Easy Pistachio Butter at Home
A creamy pistachio butter recipe to make at home, with a natural cardamom flavour. Use this pistachio butter as it is or as a snack with fresh fruits, in oatmeals or ice-creams.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Snack
Cuisine: ketogenic, Vegan
Keyword: pistachio butter
Servings: 2
Calories: 86kcal
Author: The Awesome Green
- 3 cups raw pistachio kernels shelled, unsalted
- 1/2 tsp 1/2 tsp salt
- *Optional: the seeds from 4 cardamom pods or 1/4 tsp cardamom powder
Preheat the oven to 165C/329F and line a baking sheet with parchment paper.
Place the pistachio kernels on the baking sheet and roast for 10 minutes. Remove from the oven and let cool completely on the sheet.
Transfer to a S-blade food processor (or a high speed blender) and process with pauses to avoid the engine overheating. Stop and scrape the sides if necessary.
Depending on your processor, it will take anything between 5 to 15 minutes to get a smooth, creamy pistachio butter. The longer you process it, the smoother the consistency.
After you got the desired consistency, add salt and cardamom and process for a few seconds to incorporate.
Transfer into an airtight glass container and keep in the refrigerator until ready to use.It keeps for 1 month if stored in the refrigerator.
Serving: 16g | Calories: 86kcal