Homemade pistachio butter with toasted nuts is delicious! Make creamy pistachio butter for toast or gifts. Nut butter from 16 ounces (1 pound) of pistachios fills a 16-ounce jar (2 cups).
– 2 to 3 ½ cups (9 to 16 ounces) raw shelled pistachios – Pinch or more of salt, to taste
Warm the oven up to 350 degrees Fahrenheit. Spread the pistachios out on a baking sheet with a lip around the edge. Toast them for about 7 to 9 minutes, stirring them once in the middle.
Ten minutes should be enough time for the pistachios to cool down so that they are warm but not hot. Put the pistachios in a food processor. Add some salt.
Blend until smooth and creamy, scraping down the sides as needed. The pistachios will go from flour-like clumps to a ball against the food processor, then creamy and glossy.
Stop and let the mixture cool for a few minutes if it gets hot or your machine gets tired. Mix in another pinch of salt to taste.
After cooling to room temperature, pour the pistachio butter into a mason jar and seal. This nut butter lasts a week at room temperature or a month in the fridge.