How to Make Pistachio Butter (Easy & Hard Way)

Two jars with pistachio butter made with peeled and unpeeled nuts.

5 from 2 votes

How to Make Pistachio Butter (Easy & Hard Way)

This is your ultimate guide for how to make pistachio butter — the kind used in the recipe for Dubai chocolate and many sweet pistachio butter desserts such as these chocolate pistachio cookies with flavor boost. Whether you go for the easy one-step method or the more labor-intensive approach, you’ll get perfect results every time! And if you’ve ever struggled with grainy texture, dull color, or bland flavor, don’t worry—we’re fixing all that today!

Prep Time20

Total Time20

Course: Dessert, Snack

Cuisine: Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 80kcal

Author: Makos

Equipment

1 food processor

Ingredients

2 ½ cups Pistachio nuts unsalted, roasted and shelled - see note#1
1 tablespoon neutral vegetable oil see note#2
pinch salt optional

US Customary - Metric

Instructions

Easy Way

Transfer the pistachio nuts to a food processor and blend for 15-20 minutes or until smooth and creamy.
Scrape the bowl once or twice after it becomes creamy. Taste and add a pinch of salt if needed.

Hard Way (without skins)

Soak the pistachios in boiling water for 1-2 minutes to soften the skins.
Rinse well, drain and transfer to a clean kitchen towel. Rub them well to loosen the skins, then peel them off with your fingers.
For 300 grams nuts, one person will need approximately 1 hour to peel off the skins.
Transfer to a baking sheet and bake at 300°F or 150°C for 15-20 minutes or until they start to smell nutty. Let them cool in the oven (to further reduce any moisture left).
Transfer them to a food processor and blend them into butter. Scrape the bowl once or twice after it becomes creamy. Taste and add a pinch of salt if needed.
Please refer to the troubleshooting guide above if you run into any problems.

Video

Notes

Note #1: If you choose unshelled pistachios you'll need approximately double the quantity in weight. If you choose raw pistachios, you'll need to roast them in the oven to get rid of the extra moisture and develop their flavor. If you're peeling the skins, I suggest using raw pistachios (since you'll bake them later to dry).

How to roast raw pistachios:

Preheat your oven to 300°F or 150°C (I prefer a low temperature to protect their delicate flavor).
Spread raw pistachios in a single layer on a baking sheet and roast for 15-20 minutes or until they start to smell nutty. Stir once halfway through.
Cool completely before eating, storing or using in recipes.

Note #2: For less strong food processors. A neutral tasting vegetable oil such as avocado, corn oil or sunflower oil is ideal.

Note #3: If peeling the skins, use a dark colored towel (such as black or brown) to rub the nuts because it will stain and it will be difficult to clean.

Note #4: This study suggests that pistachio butter made from whole pistachios (with skins) could be healthier than butter made from peeled seeds, because the skins are richer in antioxidants.

Serving size: 1 Tablespoon

More pistachio butter recipes:

Nutrition