Homemade Pistachio Butter

For years and years, I’ve wanted to make pistachio butter.

Easy, Delicious, Homemade Pistachio Butter

Honestly. This idea has been on my mind since probably 2010. As a nut butter lover, I’ve always wanted to make pistachio butter, which is noticeably lacking from most grocery stores. And when you do find it, it’s noticeably much more expensive than most other nut butters.

DIY Pistachio Butter

So I’ve wanted to DIY pistachio butter since my undergrad days. Why did I never pull the trigger, you ask? Well, probably because I only had a $12 Food Network brand mini food processor and a very dull blender inherited from grandmother to work with.

Easy Homemade Pistachio Butter

But thanks to AmazonPrime day, I finally got a Ninja blender, and now pistachio butter is within reach. Bless.

So this pistachio butter: it was hyped up in my mind for forever. And you know what? It was everything I hoped it would be and more. Creamy, dreamy, pistachio sweetness in a smooth, creamy texture to slather all over my sandwiches, bananas, and pieces of dark chocolate.

I kept my nuts raw since I love me a raw nut butter, but you can toast them if you’d like.

Homemade Pistachio Butter

From there, salt is a must (in my opinion), and you can add a tad bit of sweetener if you’d like. I did, and have no regrets on it.

My biggest tip for this homemade pistachio butter is to be patient. It tastes a long time (longer than I had expected) to go from nuts to bits and pieces to powder to paste. And then even longer to turn into nut butter.

Homemade Pistachio Butter

My blender took about 15 loud and long minutes to make nuts into nut butter. But it was worth the wait. Now if you’ll pardon me, I have pistachio butter to put all over all everything. Cheers.

Homemade Pistachio Butter

Active Time:  20 minutes
Servings: Approximately 8 ounces (~1 cup) nut butter


  • 1 cup raw unsalted pistachios
  • 1/8 teaspoon salt, more to taste
  • 1 tablespoon maple syrup or honey (optional, but recommended)


1. If desired, toast pistachios in a 350 degree F oven for 5-8 minutes until slightly browned and fragrant.

2.  Place pistachios in a food processor or blender and blend until a smooth butter forms. This will take 8-15 minutes, depending on your equipment. Be patient! It’s worth the wait. Scrape down the sides of the food processor or blender as needed.

3. Add more salt and/or sweetener to taste. Stir well. Store in a jar or airtight container or jar. Enjoy!

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