This homemade pistachio butter recipe is healthy and will save you money at the grocery store. Instead of buying pistachio butter in a jar for $14, you can make this one-ingredient simple recipe at home.
It’s timely, too, because today, February 26th, is National Pistachio Day! There are so many great reasons to celebrate pistachios. Their taste and nutritional value are just cracking the surface.
This holiday is perfect, or you can use the green color for a fun, dye-free, festive way to celebrate St Patrick’s Day in March.
Is Pistachio Butter Healthier Than Peanut Butter?
Pistachios not only taste delicious, but they have various health benefits for plant-based eaters. Nuts are a plant-based protein source. One serving of pistachios provides 6 grams of complete plant-based protein, meaning they have all nine essential amino acids, the building blocks for proteins.
Not only do pistachios provide protein, but they are a great source of healthy fats. Our bodies need fat to help with hormone products, absorb vitamins, and maintain nervous system health. Fat is one of the three macronutrients and is important in our diet.
Some fats are healthier than others; unsaturated fats are helpful with cholesterol levels and inflammation. The fat in pistachios is 90% unsaturated with no cholesterol and beneficial to our overall health.
All nuts are similar in nutrition profile. Pistachios have slightly less protein than peanuts but are similar in calories and total fat. All nuts are great to add to your diet mindfully. The main difference between other nuts and walnuts is the omega-3 levels.
Ingredients Used
Luckily, this recipe is simple and requires no additional ingredients besides pistachios. You could toss in extra add-ins to jazz it up, but this is a perfect base for pistachio butter.
Pistachios: I like to use unsalted pistachios to keep the sodium level low, but if you want to add a pinch of salt for flavor, you can.
Best Food Processors for Nut Butters
Most nuts can turn into nut butter using a high-speed blender or food processor. The speed of the blender really does make a difference. Ideally, the best food processor for nut butter should have at least 1,000 watts.
Two 1,000-watt food processors are the Ninja NF705BRN Food Processor and the Cuisinart FP-12DCN Elite. Without having enough power, you run the risk of burning up your motor and overheating. You can stop frequently to scrape the sides down, but you still run the risk.
Soaking and rinsing the nut beforehand can be a method if you have a lower-speed processor and want to make nut butter at home.
Most of the time, my go-to is a high-speed blender instead of a food processor. I use a Vitamix Propel 510 48-ounce with 1380 watts, which works great.
FAQ
Making homemade nut butter can be a new experience for many of us. Here are some common questions to help get you started.
How long does pistachio butter last?
Since this is a simple pistachio butter recipe that only has pistachios with no preservatives, it lasts for about 2-3 months in the fridge in an airtight container and one month at room temperature.
Can pistachios go bad
Yes! Those good unsaturated fats can go rancid if stored incorrectly or past their expiration date. If you notice any of these changes, it might indicate that your pistachios have gone bad.
- Bad Odor: Pistachios shouldn’t smell bad. If you notice a change in smell or odor, you might need to discard or compost them.
- Mold: If you see any signs of mold, do not eat.
- Change in color: pistachios should be yellowish green
Are nutter butters vegan?
Most of the time, yes. It depends on what ingredients are added. Simple nut butter with only nuts or nuts and salt is vegan. Nut butter won’t be vegan by adding an animal product or by-product like honey or whey protein. This pistachio butter recipe is 100% vegan.
Easy + Affordable Pistachio Butter Recipe
Ingredients
Instructions
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Preheat the oven to 350°F (180°C).
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Spread the pistachios out in a single layer on a baking sheet.
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Roast the pistachios in the preheated oven for 7-10 minutes until they are lightly toasted.
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Remove the pistachios from the oven and let them cool for a few minutes.
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Transfer the cooled pistachios to the blender, turn on the blender, and blend the pistachios until they start to form a thick paste. You will have to stop your blender occasionally, scrape down the sides, and continue this process until the desired consistency is reached. You may overheat the blender's motor without stopping and scraping down the sides.
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Once the pistachio butter is smooth and creamy, transfer it to a jar or airtight container and store it in the refrigerator for up to two weeks.
Note
One serving is about 1/4 cup.
