Two Ingredient Pistachio Butter

This Pistachio Butter celebrates the pistachio at its purest, coaxing its flavor with a quick roast in the oven and blending with just a touch of salt until smooth, creamy, and addictive.

Pistachios may be having their moment in the spotlight recently, as people have “discovered” they’re an incredible energy source rich in protein and heart-healthy fats. But in the Mediterranean, we’ve been big fans of the pistachio for thousands of years!

In fact, they’re a staple of the Mediterranean diet, giving everything from our crispy Rice to sweet Baklava a beautiful buttery crunch. So when it came to homemade pistachio butter, I wanted to capture the true pistachio taste I know and love without overcomplicating it or loading it with processed sugar and added oils. 

The best part? You need no specialty equipment and only 2 ingredients: pistachios and salt. In under 20 minutes, you can make a big batch to store for up to 4 weeks in your fridge. Spread on your morning toast, drizzle on yogurt, ice cream, blend into smoothies—the list goes on!

Table of Contents

1. What is in Pistachio Butter?
2. How to Make Pistachio Butter
3. Ways to Mix it Up
4. What to Serve with Pistachio Butter
5. More Sweet, Savory, and Delicious Ways to Use Pistachios
6. Pistachio Butter Recipe

What is in Pistachio Butter?

Store-bought pistachio butter (and nut butter in general) often include low-quality oils, added sugar, lots of salt, emulsifiers, and preservatives. The best part about making pistachio butter from scratch is capturing the pure flavor of freshly roasted pistachios and nothing more! To make it you’ll need:

• Pistachios: Make sure they’re raw and unsalted. You want that freshly toasted flavor, and salted nuts are almost always too salty. You can save money by shelling them yourself if you have the time and patience, or buy pre-shelled tubs. You’ll need about 2 pounds of whole pistachios to get 3 cups of shelled pistachios. 
• Salt: A pinch or two of salt brings out the pistachio butter’s toasty-sweet and savory flavor. 

How to Make Pistachio Butter

You don’t need specialty equipment to make your own pistachio butter from scratch—just about 20 minutes and a good food processor (I like this one). Here are the steps:

• Get ready. Position a rack in the center of the oven and heat the oven to 350°F. Spread 3 cups of raw shelled pistachios on a large rimmed baking sheet.
• Roast the pistachios. When the oven is hot, set the baking sheet on the middle rack for 5 minutes. Give the pistachios a good stir and return to the oven. Roast until the pistachios are fragrant and slightly golden, 3 to 5 minutes more. 
• Cool, then blend. Remove from the oven and let cool for just about 10 minutes. While the pistachios are warm, transfer them to the bowl of a food processor fitted with a blade. Blend until they turn from flour-like crumbs to a smooth, creamy, buttery mixture. This may take some time, and you will need to stop occasionally to scrape the sides and give the food processor a break. 
• Season. Taste and adjust salt to your liking, blending briefly to distribute the seasoning. 
• Store. Let the pistachio butter cool to room temperature before transferring to a sealable container. Store at room temperature for up to 1 week or in the fridge for up to 4 weeks. 

Ways to Mix it Up

I love plain pistachio butter, but its creamy texture and sweet-savory flavor also makes for a great base for adding your own spin. Here are some ideas, but please let me know what you come up with in the comments! 

• Add a pumpkin spice vibe: Use warming seasonings like ground cinnamon, nutmeg, cardamom, ginger, and clove. You may want to add a drizzle of honey for balance.
• Add seeds: Make it a seeded nut butter with pumpkin seeds, nigella seeds, sesame seeds, and/or chia seeds.
• Make it chocolatey: Stir in chopped chocolate, or add about 1/4 cup of cocoa powder and honey to taste.
• Add Zest: Add the zest of one orange to brighten it with citrus.

What to Serve with Pistachio Butter

Pistachio butter is like if peanut butter got an upgrade–you can really use it any time you would use peanut butter or almond butter. I love it especially for breakfast as a part of a Mediterranean Breakfast Board or simply on toasted seeded bread with a drizzle of Greek honey. 

For a decadent brunch–perhaps if you have family in town for the holidays–drizzle it on Overnight Baked French Toast just before serving.

More Sweet, Savory, and Delicious Ways to Use Pistachios

Appetizer and Mezze

Fig Pistachio Goat Cheese Crostini

Fish and Seafood

Grilled Cod with Pistachio-Herb Salsa

Salads

Kale Salad with Roasted Pistachios and Parmesan

Greek

Greek Honey Cake with Orange and Pistachios 

Browse all Mediterranean recipes.

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