This post may contain affiliate links. Please read our disclosure policy.
Creamy, nutty, and naturally sweet—this homemade pistachio butter is a simple and irresistible spread made with just a few wholesome ingredients.
Use this homemade pistachio butter in my pistachio tiramisu recipe.
What is Pistachio Butter?
Pistachio butter is a creamy, dreamy spread made simply by blending pistachios until they turn into smooth, luxurious butter. There are no complicated steps, just high-quality ingredients and a little bit of love. It has a naturally sweet, earthy flavor different from almond or peanut butter —more delicate, a little nutty, and wonderfully rich.
I love using it in both sweet and savory ways—spread it on warm toast, drizzle it over gelato or yogurt, swirl it into oatmeal, or even use it in sauces for a little gourmet flair. It’s simple, rustic, and delicious—just how I love flavors in my cucina. You’ll also love my Italian pistachio cream.
Table of Contents
Recipe Ingredients
Quality is essential in this recipe since there are only a couple of main ingredients.
- Raw Pistachios– These are the heart of the recipe. You want them raw so you can control the toasting process and bring out their naturally sweet, nutty flavor. Shelled pistachios save time and mess, and choosing unsalted allows you to season to your preference. Look for fresh, vibrant green pistachios for the best color and taste.
- Fine Sea Salt- Just a pinch of salt goes a long way to balance and enhance the rich, earthy sweetness of the pistachios.
- Sugar (Optional)- A touch of sugar brings out the natural sweetness of the pistachios.
See the recipe card for quantities.
Substitutions and Variations
- Sweeter: Swap sugar with honey or maple syrup for a natural sweetener (add after blending).
- Salt-Free: Skip the salt for a pure pistachio flavor—great for baking or baby food.
- Extra Creamy: If your butter is too thick, add a drizzle of neutral oil (like avocado or light olive oil).
- Flavored: Mix in a splash of vanilla extract or a pinch of cinnamon for a warm twist.
- Mixed Nuts: Blend with cashews or almonds for a unique nut butter blend.
Perfect for customizing based on your use—spread, swirl, or spoon!
How To Make Pistachio Butter
This is a step-by-step photo overview of the recipe; the full instrcutions are in the recipe card below.
Step #1: Toast the raw pistachios a bit in the oven; this brings out their flavor.
Step #2: Place the raw pistachios in a high-speed blender or food processor. Scrap the sides with a rubber spatula a couple of times.
Step #3: Blend until smooth or desired texture consistency. Add the sugar (optional) and pulse again to combine.
Step #4: Enjoy your homemade pistachio butter!
My Pro Tip
Recipe Tips
- Use High-Quality Pistachios: Always choose fresh, raw, shelled, unsalted pistachios. The better the nut, the better the butter—look for a vibrant green color and minimal blemishes.
- Be Patient While Blending: Pistachios go through stages—crumbly, clumpy, thick paste, then smooth and creamy. Don’t stop too early! A food processor works best; high-speed blenders work too, but may need breaks.
FAQs
Yes, but the flavor will be different. Roasted pistachios add depth, but if they’re salted, skip or reduce the added salt in the recipe. I always recommend raw, unsalted pistachios so you can control the flavor.
Be patient! It can take 5–10 minutes in a food processor. Stop and scrape the sides often. If it’s still too thick, your pistachios may be too dry—add a tiny bit of oil (like avocado or light olive oil) to help.
This can happen if the nuts are over-toasted or over-processed. Always toast lightly and blend until smooth to keep that beautiful, natural green color.
Yes, pistachio butter is a healthy option when enjoyed in moderation. It’s rich in heart-healthy fats, potassium, plant-based protein (vegan), and antioxidants like vitamin E and lutein. It also contains fiber, which helps with digestion and blood sugar balance. When made at home with simple ingredients, it’s free from added oils, sugars, and preservatives
Pistachio butter is creamy, spreadable, and made with just pistachios (and maybe salt/sugar). Pistachio paste is thicker, often unsweetened, and used more in baking or pastry creams.
Pistachio cream is a sweet, dessert-like spread—usually made with sugar, milk powder, and white chocolate. Pistachio butter is more natural and nutty, with no added dairy.
How to Store
- Refrigerator: Store in an airtight container or glass jar in the fridge for up to 1 month. The cooler temperature helps preserve the natural oils and keeps the flavor vibrant. It may firm up slightly—just let it sit at room temperature for a few minutes before using.
- Room Temperature: If your kitchen is cool and dry, you can store it at room temperature in a sealed jar for up to one week. This is great for easy spreading!
Note: Separation is natural: If the oils separate, give it a good stir. That’s how you know it’s made with real, simple ingredients.
Serving Suggestions and How to Use
Serving Suggestions:
- Breakfast Toast: Spread on crusty bread or Italian brioche bread and top with sliced bananas, figs, or a drizzle of honey.
- Waffles, Fluffy Pancakes, or German Pancakes: use as a topping.
- Pastry or Croissant Filling: A filling for pastries or puff pastry twists.
How to Use:
- In Baking: Add to pistachio tiramisu, pistachio cookies, or cake batters.
- With Fruit: Spoon over apple slices, pear wedges, or dates for a naturally sweet snack.
- Ice cream topping.
- Savory: Mix into an orange vinaigrette or use as a base for a pistachio pesto sauce over pasta or roasted veggies.
You’ll also love my homemade Nutella for a chocolate nut butter recipe!
More Pistachio Recipes
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Pistachio Butter Recipe
Equipment
Ingredients
- 3 cups pistachios, raw, shelled, unsalted
- 1 tablespoon sugar, optional, for a touch of sweetness
- Pinch of fine sea salt, adjust to taste
Instructions
Toast the Pistachios (Optional but Recommended)
- Preheat your oven to 350°F (175°C).
- Spread the pistachios evenly on a baking sheet in a single layer.
- Toast for 5-7 minutes, stirring halfway through, until they’re lightly golden and fragrant. Do not overroast or they will lose their bright green color. Toasting deepens the flavor and helps release the natural oils.
- Let them cool for 5–10 minutes before blending.
Blend Until Smooth
- Add the warm (but not hot) pistachios to a high-powered food processor or blender.
- Blend for 1 minute to break down the nuts into crumbs. Scrape down the sides.
- Continue blending in 30-second intervals, pausing to scrape down as needed.
- After about 5–8 minutes total, the pistachios will go from crumbly to a thick paste, then to a smooth, creamy butter as the oils are released. Be patient—it will happen!
Season and Sweeten
- Once the butter is smooth, add the sugar (if using) and a pinch of sea salt.
- Blend for another 30 seconds to fully incorporate.
Store and Enjoy
- Transfer the pistachio butter to a clean glass jar with a tight-fitting lid.
- Let it cool completely before sealing.
- Store at room temperature for up to 1 week or in the refrigerator for up to 1 month. Stir before using if it separates slightly.
Notes
- Spread over toasted sourdough or rustic Italian bread
- Swirl into vanilla yogurt or ricotta for a delicious snack
- Drizzle over oatmeal, gelato, or pancakes
- Add to smoothies or baked goods for natural richness
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
