Pistachio Butter Cream
The first time I whipped up this creamy, nutty delight, it instantly became a household favorite. My kids were dipping apple slices into it within minutes, and my husband even spread it on his morning toast instead of his usual peanut butter. The subtle sweetness, combined with the rich, roasted pistachio flavor, makes it impossible to resist.
What makes this recipe so special is how versatile and easy it is to prepare. As a busy mom, I’m always looking for ways to balance wholesome ingredients with quick preparation time, and this pistachio butter checks all the boxes. It’s not only delicious but also packed with nutrients—a win-win for everyone in the family.
One of my favorite memories tied to this recipe is seeing the sheer joy on my daughter’s face as she licked the spoon after helping me blend the pistachios. It’s those little moments that remind me why I love sharing recipes with others. Whether you’re making this to enjoy with your family or to impress guests at a gathering, this pistachio butter is sure to be a hit. Trust me when I say, once you try this, you’ll wonder why you didn’t start making it sooner!
Questions I Often Get Asked About This Recipe
Can I use salted pistachios?
Yes! If you prefer a slightly savory twist, salted pistachios work wonderfully. Just be sure to adjust any added salt in the recipe accordingly.
How do I store pistachio butter?
Keep it in an airtight container in the fridge. It will stay fresh for up to two weeks, though I doubt it will last that long!
Can I use other nuts instead of pistachios?
Absolutely. While pistachios are the star of this recipe, you can substitute almonds, cashews, or even hazelnuts for a fun twist.
Do I need a high-powered blender?
A food processor or high-powered blender is ideal for achieving the creamy consistency, but with patience, a regular blender can work too.
What You Need to Make Pistachio Butter
Ingredients:
2 cups shelled pistachios (unsalted preferred)
2-3 tablespoons olive oil or neutral oil
2 tablespoons honey or maple syrup (optional for sweetness)
1/4 teaspoon salt (adjust if using salted pistachios)
Equipment:
High-powered blender or food processor
Airtight jar for storage
Spatula for scraping the sides of the blender
How to Make Pistachio Butter
Prep the Pistachios: If your pistachios aren’t roasted, spread them on a baking sheet and roast at 350°F (175°C) for 8-10 minutes. Let them cool slightly.
Blend: Add the pistachios to your blender or food processor. Blend on high until the pistachios break down into a crumbly mixture.
Add Oil: Slowly add 2 tablespoons of oil while blending. Scrape down the sides as needed. Continue blending until the mixture becomes smooth and creamy. Add more oil if necessary.
Sweeten and Season: Add honey or maple syrup if you’d like a sweeter butter. Adjust salt to taste.
Store: Transfer the pistachio butter to an airtight jar and store it in the fridge.
Tips for Making the Best Pistachio Butter
Use Fresh Pistachios: The fresher the nuts, the better the flavor. Stale pistachios can result in a subpar butter.
Experiment with Flavors: Add a touch of vanilla extract or cinnamon for a unique twist.
Patience is Key: Blending takes time. If the mixture looks crumbly at first, keep blending—it will eventually become smooth.
Control the Texture: If you like a chunkier spread, pulse the mixture instead of blending continuously.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This pistachio butter was a game changer! My kids love it on everything, and I feel good knowing it’s homemade.”
⭐️⭐️⭐️⭐️⭐️ “I added a splash of vanilla extract, and it turned out amazing. Perfect for spreading on croissants!”
⭐️⭐️⭐️⭐️ “Delicious, but I wish it stayed creamy longer after refrigeration. Next time, I’ll add more oil.”
⭐️⭐️⭐️⭐️⭐️ “Great for busy moms like me! I whipped this up in 15 minutes, and it’s been a staple in our house ever since.”
⭐️⭐️⭐️⭐️ “Very tasty, but a bit pricey to make. Still, worth it for a special treat.”
Printable Recipe
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Pistachio Butter Cream
This homemade pistachio butter is creamy, nutty, and utterly irresistible. Perfect as a spread, dip, or ingredient in your favorite recipes, it’s a versatile treat that’s easy to make and packed with flavor.
Ingredients
- 2 cups shelled pistachios (unsalted preferred)
- 2-3 tablespoons olive oil or neutral oil
- 2 tablespoons honey or maple syrup (optional for sweetness)
- 1/4 teaspoon salt (adjust if using salted pistachios)
- Equipment:
- High-powered blender or food processor
- Airtight jar for storage
- Spatula for scraping the sides of the blender
Instructions
- Prep the Pistachios: If your pistachios aren’t roasted, spread them on a baking sheet and roast at 350°F (175°C) for 8-10 minutes. Let them cool slightly.
- Blend: Add the pistachios to your blender or food processor. Blend on high until the pistachios break down into a crumbly mixture.
- Add Oil: Slowly add 2 tablespoons of oil while blending. Scrape down the sides as needed. Continue blending until the mixture becomes smooth and creamy. Add more oil if necessary.
- Sweeten and Season: Add honey or maple syrup if you’d like a sweeter butter. Adjust salt to taste.
- Store: Transfer the pistachio butter to an airtight jar and store it in the fridge.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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