Homemade pistachio butter is one of the healthiest types of nut butters you can make. Pistachios are pricier than other nuts, but their powerful nutrition and delicate flavor make them worth the investment. Low in calories and fat, and rich in protein, pistachios boast some of the best bang-for-your-buck nutrition you can get from a nut.
Memorize our basic pistachio butter recipe, then spice it up with any combination of ingredients—try ground cinnamon, vanilla bean paste, ground cardamom, grated orange zest, or even melted dark chocolate. Spread this luscious nut butter over toast, swirl it into homemade oatmeal, or mix it into cookie batter (swap peanut butter for pistachio butter in this thumbprint cookie recipe).
For best results, use a high-powered blender such as a Vitamix or a Ninja. (You can also use a food processor, but the nuts will take longer to break down.)
16 ounces dry-roasted unsalted pistachios (1lb. or 3 ½ cups)
1 teaspoon kosher salt
1 tablespoon honey (optional)
Calcium 2.0% DV
Potassium 6.0% DV
Est. added sugars 0.0g
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.