Pistachio Butter (roasted and not roasted, vegan, gluten-free) - this pistachio butter is perfect for spreading on toast, crackers and goes well with your favorite jam or jelly. Enjoy it un-roasted or roasted for a deeper, toasty flavor. (food processor required)

Estimated reading time: 7 minutes

Pistachio Butter

Hi Everyone, this post is really just a love letter with pictures of pistachios, "Oh, pistachios, how, I love you!

You don't need anything more than just what you are, you are perfect as you are."

And that's kinda how this Pistachio Butter goes, I found after making it that pistachios are so creamy as they are that they don't need much more to make a wonderful pistachio butter spread.

You absolutely will need a food processor for this recipe, it's a must!

You, of course, can add things like canola oil to make it more spreadable, maple syrup or honey for a natural sweetener, perhaps some salt if you want it to be more savory...In this recipe (honestly, it's more of a tutorial than a recipe), I tell you 2 ways of making pistachio butter, roasted and not roasted.

It's really that simple! (unlike my other friend almond butter who I will be posting about in an upcoming post)

using roasted pistachios

I do suggest trying a technique to make the Pistachio Butter deeper in flavor: roasting.

It all depends on your taste and if you want more of a fresh, brighter pistachio butter (not roasted) or a toasty, full-flavored pistachio butter (roasted). To roast or not to roast? I say, do both!

This post may contain affiliate links which won't change your price but will share some commission.

Ingredients

• pistachios (preferably not already roasted, unsalted), the higher quality, fresh pistachios you can get, the better - I found them in the produce section of the grocery store but you could also buy in bulk from a natural foods store or online.

Optional Ingredients

• Canola oil (or preferred flavorless oil), to increase spread-ability
• maple syrup, agave, honey (if not vegan), sugar or your preferred sweetener
• salt (I prefer sea salt for pistachio butter)

Kitchen Tools

• food processor
• flat spatula
• jar with lid for storage (pint size)
• spoon

Web Story

I did not add Canola or any other oil to the Pistachio Butter in the photos or when I make it usually but if you want it to be more spreadable you certainly can add it in.

I find it to be pretty creamy as is.

Health Benefits of Pistachios

I love pistachios because they are so healthy to have as a snack.

They are high in protein, they have a lot of antioxidants and fiber.

They also have potassium, vitamin B6 and may also lower cholesterol and blood pressure.

I call for 1 cup in this recipe but you can definitely double it if you want more.

When I make it, I will make both roasted and un-roasted and keep some chopped pistachios to sprinkle on top.

Recipe Tips

• give the pistachio butter time in the food processor, it needs the full amount of time to become the butter by releasing the oils in the nuts
• if roasting the pistachios, make sure not to over roast/toast them, so that they do not dry out.
• add the optional ingredients at the end, after it has become pistachio butter
• store with a lid on top, in the refrigerator, up to 1 week

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This post was originally posted on 8/14/2018 and updated and republished on 5/22/2021