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?
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!
Recipe by Frances Largeman-Roth, RDN
- 16 ounces shelled pistachios (raw or roasted)
- 2 tablespoons virgin coconut oil
- ¼ to ½ teaspoon sea salt
- Add pistachios to the bowl of a food processor and process for 2 minutes until mixture comes together.
- 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.
- Transfer to a glass jar or other lidded container. Keep refrigerated for up to 2 weeks.