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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.
Is Pistachio Cream the same as Pistachio Butter?
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.
Popular Additions
- Sugar: For a sweeter pistachio butter, you can add ¼ cup of honey or maple syrup after the pistachios are blended.
- Spices: Pistachios go well with so many spices, but I really love the pairing of pistachios and cardamom! Try adding ½ teaspoon of ground cardamom to the nut butter.
- Chocolate: I’m all for ways to eat more chocolate! After the pistachio butter’s creamy, stir in ¼ to ½ cup of finely chopped chocolate or mini chocolate chips.
- Lemon: Lemon makes just about anything better. Try mixing in 1 tablespoon lemon zest.
How to Make Pistachio Butter
My Best Pistachio Butter 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.
Recipe Help & 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.
More Homemade Spreads & Sauces:
- Pistachio Cream
- Easy Date Paste
- Pomegranate Molasses
- Cashew Butter
- Homemade Nutella
- Homemade Date Syrup
- Cashew Cream
- Whipped Cream Cheese
- Simple Strawberry Sauce
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! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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.
Great and delicious
Thanks, so glad you liked it!