Homemade Pistachio Paste (Easy Pistachio Butter Recipe) | 1-Ingredient
Easy homemade pistachio paste made with just one ingredient. This creamy pistachio butter is perfect for desserts, coffee, baking, and more.
Servings: 1.5 cups
Calories: 2248kcal
Equipment
Instructions
- Preheat the oven to 350°F (180°C).
- Optional roasting: Spread the pistachios on a baking sheet and roast for 7–8 minutes, just until fragrant. Let cool completely.
- Remove skins (optional but recommended): Transfer warm pistachios to a clean kitchen towel, rub gently to loosen and remove as much skin as possible. Read notes.
- Blend: Place the pistachios in a powerful food processor or high-speed blender. Blend until smooth and creamy, stopping to scrape down the sides as needed.
- The mixture will go from crumbs → thick paste → smooth butter.
- This can take 5–15 minutes, depending on your machine. Be patient.
- Store: Transfer the pistachio paste to an airtight jar. Refrigerate until ready to use
Video
Notes
- Minimum quantity matters: Use at least 300–400 g pistachios. Smaller amounts often won’t release enough oil to turn into a smooth paste.
- Roasted vs raw pistachios: Roasting adds deeper, nuttier flavor but slightly darkens the color. For the brightest green paste, skip roasting or blanch and peel the pistachios.
- Oil: Pistachios contain enough fat on their own. If needed, add 1–2 tablespoons neutral oil only after the paste has formed to improve smoothness.
- Storage:
- Refrigerator: Airtight container for 2–3 weeks (stir before use if oils separate).
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge and stir well.
Nutrition
Calories: 2248kcal | Carbohydrates: 110g | Protein: 81g | Fat: 182g | Saturated Fat: 22g | Polyunsaturated Fat: 55g | Monounsaturated Fat: 95g | Sodium: 4mg | Potassium: 4100mg | Fiber: 41g | Sugar: 31g | Vitamin A: 1660IU | Vitamin C: 22mg | Calcium: 420mg | Iron: 16mg