There is something extra special about homemade pistachio butter. It’s naturally vibrant, deeply nutty, and unbelievably creamy when done right. And once you make it yourself, store bought just doesn’t compare.
This Homemade Creamy Pistachio Butter starts with roasted raw pistachios for maximum flavor, then gets blended until silky smooth with just a touch of salt and optional vanilla bean paste. It’s perfect on toast, drizzled over oatmeal, baked into desserts, used for my Pistachio Moose Paws, or eaten straight from the spoon (no judgment here).
A strong blender or food processor makes all the difference with pistachio butter. Pistachios release their oils more slowly than many other nuts, so patience and good equipment matter. I used my Beast Blender for this recipe and it worked perfectly. Giving it a super smooth texture, beautiful color, and no overheating.
Roasting first deepens flavor and makes blending easier, and removing pistachio skins (optional but helpful) gives a brighter green color and smoother final butter. Simple ingredients, easy steps, but with a big payoff!
Why you’ll love this recipe!
What ingredients do I need?
- Shelled Raw Unsalted Pistachios: The base of the butter; roasting brings out deep nutty flavor and helps blending.
- Vanilla Bean Paste (Optional): Adds subtle warmth and sweetness without overpowering pistachio flavor.
- Salt: Enhances flavor and balances natural sweetness of pistachios.
Recipe Variations
- Sweet pistachio butter: Add 1–2 teaspoons honey or maple syrup
- Dessert spread: Slowly blend in melted white chocolate
- Extra creamy: Blend in 1–2 teaspoons neutral oil or pistachio oil
- Chunky: Reserve some chopped pistachios, chop finely, and then stir in after blending.
Pro Tips
- Roasting the pistachios is essential. It deepens flavor and helps release natural oils for smoother blending.
- Let the pistachios cool completely. Warm nuts can cause clumping or overheating in the blender.
- Use a strong blender or processor. Pistachios take longer to break down. A high-speed blender like the this one makes a big difference. (You can get 15% off with my code: JUBBENS too!)
- Be patient while blending! Texture will go from crumbs, to a paste, and then finally smooth butter. This is normal.
- Scrape down the sides of the blender often. Ensures even blending and prevents overheating.
- Remove the skins for best color. Rubbing cooled pistachios in a towel loosens skins and gives a brighter green butter.
- Don’t over roast the nuts. Too much browning dulls flavor and color.
- Add oil only if needed. Pistachios usually release enough oil on their own.
- Store upside down occasionally. Helps redistribute natural oils.
- Use freshly roasted nuts for the best flavor and aroma.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Vanilla bean paste: Use vanilla extract instead
- Salt: Flaky sea salt or omit if pistachios are salted
Leftovers and Storage
- Store pistachio butter in an airtight jar in the refrigerator for 2–3 weeks.
- Stir before using if oils separate.
But, I Still Have A Few Questions…
Why do I need to roast the pistachios first?
Roasting deepens flavor and helps pistachios release their oils, making blending smoother.
Do I have to remove pistachio skins?
No, but removing skins improves the color and smoothness.
Why is my pistachio butter thick or crumbly?
Keep blending. Pistachios release their oils slowly.
What blender works best?
A strong blender or food processor is important. I used my Beast blender for this, specifically the Beast Blender Mega 1200 Plus, and it blended perfectly smooth. (You can get 15% off with my code: JUBBENS too!)
Can I use roasted pistachios instead of raw?
Yes, but skip roasting and watch salt levels.
Why did my blender overheat?
Blend in short bursts and scrape sides often.
Can I sweeten pistachio butter?
Yes! Add honey, maple syrup, or a little powdered sugar.
How long does pistachio butter last?
Store refrigerated for up to 2–3 weeks.
Why is my pistachio butter dull in color?
Skins left on or over roasting can darken color.
Can I make chunky pistachio butter?
Yes! Reserve some chopped pistachios, chop finely, and then stir in after blending.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Homemade Creamy Pistachio Butter
Ingredients
- 2 cups shelled pistachios unsalted and raw
- ½ teaspoon vanilla bean paste or vanilla extract (optional)
- ½ teaspoon salt adjust to taste
Instructions
- Preheat oven to 350°F (175°C). Spread pistachios in a single layer on a baking sheet and roast for about 12 minutes, stirring halfway through.
- Let pistachios cool completely.
- Optional: Rub cooled pistachios in a clean kitchen towel to loosen and remove skins.
- Add pistachios to a high-speed blender or food processor. Blend, stopping to scrape down sides as needed, until smooth and creamy. This may take 5–12 minutes depending on equipment.
- Add salt and vanilla bean paste if using. Blend once more until fully combined.
- If butter is thicker than desired, blend in 1–2 teaspoons neutral oil or pistachio oil until smooth.
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I have NEVER succeeded in producing pistachio butter as smooth as yours appears to be without adding oil. I use raw pistachios, blanch, then shock them in ice water, peel them as completely as possible, lightly toast them, then allow them to cool. I have then used both a food processor and high powered blender and STILL have never succeeded…I always have to add a neutral oil…Last time I attempted in a brand new Vitamix Ascent X5 blender and it really got hot…but still did not get to the creamy phase and I had to add oil.
Frustrated….
Hi Joel! I can see how frustrating that can be. Honestly, I have previously tried many times as well and it never worked. But that was until I got my newest blender with a stronger motor and it worked perfectly. The blender did get a little warm, so I just took a little break here and there when I noticed it. But the blender is what made all the difference for me! I really hope this can work for you too!