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My Pistachio Butter is So Good!
This pistachio butter is so good and super easy to make from two ingredients!
Pistachios don’t have as much natural oils as other nuts, so I find that I need to add a couple extra teaspoons of oil. However, this is completely optional, depending on the consistency you’re looking for! And guess what, you can use this pistachio butter to make the viral Dubai chocolate bar and Dubai chocolate strawberries without spending so much on a jar of pistachio butter!
Pistachio Butter Ingredients
- Pistachios: Whether you use salted or unsalted pistachios depends on if you want the nut butter salted or unsalted!
- Oil: This is optional, but can help the pistachios blend! I like to use avocado oil because it’s neutral-tasting, but olive oil would also work.
How to Make Pistachio Butter
Pistachio Butter Recipe
Ingredients
- 2 cups raw pistachios salted or unsalted
- 2 teaspoons avocado oil
Instructions
- Place the pistachios in a food processor and pulse into a fine, breadcrumb-like texture, scraping down the sides as needed, about 5 minutes.
- Stop the food processor and add the oil. Then continue blending until it is all incorporated and well blended into a thick paste that looks like peanut butter. Add more oil if you prefer a more runny consistency.
- Transfer the pistachio butter to an airtight container, allow it to cool completely and then place in the fridge for up to 4 weeks. Makes about 1 ½ cups.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Pistachio Butter recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below!
Recipe Tips
- Buy pre-shelled pistachios. Trust me: This will save you so much time!
- Toast the pistachios. Toasting adds a deeper, richer, and, well, nuttier flavor. You can follow this method to toast the pistachios!
- Don’t use a blender. Unless you have a high-speed blender, it’s not going to work as well as a food processor for making pistachio butter. Plus, you’d have to scrape down the sides of a blender a lot to get the nut butter to blend evenly.
- Be patient. Making nut butter can take a while! Just be patient and let the food processor continue to run if the mixture looks crumbly. I promise it’ll eventually become smooth and buttery.
Serving Ideas
- Dubai Chocolate Bar
- Dubai Chocolate Strawberries
- As a toast topping with any kind of jam!
- Swirled into oatmeal.
- With apple slices.
- Pistachio Butter Cups
- In a smoothie.
FAQs
I like to keep homemade pistachio butter in the fridge so it lasts as long as possible! In an airtight container, it’ll keep for about a month.
Absolutely! Just save ¼ to ½ cup of the chopped pistachios and mix them in after the pistachio butter is creamy!
Like I said, making pistachio (or any nut butter) can take a while. If your food processor is getting hot, that means it’s overworked. I would turn it off, wait 5 minutes, and then start processing again.
This depends! I often use pistachio cream and pistachio butter interchangeably, but depending on who you ask, pistachio cream is a sweeter, dessert-like spread and pistachio butter is a type of nut butter.
Not exactly. A lot of people use the names interchangeably, but they’re actually different. From what I’ve learned, pistachio paste is made from just one ingredient—pistachios. The skins are removed, and it’s blended into a super-thick, smooth paste with nothing else added.
Pistachio butter, on the other hand, usually has oil mixed in (sometimes even a bit of sugar), so it’s a little looser and more spreadable. They might look similar, but they’re not quite the same thing, especially if you’re using them for baking or specific recipes.
Great and delicious
Thanks, so glad you liked it!