Ingredients:

  • 2 cups Raw, Shelled Pistachios (unsalted)
  • ½ tsp Fine Sea Salt
  • 1 tbsp Maple Syrup or Honey (optional)
  • 1 tbsp Neutral Oil (Refined Coconut or Avocado, optional)
  • ½ tsp Vanilla Extract (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a small baking sheet with parchment paper.
  2. Spread the pistachios in a single layer. Roast for 8 to 10 minutes until fragrant but not browned. This intensifies flavour and releases oils.
  3. Remove the pistachios and allow them to cool on the tray for 5 to 10 minutes. They should be warm, but not hot, for optimal processing.
  4. Transfer the warm pistachios and salt to a high-powered food processor. Process continuously for 1 minute until the nuts are broken down into a fine, bright green meal. Scrape down the sides.
  5. Continue blending for another 2–3 minutes (the Crumble Stage). The meal will clump together and form a sticky paste or coarse ball. Stop and scrape down the bowl thoroughly.
  6. Continue blending (the Paste Stage). The mixture will look like a thick, grainy paste. If the motor feels hot, turn it off and let it rest for 2 minutes before continuing.
  7. Achieve Silkiness: Continue blending until the mixture suddenly releases its natural oils (usually 8–10 minutes total processing time). It will transform into a smooth, shiny, liquid butter.
  8. Flavouring: Once smooth, add the maple syrup (or honey) and vanilla extract (if using).
  9. If the butter seems too stiff or thick, slowly drizzle in the optional neutral oil while the processor is running until the desired pourable consistency is reached.
  10. Final Blend and Storage: Process for a final 30 seconds to incorporate flavourings. Transfer the finished pistachio butter into a clean, airtight, sterilised jar. It will thicken considerably as it cools.