Homemade Pistachio (or any other Nut) Butter

Pistachio is having a moment and I am SO happy for it. It’s one of the most delicious nuts out there- sweet, nutty, easy on the eye, yet illusive to the pantry beyond a snackable handful.

No more! Welcome to the impressively quick, deliciously joyful world of making your own nut butter. Walnut butter, almond butter, cashew butter, sesame seed butter (tahini!), hazelnut butter and most brilliant of all pistachio butter are at literal arms length. And not only that, soon peanut butter and grape jelly sandwiches might pivot to cashew butter and orange marmalade affairs or pistachio butter and strawberry jam sammie’s. A Dubai chocolate french toast situation? No one’s mad at that. 

Homemade Pistachio (or any other Nut) Butter

Makes about 1 ¾ cups

2 ¼ cups pistachios (one 12 oz bag shelled, lightly salted)

⅓ cup vegetable oil

Warm and lightly toast the pistachios in a pan, in the oven at 300F or in a microwave safe bowl for 60 seconds.

While still warm, puree the nuts in a small food processor into a thick, dry, slightly lumpy paste. Stream the vegetable oil in little by little to help the paste thin out into a nut butter. Salt to taste, as needed. If your pistachio butter is more brown than green, drop a little green coloring to your visual taste. Heck, blend in a little confectioner’s sugar if you want to give it a little sweet edge.