Ingredients:

  • 2 cups (250 g) raw unsalted pistachios
  • 1 tablespoon (15 ml) honey or maple syrup (optional)
  • 1/4 teaspoon (1 g) salt (adjust based on taste)
  • 1-2 tablespoons (15-30 ml) neutral oil (optional)

Instructions:

  1. If using roasted pistachios, skip to step 2. If using raw, roast them in a preheated oven at 350°F (175°C) for 8-10 minutes, until lightly golden and fragrant.
  2. Place the cooled pistachios in a food processor and pulse for 1-2 minutes until crumbly.
  3. Continue processing, scraping down the sides as needed, until a smooth, creamy texture forms (this may take 5-10 minutes).
  4. Add honey or maple syrup (if using) and salt, blending until fully incorporated.
  5. If desired, blend in neutral oil to achieve a creamier texture.
  6. Transfer the pistachio butter to an airtight container. Allow it to cool before sealing.