Ingredients:

  • 2 cups (250g) raw, shelled pistachios (unsalted)
  • 1-2 tablespoons (15-30 ml) neutral oil (e.g., grapeseed, avocado, or light olive oil)
  • 1/4 teaspoon (1.5g) fine sea salt, or to taste
  • 1-2 tablespoons (15-30 ml) honey or maple syrup (optional, for sweetness)

Instructions:

  1. Preheat oven to 350°F (175°C). Spread pistachios on a baking sheet and roast for 5-7 minutes, until fragrant. Allow to cool.
  2. Place cooled pistachios in a food processor. Process continuously, scraping down the sides as needed.
  3. Continue processing until the pistachios release their oils and begin to form a paste (5-10 minutes).
  4. Add 1 tablespoon of oil, salt, and sweetener (if using). Process until smooth and creamy. Add more oil, 1 teaspoon at a time, if needed.
  5. Taste the pistachio butter and adjust salt and sweetener as needed.
  6. Transfer the pistachio butter to an airtight container and store in the refrigerator for up to 2 weeks. Stir before using.