Pistachio Butter
Keep it simple with this easy pistachio butter recipe! I celebrate this beloved Mediterranean nut's pure flavor with just a quick trip to the oven and a pinch of salt. Spread on your morning toast, blend into smoothies, drizzle on roast sweet potatoes–the list goes on.
Servings: 24 tablespoons (roughly)
Ingredients
- 3 cups raw shelled pistachios
- Kosher salt
Instructions
- Get ready. Position a rack in the center of the oven and heat the oven to 350°F. Spread the 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 ot 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 do 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.
Video
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 86.4kcal | Carbohydrates: 4.2g | Protein: 3.1g | Fat: 7g | Saturated Fat: 0.9g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 3.7g | Sodium: 0.2mg | Potassium: 157.6mg | Fiber: 1.6g | Sugar: 1.2g | Vitamin A: 63.8IU | Vitamin C: 0.9mg | Calcium: 16.1mg | Iron: 0.6mg
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