How to Make It
Place pistachios, salt, and honey (if using) into a blender. Starting on lowest speed, blend mixture until crumbly, about 30 seconds to 1 minute. Increase speed and blend about 3 to 4 minutes until smooth and creamy, scraping down sides with a rubber spatula as needed.
Use the rubber spatula to scoop pistachio butter into an airtight container. Keep refrigerated.
We used dry-roasted, unsalted pistachios (two 8-ounce bags from Trader Joes) for convenience and nutrition. This variety contains no added salt or oils, which can add sodium, calories, and fat.
Most pistachios still have their brownish-red skins intact—we keep them on to make the most of the nut nutritionally. If you prefer a greener-hued pistachio butter, blanch the nuts first and gently rub them between paper towels to remove the skins. Let cool and dry completely before grinding.