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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

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 16g | Calories: 86kcal