding a small amount of oil during blending.

What's the difference between pistachio cream and pistachio butter?

Pistachio cream is a sweetened dessert spread that usually contains sugar, white chocolate, or milk powder. Pistachio butter is 100% ground pistachios —pure, natural, and better for savory or clean recipes.

How to make pistachio butter for Dubai chocolate?

For Dubai chocolate, make a pure pistachio paste with no added sugar or oil. Roast pistachios until golden, then blend them until dense and smooth. This gives that intense flavor required for premium filled chocolates.

How to make homemade pistachio butter?

Simply blend roasted shelled pistachios until creamy, add a teaspoon of oil (if needed), and a pinch of salt. Store it in a sealed glass jar and enjoy!

How to Make Pistachio Butter? – The Best Creamy DIY Recipe

How to Make Pistachio Butter?

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This homemade pistachio butter is a creamy, nutty, and all-natural spread you can make in just 20 minutes. Perfect for sweet and savory dishes, this two-ingredient recipe delivers unbeatable flavor and versatility without any additives or preservatives.

Author: Victoria Hardy
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1 1/4 cups
Category: Spread
Method: Blender or Food Processor
Cuisine: Middle Eastern Inspired
Diet: Vegan

Ingredients

Scale

2 cups (250g) shelled pistachios
1 teaspoon toasted pistachio oil or other neutral flavored oil (optional)
Fine sea salt, to taste (optional)

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Instructions

Roast the Pistachios: Preheat oven to 350°F (175°C). Spread pistachios evenly on a baking tray. Roast for 8–10 minutes until fragrant, then let cool slightly.
Begin Blending: Transfer roasted pistachios to a high-speed food processor or blender. Blend in intervals for 1–2 minutes at a time, scraping down the sides regularly.
Watch the Transformation: The pistachios will go through several stages—crumbly, clumpy, thick paste, then finally smooth and creamy. Be patient and continue blending.
Adjust Consistency: If needed, add 1 teaspoon pistachio oil to help smooth the texture. Add a pinch of salt to taste if desired.
Store and Enjoy: Spoon the butter into an airtight glass jar. Store at room temperature for up to 2 weeks, or refrigerate for up to 2 months. Stir before using if natural oil separation occurs.

Notes

Roasting the pistachios enhances flavor and helps release oils more easily. For a dessert-style version, you can blend in powdered sugar or white chocolate. This butter also makes an excellent filling for Dubai-style pistachio chocolate or a spread for toast, oatmeal, and cookies.

Find it online: https://vickirecipes.com/how-to-make-pistachio-butter-creamy-diy-recipe/