Pistachio Butter Recipe
Making your own pistachio butter is so easy and only requires two ingredients: pistachios and a little oil! It's also cheaper than buying it.
Servings: 12 servings
Equipment
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 cup.
Notes
For a sweeter pistachio butter, you can add 1/4 cup of honey or maple syrup after the pistachios are blended.
Storage: 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.
Nutrition
Serving: 2tablespoons | Calories: 122kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 0.2mg | Potassium: 210mg | Fiber: 2g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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