Easy Homemade Pistachio Butter Recipe

• 1 cup shelled raw pistachios
• ½ tablespoon pistachio oil, olive oil, or coconut oil
• ½ teaspoon sea salt, plus more to taste
• 1 teaspoon honey or granulated sugar (optional)

1. 1

   For a vibrant green color and pure pistachio flavor, blanch and peel the pistachios. Pour pistachios into a saucepan and cover with 3 inches of cold water. Soak pistachios in water for 5 minutes, then heat the water and pistachio mixture over medium heat until just steaming (not boiling), about 10 minutes.

2. 2

   Remove one pistachio from the water using a slotted spoon. If the pistachio’s skin peels off easily, drain the pistachios and rinse under cold running water. (If not, return to the heat and check again in 2 minutes. Do not let the pistachios become soft.)

3. 3

   Transfer the rinsed pistachios to a clean kitchen towel. Fold the towel over and rub the pistachios to loosen their skins. Discard pistachio skins.

4. 4

   Transfer skinned pistachios to the bowl of a food processor or high-speed blender. Pulse blanched, skinned pistachios until finely chopped, about 30 seconds. For chunky pistachio butter, remove a tablespoon of chopped nuts and set aside.

5. 5

   Add oil and process until nuts form a smooth, thick paste, about three minutes, pausing every minute or so to scrape down the sides of the bowl.
   

6. 6

   Add salt and honey (if using) and continue to process until fully incorporated, about 1 more minute.

7. 7

   For chunky pistachio butter, add the chopped nuts back in and pulse a few times to incorporate.

8. 8

   Store in an airtight container in the refrigerator for up to 1 month. If oil separation occurs, simply stir until smooth.

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