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Close-up of creamy homemade pistachio butter in glass jar with spoon and toasted bread on white marble countertop

Homemade Pistachio Butter Quick Recipe in 5-Minutes

Make creamy homemade pistachio butter in just 5 minutes using simple ingredients. Perfect for a healthy spread, snack, or dip—with options to customize for sweetness or smoothness.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Condiment, Snack
Cuisine: Global, Middle Eastern, turkish
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

2 cups | | roasted pistachios, shelled and unsalted
1–2 tbsp | | sweetener (maple syrup, honey, or agave), optional
1–2 tbsp | | neutral oil (avocado or grapeseed), optional
1 tsp | | vanilla extract, optional
1 pinch | | salt, optional

Equipment

  • Food processor
  • Spatula
  • Airtight glass jar

Method
 

If using raw pistachios, roast them at 350°F (175°C) for 10 minutes, then allow to cool slightly.
    Add roasted pistachios to a food processor.
      Blend for 3–5 minutes until smooth and creamy, scraping down the sides as needed.
        Add sweetener, vanilla extract, and a pinch of salt (if using).
          Blend again until everything is evenly incorporated.
            If the butter is too thick, add 1–2 tbsp of neutral oil and blend until the desired consistency is reached.
              Transfer the pistachio butter to an airtight jar.
                Store in the refrigerator for up to 2–3 weeks.
                  Stir before use if oil separates.

                    Notes

                    📌

                    • Skip sweetener for a savory spread.
                    • Add cinnamon or cocoa powder for flavor variations.
                    • Stir before use if separation occurs in storage.
                    • Use only unsalted pistachios for best control of taste.