Pistachio Butter Recipe
Making pistachio butter at home is easy and takes a few minutes. You can enjoy it like any nut butter on toast or use it in baked goods. The intense pistachio flavor is unique and absolutely delicious. It's naturally vegan, dairy-free and gluten-free.
Servings: 6
Instructions
- Bring a saucepan of water to a boil and add the pistachios to the water. Boil for 10 minutes, drain and let them cool for a few minutes. Place the pistachios on a clean kitchen towel. Rub the pistachios using the kitchen towel to remove the skin. Most of the pistachios will be peeled this way and you can peel the few remaining ones with your hand.
- Preheat the oven to 325 degrees F and arrange the pistachios in one single layer on the baking sheet. Roast the pistachios for 10 minutes. Let them cool completely.
- Place the pistachios in the bowl of a food processor or a high speed blender. Blend in intervals and pause to scrape the sides using a spatula. Blend until it reaches your desired consistency.
- Transfer to a jar and refrigerate for up to 6 weeks.
Video
Notes
- You can skip the boiling and peeling step, the color of the pistachio butter will be darker but the flavor would be the same.
- You can add pistachio butter yo oatmeal, yogurt, lattes, smoothies, ice cream or baked goods.
- Pistachio butter can be frozen for up to 6 months. Thaw at room temperature and stir well before using.
Nutrition
Calories: 230kcal | Carbohydrates: 11g | Protein: 8g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 0.4mg | Potassium: 420mg | Fiber: 4g | Sugar: 3g | Vitamin A: 170IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg