Ingredients:

  • 2 cups (250g) raw, shelled pistachios (preferably unsalted)
  • 1-2 tablespoons (15-30 ml) neutral oil (e.g., avocado oil, grapeseed oil, or refined coconut oil – melted if solid)
  • 1/4 teaspoon (1.5 ml) sea salt (or to taste)
  • Optional: 1-2 tablespoons (15-30 ml) honey, maple syrup, or agave (or to taste)
  • Optional: 1/4 teaspoon (1.5 ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Spread pistachios in a single layer on the baking sheet. Roast for 15-20 minutes, or until fragrant and lightly golden brown.
  3. Let the pistachios cool slightly before transferring to the blender/food processor.
  4. Add the roasted pistachios to the blender/food processor. Process until a crumbly mixture forms, then continue processing.
  5. Add the oil, salt, and any desired sweetener and vanilla extract.
  6. Continue blending/processing until the mixture is smooth and creamy, scraping down the sides as needed.
  7. Taste the pistachio butter and adjust seasoning (salt, sweetness) as needed.
  8. Transfer the pistachio butter to an airtight container and store in the refrigerator for up to 2 weeks. The oil may separate; simply stir before using.