Real Food Rating

Homemade Pistachio Butter

May 21, 2025

12 mins

easy

Makes 1-2 cups

If you’ve never made your own pistachio butter, you’re in for a real treat. Naturally creamy, subtly sweet, and bursting with flavour, this homemade version adds a luxe, nourishing twist to so many recipes, especially my viral Dubai Chocolate Crunch Bars. It’s what gives them that irresistible richness and silky crunch. The best part? All you need are shelled pistachios and a food processor—no added oils, no preservatives, just real food. And while pistachios are the star here, this method works beautifully for almost any nut; cashews, almonds, hazelnuts, or even sunflower seeds if you’re going nut-free. Once you try it, you’ll never go back to store-bought.

 

Dietary: V, VEG, DF, GF, EF

Allergens: Nuts

Age group: 6 months+

Makes: 1-2 cups

Prep: 2 mins

Cook: 8-10 mins

 

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Ingredients

Batch Cook
Multiply the recipe to prep extras for the week.
2-3 cups raw pistachios ( Or almonds, cashews, hazelnuts, sunflower seeds, pumpkin seeds and sesame seeds)
Pinch of sea salt (optional)
Equipment
High-speed food processor

Directions

1.
Preheat your oven to 180C.
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2.
Spread the pistachios evenly on a baking tray and toast them in the oven for 8–10 minutes, or until fragrant, tossing halfway through to ensure even roasting
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3.
Allow the toasted pistachios to cool down (until they are still warm but not hot), approximately 10 mins.
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4.
Transfer the pistachios to a food processor and add a pinch of salt.
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5.
Blend the pistachios until smooth and creamy, stopping occasionally to scrape down the sides of the food processor. At first, the nuts will break down into a fine, flour-like texture, then begin to clump together, forming a ball. Keep blending—eventually, the oils will release, and the mixture will transform into a creamy, glossy butter. If the food processor starts to strain or the mixture becomes too warm, pause and let it cool for a few minutes before continuing.
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6.
Taste the pistachio butter and add another pinch of salt if desired.
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7.
Allow the pistachio butter to cool to room temperature, then transfer it to a glass jar and seal with a lid.
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Notes

Storing leftovers: Refrigerate in an airtight container for up to 2 weeks or freeze for up to 4 months.
Easy ingredient swaps: Swap pistachios for nuts or seeds of choice or a mix of nuts and seeds.
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