Ingredients:

  • 10 oz (285 g) Shelled Raw Pistachios
  • ¼ tsp (1.25 g) Fine Sea Salt
  • 1 tbsp (15 g) Powdered Sugar (Optional)
  • 1–2 tbsp (15–30 ml) Neutral Oil (Grapeseed or Refined Coconut, Optional)
  • ½ tsp (2.5 ml) Pure Vanilla Extract (Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Spread the raw pistachios in a single layer on the prepared sheet. Roast for 8–10 minutes until fragrant and lightly golden. Check frequently to prevent burning.
  3. Remove the pistachios from the oven and transfer them immediately to a cool surface or large bowl. Allow them to cool completely—at least 15 to 20 minutes—before blending. Blending warm nuts causes separation.
  4. Add the completely cooled pistachios and the sea salt to the bowl of a high-powered food processor. Pulse a few times to break down the large pieces.
  5. Process continuously for 1–2 minutes until the nuts resemble coarse flour. Stop and scrape down the sides thoroughly.
  6. Continue processing. After 2–3 more minutes, the mixture will clump together and form a thick, stiff paste. Scrape down the sides again.
  7. Process continuously for another 5–8 minutes. The friction will cause the nut oils to release, transforming the paste into a liquid and shiny butter. Stop the machine every 60 seconds to prevent overheating.
  8. Once the butter is runny and smooth (like thick honey), add the optional powdered sugar and vanilla extract, if using. Blend briefly to incorporate.
  9. If the mixture is still stiff after 10 minutes of total blending, add neutral oil one tablespoon at a time until the mixture flows freely and is completely homogenous. Blend for a final minute.
  10. Transfer the finished Pistachio Butter immediately to a clean, airtight jar. It will thicken considerably once it cools down to room temperature.