Homemade Pistachio Butter is a delectable nut butter made with a blend of unsalted shelled pistachios and macadamia nuts. This versatile nut butter is not readily available in grocery stores, so I customize it the way I like it with the addition of superfoods like chia seeds and healthy fats like walnut oil. The end result is a silky nut butter that has a gorgeous green hue and is cost-efficient!
Origin:
Who doesn’t love butter? Throughout history, butter has formed the basis of cooking, stretching from Europe to India. History suggests that churned butter is almost 4000 years old when our collective ancestors discovered the benefits of churning milk. Since then, it has been both a luxury and a necessity.
The ‘Tour de Beurre’, which is one of three towers comprising the Cathedral of Rouen in France, was constructed mostly from the tithes collected for using butter. For over three millennia, Hindus have been offering clarified butter (ghee) to Lord Krishna, who was supposedly fond of this churned milk.
That said, over the last 50 years, our love affair has become somewhat soporific. At its high point in the US, the average person consumed almost a stick and a half of butter weekly. Despite the onset of the Great Depression, rather than do without this delectable delight, margarine became the staple.
Butter vs. margarine:
Today, margarine is (generally) hydrogenated and processed plant-based oil, but its industrial-scale processing can also introduce trans-unsaturated fatty acids or trans fats. Trans fats are generally bad because they increase the risks of both heart diseases and sugar as well as have an unhealthy effect on cholesterol levels.
The never-ending controversy between butter and margarine led me to take a third path – nut butter. While peanut butter has been around for over a century, and the quintessential PBJ (Peanut Butter and Jelly) sandwich has been the staple of many Americans, it’s only in the last half-century that other nuts have been commercially made into butter, partially spurred by a more health-conscious consumer.
While I love the convenience of store-bought butter, I find myself reading (as I’m sure you do) the fine print on the nutrition labels. Typically, these butters have added sugar or artificial sweeteners, enhanced flavoring, and artificial preservatives to enhance shelf life. Which is why I’ve decided to make my own butter. I know exactly what I’m putting in them and how they are made. My Homemade Pistachio Butter does not harden and dry out after a few days of opening.
Today, I’m going to introduce you to the Pistachio Butter that can be customized in your home. Pistachio butter is not as prevalent as cashew, almond, or peanut butter. But they are a wonderful addition to your pantry, especially if you add superfoods such as chia seed and healthy oils such as walnut oil (as I’ve done).
What is homemade pistachio butter?
Pistachios are the seeds of the pistachio tree. They are green in color and have a sweet taste. Although they are popularly known as nuts, they are in fact the seeds of the tree that have been used for thousands of years. These pistachio kernels can vary in color from yellow to shades of green.
Homemade Pistachio Butter is made by blitzing roasted shelled pistachios in a blender or food processor at several intervals until the nuts reach the desired buttery consistency. You could make it smooth or creamy by pulsing for a few extra minutes or have it as crunchy nut butter by adding some crushed pistachios at the end of the grinding process.
If you’ve had pistachios before, you know that you can’t just stop at one or even one handful. The wonderfully warm nutty mouth feel that grips you as grind them in your mouth is something very different than an almond or a cashew.
I’ve always thought that the cashew was the king of the nuts (probably because it is used extensively in South Asian cuisine), but I’ve changed my mind. I honestly think that it’s a toss-up between the pistachio and the walnut.
Nutritional benefits of ingredients:
Pistachios:
A Cornell University study categorized pistachios as a superfood because they:
- Are high in protein, fiber, and antioxidants
- Have fewer calories and more protein than many other types of nuts
- Are a great source of essential amino acids, vitamin B6, and potassium
- Are high in fiber, which is good for your gut bacteria
- Have a low glycemic index.
Chia seeds:
Yet another superfood is the humble chia seed. Chia seeds come from the Salvia hispanica plant which is a member of the mint family. These seeds are native to Mexico and Guatemala and are small and round and can be white, black, or brown. Contrary to popular belief, chia seeds are related to but not the same as the chia plants that are used to form chia pets.
Chia seeds are superfoods because they:
- Are a good source of polyunsaturated fatty acid, omega 3
- One serving of dried chia seeds has 140 calories, 5 grams of protein, 12 grams of carbohydrate, and 9 grams of fat, of which 8 grams are heart-healthy fats
- That same serving also has about 10 grams of fiber, which can improve heart health, reduce cholesterol levels, and promote intestinal health
One interesting side note about Chia seeds is that they form a gel when immersed in water and this helps keep baked goods moist, which is why many bakers use them in their repertoire.
Walnut oil:
Now you may wonder why I chose an unusual oil such as walnut. Well, for one thing, it seemed thematically appropriate to me. First of all, walnut oils are pressed from whole walnuts. I prefer cold-pressed and unrefined walnut oil, as heating and industrial processing reduce the nutrients and can make the oil bitter.
