How is pistachio butter made?

Pistachio butter is made by blending roasted pistachios in a food processor until they release their natural oils and form a smooth, creamy spread. You can add a pinch of salt, a teaspoon of neutral oil for smoother texture, or flavor enhancers like honey or cinnamon depending on your taste. The key is to use high-quality pistachios and a strong blender, blending for 5–10 minutes until fully creamy.

How to make your own pistachio spread?

To make your own pistachio spread: Roast 2 cups of unsalted, shelled pistachios for 8–10 minutes at 325°F. Add them to a food processor and blend. Scrape down the sides and blend again until smooth. Optional: Add 1–2 tsp of oil or honey for flavor or texture. Store in an airtight jar and refrigerate for freshness. It’s simple, cost-effective, and cleaner than store-bought versions.

Where can I find pistachio butter near me?

You can find pistachio butter near you at most major grocery stores, health food markets, or specialty organic stores. Look in the nut butter aisle alongside peanut, almond, and cashew butter. Popular retailers like Whole Foods, Trader Joe’s, Sprouts, and local co-ops often carry it. If you're not seeing it locally, check online retailers such as: Amazon (search for “unsweetened pistachio butter”) Thrive Market (organic options) Etsy (small-batch or flavored artisan spreads) Local farmers markets or Instagram-based food sellers in your area Want the freshest option with no preservatives? You can easily make your own at home using our step-by-step guide above.

What's the difference between pistachio cream and pistachio butter?

Pistachio butter is a natural spread made with only pistachios (and sometimes oil or salt), while pistachio cream is sweetened, often includes milk or sugar, and is used more like a dessert topping. Butter is healthier and more versatile; cream is indulgent and better suited for baking or pastries.

Is pistachio butter good for you?

Yes, it’s rich in fiber, protein, potassium, vitamin B6, and healthy fats. It contains antioxidants like lutein and zeaxanthin, which support eye health. When made at home with no additives, pistachio butter is a nutrient-dense choice ideal for balanced snacking, smoothies, or energy-boosting meals.

Is there a downside to eating pistachios?

While pistachios are healthy, overeating them can lead to excess calorie intake. For some people, high portions may cause digestive issues due to fiber and fat content. Additionally, salted or flavored store-bought pistachios may contain added sodium, oils, or preservatives—homemade options are best for full control over what you consume.

Should you refrigerate pistachio butter?

Yes, especially if it’s homemade. Without preservatives, pistachio butter should be stored in an airtight glass jar and kept in the refrigerator to prevent spoilage. It will stay fresh for up to 4 weeks. For longer storage, freeze it for up to 3 months. Always stir before use to restore texture if it separates.

How to Make Pistachio Butter – The Best 9-Step Homemade Guide

Ingredients

Scale

3 cups shelled raw California pistachios
4 TBSP neutral oil almond, peanut, or pistachio oil
pinch of salt
1/4–1/2 TBSP honey or more if desired

Instructions

Preheat the oven to 325℉ (165℃) Spread raw pistachios on a baking sheet. Bake for 5-8 minutes until fragrant but not browned. Remove from the oven and let cool slightly.
Transfer the lightly toasted pistachios to a food processor or blender. Process until pistachios break down into a fine powder. If you’re using a blender, you will need to use the tamper to keep the pistachios moving in the blender pitcher.
Continue to process the pistachios for 3 minutes, stopping to scrape down the sides. Add the oil, then continue to process until smooth and creamy.
Once the butter has achieved the desired consistency, add a pinch or two of salt and pulse once or twice more to incorporate the salt. Transfer to a jar with an airtight container.

Notes

Storage:You can keep the pistachio butter in an airtight container at room temperature for a few weeks or up to a month if refrigerated. To store for longer you can freeze the pistachio butter.

Author: Isabella Recipes

Nutrition

Calories: 218kcal
Carbohydrates: 9g
Protein: 6g