Ingredients:

  • 2 cups (280g) raw, shelled pistachios, unsalted
  • 1-2 tablespoons (15-30ml) neutral oil (e.g., grapeseed, avocado, or refined coconut oil)
  • ¼ - ½ teaspoon (1.25-2.5ml) sea salt, or to taste
  • Optional: 1-2 tablespoons (15-30ml) powdered sugar or maple syrup
  • Optional: 1/4 teaspoon pure vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Spread pistachios in a single layer on a baking sheet. Roast for 5-10 minutes, until fragrant and lightly golden.
  2. Let the roasted pistachios cool slightly for about 5 minutes.
  3. Transfer the pistachios to your blender or food processor. Blend on high speed, scraping down the sides as needed. It will first turn into a coarse powder, then a paste.
  4. If the mixture seems too dry, add the oil, one tablespoon at a time, until it reaches a smooth consistency. Add sea salt and optional powdered sugar/maple syrup/vanilla.
  5. Continue blending until the pistachio butter is smooth and creamy. Check for desired consistency; blend longer for a smoother butter.
  6. Taste the pistachio butter and adjust seasoning as needed. Add more salt, sweetener, or vanilla extract to your liking.
  7. Transfer the pistachio butter to an airtight jar. Store in the refrigerator for up to 2 weeks. Oil separation is natural; simply stir before using.