Pistachio Butter

By Kay Chun

Updated Feb. 13, 2025

Pistachio Butter
Julia Gartland for The New York Times. Food Stylist: Monica Pierini.
Total Time
25 minutes, plus cooling
Rating
4(56)
Comments
Read comments

Pistachios contain less fat than other nuts, but they are still packed with protein and flavor, making them a fantastic choice for nut butter. Some brands contain sugar or hydrogenated oil, but you can make your own with just nuts — and maybe ¼ cup pumpkin or sunflower seeds. For deeper flavor, roast the raw pistachios before blending. The seeds add a satisfying crunch and a more intense nut flavor, while a pinch of ground cardamom takes pistachio butter in a new direction. Swirl the finished product into your breakfast oatmeal or smoothie.

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Ingredients

Yield:1¾ cups
  • 1pound shelled raw pistachios (about 3 cups)
  • ¼cup pumpkin or sunflower seeds (optional)
  • Kosher salt (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

284 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 8 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 10 grams protein; 117 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 15 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.

  2. Step 2

    Place nuts in a food processor along with seeds, if using, and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Pistachio butter will keep in an airtight container in the refrigerator for at least 3 weeks.

Ratings

4 out of 5
56 user ratings
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Comments

Marie

I didn't love this. The roasted cashew butter and macadamia butter are far superior to this, in my household's opinion! Pity because pistachios have much less fat, but we take comfort in tree nut fats being the beneficial type :)

Ivwebber

Has anyone tried rinsing the salt off of salted pistachios for this?

Shelli

This is one of my favorite nut butters ever! So unique and flavorful.

Ivw

I used pre-shelled roasted and salted pistachios. No need to rinse off the salt as there is only 135mg sodium per 1/4 cup. Used a nutri-mix bullet style blender and the pistachio tended to condense onto the sides out of the blade's path. I ended up with a pistachio cement and tried using a hand mixer but it didn't seem to work. Still delicious; much better than the stuff with a lot of sugar or oil added.

Ivwebber

Has anyone tried rinsing the salt off of salted pistachios for this?

Shelli

This is one of my favorite nut butters ever! So unique and flavorful.

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