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Pistachio Butter Recipe

Mini silicone spatula with pistachio butter dripping down into a food processor bowl.
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Learn how to make homemade Pistachio Butter in just three easy steps! It’s creamy, smooth and full of roasted pistachio flavors. This golden milk spiced edition is made with the addition of warming spices and saffron and naturally sweetened with dates! Enjoy it on toast, with oatmeal and fruit…or eat it by the spoonful out of the jar because it’s that GOOD!

Ingredients

Scale
  • 2 cups (9 ounces) / 250 grams raw unsalted shelled Pistachios
  • 4 pieces / 30 grams pitted Dates (optional – note 1, I used dried Deglet Noor dates)
  • ¼ teaspoon Fine Sea Salt

Golden Milk Spices (optional)

Instructions

  1. Roast the pistachios: Preheat oven to 325°F/165°C. Line a baking sheet pan with parchment paper (nonstick cooking paper). Spread the pistachios out evenly in a single layer. Bake for 8-10 minutes, or until you can smell roasted pistachios. They should be lightly toasted but not burnt.
  2. Process: Carefully transfer the warm toasted pistachios immediately to a food processor bowl and add the pitted dates. Process, pausing to scrape down the edges as needed. It will look crumbly and become like a powder at first, then start to form into a ball and clump together. Continue processing until the crumbled pistachios start to become creamy.
  3. Add spices: Once the pistachio butter has nearly reached your desired consistency, add the fine sea salt and other spices if using – the ground cinnamon, cardamom, turmeric, ginger and saffron threads. Process to combine until smooth and creamy. It should be slightly runny and drip down from a spatula or spoon once done.
  4. Storing: Store in a jar or airtight sealed container for up to 1 week in a cool dry area or in the refrigerator for 4-8 weeks (refrigerator recommended – note 2).

Equipment

Notes

  1. Dried Dates. I used pitted dried Deglet Noor dates (noor is sometimes spelled ‘nour’), which naturally sweeten the pistachio butter and add a sweet caramel-like flavor. Any type of fresh or dried dates such as Medjool, Ajwa, and Bahri dates will work. Alternatively, add 1-2 teaspoons (or more to taste) of maple syrup, honey, coconut sugar, agave syrup or date syrup instead. Leave out the dates if you prefer an unsweetened pistachio butter.
  2. Storing. I recommend storing in the fridge so that it stays fresh longer. The natural oils may separate over time. Simply give it a good stir to reincorporate them like you would with any natural nut butter and it’ll be good to use as you desire again!
  3. Time to process and appliance. The time it takes to process until smooth and creamy will vary and depends on your appliance. My Kitchen Aid food processor required about 25 minutes of processing but it may take less or more time for your food processor or blender. A food processor is preferred as it will be less hands on than a blender for which you will need to use the tamper to keep the nuts moving. I personally prefer the food processor as I feel I have more control over the texture.
  4. Omit the dates and spices. If you’d like to make a plain and unsweetened pistachio butter, leave out the dates and golden milk spices and just add the sea salt. Or for an unsalted version, leave out the salt too.
  5. Make a double batch. You can easily double the recipe to make two batches! Click the ‘2x’ button at the top of the recipe card for the ingredient amounts for 2 batches, which will yield about 2 cups of pistachio butter.
  6. Use a wide mouth mason jar or airtight container to store the pistachio butter. It’ll be easier to transfer to a container with a wide mouth from the food processor bowl. An old peanut butter jar would be perfect for storing.
  7. How to use: Drizzle on top of baked oats or overnight oats such as this Golden Milk Overnight Oats, Golden Milk Baked Oats, Matcha Baked Oats or Matcha Overnight Oats with Berries. You can also spread it on toast, drizzle on ice cream like my Ninja Creami Chocolate Peanut Butter Banana Ice Cream or Golden Milk Ice Cream, enjoy on top of this Cottage Cheese Chocolate Mousse, bake with it, eat with fruit, add to a smoothie, pasta sauce, sandwich, etc. See the ‘Ways to Use Pistachio Butter’ section in the post above for more ideas.
  8. See the ‘Variations’ section if you’d like to customize this homemade pistachio butter recipe.

Nutrition

Find it online: https://thatspicychick.com/pistachio-butter-recipe/