Pistachio Butter — It’s Time!

I’ve often wondered why no one manufactures pistachio butter. Perhaps it’s because pistachios are quite low in fat compared to other nuts, and would therefore create a very dry butter. Or maybe it’s because they are usually a bit pricier than other tree nuts and peanuts. Whatever the reason, as a longtime fan of pistachios, I decided that it was high time that someone made it … and why shouldn’t that person be me? Tweet this

When I added the pistachios to my food processor, they indeed created a paste that was on the dry side. But the addition of coconut oil did the trick and the mixture came together into a velvety butter than can — and should — be spread on toast and used like other nut butters. Pistachio butter also can be used in savory applications and is amazing when mixed with hummus!

Homemade Pistachio Butter Tweet this

Recipe by Frances Largeman-Roth, RDN


  • 16 ounces shelled pistachios (raw or roasted)Pistachio Butter — It's Time!
  • 2 tablespoons virgin coconut oil
  • ¼ to ½ teaspoon sea salt


  1. Add pistachios to the bowl of a food processor and process for 2 minutes until mixture comes together.
  2. Add coconut oil and ¼ teaspoon salt and process for another 30 to 40 seconds, until mixture becomes creamy. Taste and add more sea salt if desired.
  3. Transfer to a glass jar or other lidded container. Keep refrigerated for up to 2 weeks.
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Frances Largeman-Roth
Frances Largeman-Roth, RDN, is a New York Times bestselling author and nationally recognized health expert who writes for Parents, BabyCenter, Today.com and Cooking Light. Connect with her on her website and through Twitter, Instagram and YouTube.