Like most people in the world, or at least America, I’m a huge nut butter fan. They’re perfect consistencies, sweet but nutty, full of good fats and help keep you feel satiated longer.
I have yet to see a Pistachio butter on the market, so I decided to make a batch of my own to see how it turned out. I love Pistachios because the serving size (1 ounce) contains more nuts (~50) than most others like Cashews (~18), Peanuts (~28) and Almonds (~23). So I get to eat more! Plus, they have such a unique taste.
To make the Pistachio butter I literally got crackin’ and cracked a handful of Pistachio shells (a little over 1 ounce). You can definitely buy them shelled to save time. The Pistachios I used were not roasted or seasoned. I recommend buying plain, raw Pistachios and flavoring them to your liking when you make the butter.
I didn’t flavor with anything, but I’d love to experiment with honey, maple syrup and sea salt next time.
To make the butter, you’ll need a food processor. Just put shelled pistachios into your food processor and let it ride for several minutes. Depending on how many Pistachios in your batch, it may require longer time. Because there’s no added oils (you can certainly experiment with adding oils), the mixture will need be scraped down a few times during the mixing.
The butter will be a thick, almost chunky consistency, but oh-so-delectable. Serving size from the above photo (1 ounce) yielded ~ 3 tbsp. of Pistachio butter.
Pistachio butter would make a great gift and can easily be made into a large batch.
Check out some Pistachio butter recipe variations on the Blogosphere:
-Maple Sea Salt Pistachio Butter by Fit Foodie Finds
-Pistachio Honey Butter by Serious Eats
-Pistachio Butter Yogurt Dip by Recipe Runner
-Chocolate Pistachio Butter Cups by Vanilla Bean Pole
This recipe is featured on Little House Living’s Old Fashioned Recipe Exchange here.