This homemade pistachio spread is smooth, rich and made with just a few simple ingredients. It is perfect for desserts, toast, yoghurt, pancakes, my Dubai Chocolate Strawberries and my Healthy Dubai Chocolate Bar.
Why You Should Make Your Own Pistachio Butter
Many store-bought pistachio butters contain a very small percentage of real pistachio (sometimes only around 5-10%!) with the rest made up of ingredients like sugar, seed oils, artificial colours, added flavours and preservatives. Making your own lets you use real pistachios as the main ingredient, giving you a richer flavour, naturally creamy texture and a much simpler and healthier ingredient list.
Why You’ll Love It
- Easy to make
- Naturally gluten-free
- Made with real pistachios
- No artificial colours required
- Can be made dairy-free
- Perfect for Dubai chocolate recipes
Ingredients
Pistachios
Raw shelled pistachios form the base of the spread. Lightly toasting them helps release their natural oils and brings out their flavour, making the finished spread smoother and more intense.
White Chocolate
Optional, but recommended if you want a sweeter and creamier result.
Matcha
Toasting can make the colour more brown than green, so optional to add a small amount to enhance the colour without artificial colouring.
How to Make Pistachio Butter
- Preheat oven to 160°C/320°F.
- Toast the pistachios for 6-10 minutes until fragrant, without browning.
- Allow to cool slightly, then blend in a food processor until smooth and creamy.
- Add the salt and optional melted white chocolate.
- Add matcha if using and blend until combined.
Depending on your food processor, blending may take 5-10 minutes. Scrape down the sides as needed.
How to Use Pistachio Butter
Use it on toast, pancakes, yoghurt, oats or desserts. It is especially delicious in my Dubai Chocolate Strawberries and Healthy Dubai Chocolate Bar.
How to Store It
Store in an airtight container in the refrigerator for up to one month. Allow it to soften slightly at room temperature before using if it becomes firm.
More Nut Butters You’ll Love
Peanut butter recipe in Chocolate Peanut Butter Cups
Pistachio Butter
Equipment
Ingredients
- 2 cups raw pistachios (250g)
- 1/2 tsp salt
- 50 g white chocolate chips melted (optional and recommended for extra creaminess) or dairy-free white chocolate
- 1/2 tsp matcha powder optional, for extra green colour
Instructions
- Preheat oven to 160C/325F. Spread shelled raw pistachios in an even layer on a lined baking tray. Bake for 6 to 10 minutes or until fragrant but not yet browned (slivered pistachios will need less time, blanched or whole pistachios will need a few minutes more). Remove from oven and let cool slightly.
- Transfer toasted pistachios into a food processor or blender and process until pistachios break down in to a fine powder. If you're using a blender, get out the tamper so you can keep the nuts moving. Continue to blitz the nuts for 5 to 10 minutes, scraping down the sides of the bowl as you go, until smooth and creamy. If you want, a teaspoon of oil will help process more smoothly. Once it has achieved your desired consistency, add a pinch of salt and pulse once or twice more to combine.
- Blend in optional melted white chocolate. Transfer to a jar or other container with an airtight lid and refrigerate for about a month. You can also freeze it for even longer.
Leave a Reply