Ingredients
Scale
- 2 cups shelled (roasted unsalted) pistachios
- 1–2 teaspoons honey or maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Preheat the oven to 350°F (175°C) if using raw pistachios.
- Spread the shelled pistachios on a baking sheet and roast for 8–10 minutes until fragrant. Allow them to cool slightly.
- Add the cooled pistachios to a food processor or high-speed blender and process for 1–2 minutes until they form crumbs.
- Continue blending for another 5–7 minutes until smooth and creamy, scraping down the sides as needed.
- If desired, add honey (or maple syrup), vanilla extract, and sea salt; blend until combined.
- Transfer the pistachio butter into an airtight jar and store in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Spread
- Method: Blending
- Cuisine: Nut Butter
Nutrition
- Serving Size: 1 serving
- Calories: 94
- Sugar: 0.3g
- Sodium: 1mg
- Fat: 8g
- Saturated Fat: 0.9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg