Ingredients:

  • 16 ounces (450g) raw, shelled pistachios, preferably unsalted
  • 1-2 tablespoons (15-30ml) neutral oil (such as avocado oil, grapeseed oil, or refined coconut oil)
  • 1/4 - 1/2 teaspoon (1-2.5ml) sea salt, or to taste
  • 1-2 tablespoons (15-30ml) maple syrup or honey (optional, for sweetness)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Spread the pistachios in a single layer on the baking sheet. Roast for 15-20 minutes, or until fragrant and lightly golden.
  3. Let the pistachios cool completely.
  4. Place the cooled pistachios in the food processor.
  5. Process continuously, scraping down the sides of the bowl as needed. Initially, the pistachios will turn into a coarse meal, then a thick paste. Be patient!
  6. If the mixture seems too dry, add the oil, one tablespoon at a time, until the desired consistency is reached.
  7. Add salt and maple syrup/honey (if using) and process until combined. Taste and adjust seasonings as needed.
  8. Transfer the pistachio butter to an airtight container and store at room temperature or in the refrigerator.