Homemade Salted Pistachio Butter
This is an amazing spread for oatmeal, fruit or basically anything.
Equipment
Ingredients
- 3-4 cups raw and unsalted pistachios
- 1-2 tablespoons olive oil add more if needed
- pinch of salt
Instructions
- Preheat oven to 350 degrees.
- Add pistachios to a sheet pan lined with parchment paper or silicone. Bake for 8-10 minutes, stirring once halfway.
- Let pistachios cool for 10 minutes so they are still warm but no longer hot.
- Add pistachios to a food processor with salt starting with 1 teaspoon of the oil. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed and adding more oil as you go and as needed. I added about 2 tablespoons of oil. The oil serves to make the blending process easier.The pistachios will first form flour-like clumps, then gather into a ball against the side of the food processor, and eventually turn creamy and glossy. If the mixture becomes too warm or your machine starts to struggle, pause and allow it to cool for a few minutes before continuing.This whole process took me about 15 minutes and I stopped to scrape down the blender about 4 times, adding in more oil each time.
- Taste and blend in more salt if desired. Store in a jar/container in your fridge for up to a month or 7 days out of the fridge.
Notes
Nutritional information is for 1/16 of the recipe. This makes about 1 cup of butter, nutritional information is for about 1 tablespoon.
I do not suggest making this recipe in a blender as it will be harder to emulsify.
Nutrition
Calories: 100kcalCarbohydrates: 6gProtein: 5gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 0.2mgPotassium: 236mgFiber: 2gSugar: 2gVitamin A: 96IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!