Ingredients
- 2 cups shelled roasted unsalted pistachios
- 1–2 teaspoons honey or maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Preheat your oven to 350°F (175°C). Spread the shelled pistachios on a baking sheet and roast for 8–10 minutes until fragrant. Allow to cool slightly.
- In a food processor or high-speed blender, add the roasted pistachios. Blend for about 1–2 minutes until they begin to break down; scrape down the sides as needed.
- Continue blending for an additional 5–7 minutes until you achieve a smooth, creamy butter consistency.
- If desired, add honey, vanilla extract, and sea salt. Blend again until combined.
- Transfer the pistachio butter into an airtight jar and store in the refrigerator for up to 3 weeks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Spread
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 180
- Sugar: 1g
- Sodium: 0mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg