Ingredients:

  • 2 cups (250 g) Raw, Shelled Pistachios
  • ½ teaspoon (2.5 ml) Fine Sea Salt
  • 1 tablespoon (15 ml) Maple Syrup or Honey (Optional)
  • 1–2 tablespoons (15–30 ml) Neutral Oil (Optional, if mixture stalls)

Instructions:

  1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper. Spread the shelled pistachios in a single layer on the prepared sheet.
  2. Toast the nuts for 8–10 minutes until wonderfully fragrant. Remove from the oven and allow the pistachios to cool completely (about 10–15 minutes) to prevent oil separation.
  3. Place the cooled pistachios and salt into the bowl of a high-powered food processor or high-speed blender. Process continuously, scraping down the sides as necessary.
  4. Observe the first stages (0–7 Minutes): The nuts will first break down into a coarse powder, then clump together to form a dry ball. Stop and scrape down well before continuing.
  5. Continue processing (8–12 Minutes): The nut ball will start to break down into a thick, gritty paste as the natural oils begin to release.
  6. Continue processing (13–18 Minutes): The paste will become noticeably smoother, reaching a liquid, pourable consistency. If the machine is struggling, add the optional neutral oil 1 tablespoon at a time until smooth.
  7. Once smooth, add the maple syrup or honey (if using). Process for a final 30 seconds to fully incorporate the sweetener. Taste and adjust salt or sweetener if needed.
  8. Pour the finished Pistachio Butter into an airtight jar. Allow the butter to cool completely to room temperature before sealing and storing.