Pistachio Butter

Pistachio butter is having a moment, and it’s easy to see why. With its naturally sweet, nutty flavor and greenish hue, this creamy nut butter feels a little luxe next to a jar of good old-fashioned peanut butter.

​All-natural store-bought pistachio butter can be pricey, so our Test Kitchen developed this homemade pistachio butter recipe that delivers rich flavor and velvety texture for a fraction of the cost. Plus, because I love a good nutrition bonus, pistachios are packed with fiber, protein, healthy fats, vitamins and minerals, so you can feel good about spreading a little pistachio butter on toast, drizzling it over ice cream or eating a spoonful straight from the jar.

How to Make Pistachio Butter

Making pistachio butter at home couldn’t be easier—or quicker! Technically, all you need are pistachios and an appliance powerful enough to blend them into a smooth spread. We recommend using a food processor, but a high-speed blender with a tamper works too.

As the nuts process, they release their natural oils, transforming from crumbly bits into a rich, creamy nut butter in just minutes. The machine does most of the work, so all you have to do is pause and scrape down the sides occasionally to help everything come together.

For this version, we add a splash of vanilla extract and a pinch of salt to round out the flavor. You can skip the extras if you prefer it plain, or customize it with your favorite add-ins (see ideas below).

Ingredients for Pistachio Butter

• Pistachios: Buy them already shelled to save time, and look for raw, unsalted pistachios so you can control the flavor of the pistachio butter. Toasting the nuts on the stovetop or in the oven first will deepen their flavor and help release their natural oils, resulting in smoother nut butter.
• Coconut oil: A touch of oil helps the nuts process more smoothly. Refined coconut oil delivers a neutral flavor, but if you want a hint of coconut in your pistachio butter, choose unrefined or virgin coconut oil. Coconut oil is solid at room temperature, so you’ll need to melt it first on the stovetop or in the microwave.
• Vanilla: A splash of vanilla extract enhances the natural sweetness of the pistachios and adds a hint of dessert-like warmth—perfect if you’re swirling this butter into cheesecake or other sweet treats. Pure vanilla extract gives the cleanest flavor, though vanilla bean paste works too.
• Salt: Just a pinch sharpens and balances the rich, nutty flavor. Start with a small amount of salt and adjust to taste after blending.

Directions

Step 1: Blend the nuts

Add the pistachios, melted coconut oil, vanilla extract and salt to the bowl of a food processor.

Process for about five minutes or until the mixture reaches your desired level of smoothness, stopping to scrape down the sides and bottom of the bowl as needed.

Editor’s Tip: At first the mixture will look crumbly—don’t worry! Keep processing. It will gradually turn creamy as the nuts release their natural oils.

Step 2: Store the pistachio butter

Transfer the pistachio butter to an airtight container and refrigerate.

Editor’s Tip: For easier spreading, let the pistachio butter sit at room temperature for about 10 minutes before using.

Pistachio Butter Variations

• Make it crunchy: Pulse a handful of extra pistachios into the creamy nut butter at the end for added texture.
• Add a little sweetness: Stir in a tablespoon of honey or maple syrup for a naturally sweet spread that’s perfect on pancakes, toast or fruit.
• Try other add-ins: Blend in 2 tablespoons of cocoa powder or melted chocolate for a dessert-worthy twist, or sprinkle in warming spices, such as ground cinnamon or cardamom, for an aromatic twist.
• Use a mix of nuts: Replace half the pistachios or add lightly toasted almonds or cashews to give your pistachio butter a more complex, nutty flavor.

How to Store Pistachio Butter

We recommend storing this homemade pistachio butter recipe in the refrigerator. Simply transfer it to an airtight container after blending and then chill it. You can store it in the pantry, but it may not stay fresh as long. Some oil separation is normal with natural nut butters, so just give it a quick stir before using.

Can you freeze pistachio butter?

Yes! If you make a big batch or have leftovers, you can freeze pistachio butter for even longer storage. Transfer it to a freezer-safe container and freeze it for two to three months. Thaw it overnight in the refrigerator and stir well before serving.

How long does homemade pistachio butter last?

When refrigerated, homemade pistachio butter will stay fresh for about two to four weeks. At room temperature, it may last only one to two weeks. Like other nuts and seeds, pistachios are high in healthy fats, so pistachio butter can go rancid over time. If it ever smells or tastes off, it’s best to make a fresh batch.

Pistachio Butter Tips

Is pistachio butter good for you?

Yes! Pistachios are packed with protein, fiber, healthy fats, B vitamins and minerals, making pistachio butter a nutrient-dense spread. This homemade version is made with wholesome ingredients and no added sugar, so you know exactly what’s in every spoonful. Like other nuts, pistachios are calorie-dense, so it’s best to stick to 1 or 2 tablespoons of nut butter per serving.

What is the difference between pistachio cream and pistachio nut butter?

Sweetness is the main difference between pistachio cream and pistachio nut butter. Pistachio nut butter is simply ground pistachios, sometimes with a little added oil or salt. Pistachio cream typically contains added sugar and milk, resulting in a softer texture and a much sweeter flavor—perfect for indulgent, pistachio-filled treats like Dubai chocolate cake and Dubai chocolate Rice Krispies treats.

What’s the best way to toast nuts?

You can toast nuts on the stovetop or in the oven, but for pistachio butter, I recommend the oven. Since this recipe calls for 2 cups of shelled pistachios, a baking sheet lets you spread them out so they toast evenly. Preheat the oven to 350°F. Arrange the pistachios on a baking sheet and toast for about five minutes, just until fragrant. Keep a close eye on them to prevent burning.

What can I use instead of a food processor to make pistachio butter?

If you don’t have a food processor, you can use a high-speed blender, such as a Vitamix, to make pistachio butter. The process is the same: Add the ingredients to the blender jar and blend in short bursts, stopping frequently to scrape down the sides. Using a tamper can help keep the mixture moving and help the nuts blend into a smooth, creamy butter.

What can you make with pistachio butter?

Pistachio butter is just as versatile as other nut butters. Spread it on toast, swirl it into oatmeal or yogurt, layer it on a sandwich with berry jam or use it as a dip for fresh fruit. It’s also perfect for baking—swap it into peanut butter cookies, marble it into fudgy brownies or make pistachio cheesecake bars. You can even churn it into homemade ice cream (or use it as a sundae topping), blend it into smoothies or stir it into salad dressings for a nutty twist.