So, what’s special about walnut oils?
- Walnuts have both omega-3 ALA and omega-6 LA, both of which promote healthy skin
- The presence of the Omega 3 ALA helps reduce inflammation
- The presence of ellagitannins (urolithins) may reduce cardiovascular diseases and cancers
- It lowers levels of triglycerides and total and LDL (bad) cholesterol
- It lowers blood pressure by improving blood vessel functions.
- It supports lowering blood sugar and hemoglobin A1c levels to help people suffering from Type 2 diabetes
You can use this butter pretty much anywhere. My family enjoys it when I use it as a filler in their cookies. I don’t recommend using it as a cooking base because heat can make the walnut oil bitter.
Frequently Asked Questions:
1.What are some of the uses for the Homemade Pistachio Butter?
You could use the nut butter sandwiched in cookies, drizzled on ice cream, pancakes, in pesto, on toast, and even in pasta.
2. What are some add-ons that taste good in pistachio butter?
Other ingredients that I have experimented with the pistachio butter are vanilla, cardamom (more than cinnamon), maple syrup, olive oil, and almond or coconut oil.
3. Can Homemade Pistachio Butter be used in baked goods?
Yes, absolutely and the possibilities are endless. Add a dollop to your favorite smoothies or hot chocolate for an instant elevation in taste.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered straight to your inbox. From my pen to your table, Bon Appetit!
Ingredients:
- Nuts: pistachio raw, unsalted, and shelled (in-shell pistachios are time-consuming to remove the shells), macadamia nuts roasted and salted (I did not add salt to the butter as the macadamias are salted)
- Sweetener: honey or even a natural sweetener like maple syrup (optional)
- Seeds: chia seeds for a healthy addition (optional)
- Oil: walnut, almond or coconut oil
How to make Pistachio Butter at home:
- Prepare the ingredients.
2. Roast the pistachios in the oven for 6 minutes at 350F on a baking sheet or tray. Open the oven door halfway and toss or shake the tray to ensure even roasting.
3. Remove the pistachios from the oven. When slightly warm, put the pistachios, add the macadamia nuts, and grind in a food processor or blender for 6-9 minutes.
4. Cool the nut mixture and food processor between intervals.
5. Continue grinding until the nut butter is creamy or reaches the desired consistency. Add the chia seeds, honey, and walnut oil and give it a final spin.
6. Serve the homemade pistachio butter on toast and enjoy it with hot coffee for breakfast.
- If you would like to have greener pistachio butter made at home, then remove the skins after roasting them. Use only pistachios and omit the addition of macadamia nuts.
- To obtain a runnier consistency, blend for a few extra minutes until you get the desired texture and consistency.
- Scrape down the sides of the processor between intervals and keep going. Add coarsely crushed or chopped pistachios at the end for a crunchy homemade pistachio butter.
Serving suggestions:
Homemade Pistachio Butter tastes great when served on toast. Dollops of pistachio butter sandwiched in cookies, salads, or pasta are an incredible addition with bursts of distinct flavor, greenish color, silky texture, and a gentle crunch.
Storage recommendations:
Refrigerate the Homemade Pistachio Butter for a month in an airtight glass jar or freeze for three months. Fresh unused pistachios can be refrigerated in a box for a year and frozen for three years.
Homemade Pistachio Butter
Equipment
- 1 food processor
Ingredients
- ½ cup pistachio raw and shelled
- 1 cup macadamia roasted and salted
- 1¼ tsp honey
- 1½ tsp chia seeds
- 2 tsp walnut oil
Instructions
- Prepare the ingredients.
- Roast the pistachios in the oven for 6 minutes at 350 F in a baking sheet or tray. Open the oven door halfway and toss or shake the tray to ensure even roasting.
- Remove the pistachios from the oven. When slightly warm, put the pistachios and add the macadamia nuts and grind in a food processor or blender for 6-9 minutes.
- Cool the nut mixture and food processor between intervals.
- Continue grinding until the nut butter is creamy or reaches the desired consistency. Add the chia seeds, honey, and walnut oil and give it a final spin.
- Serve the homemade pistachio butter on toast and enjoy it with hot coffee for breakfast.
Video
Notes
- I did not add salt to the butter since I used salted macadamia nuts with the pistachios. Please feel free to use a little salt if you're using only unsalted pistachios.
- Honey and any healthy oil are optional. I like the nut butter with a hint of natural sweetness and an even-dropping consistency. A runny consistency makes it easier for me to spread on toast and does not harden and become dry.
- Please omit the addition of honey if you do not wish to sweeten the pistachio butter.
Nutrition
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