By Akshara
June 9, 2026
This vibrant homemade pistachio butter is a decadent, gourmet alternative to routine nut spreads, offering an intense, clean flavour profile and a beautiful green hue. By lightly warm-toasting raw shelled pistachios to release their natural oils and processing them in a high-speed blender, the nuts transform from a coarse powder into an ultra-smooth, velvety paste. A tiny pinch of sea salt enhances the natural sweetness, creating a luxurious filling for viral stuffed chocolate bars, crispy kunafa pastries, cakes, or simple morning toast.
2 cups raw shelled pistachios (unsalted)  A pinch of flaky sea salt  1 tsp honey or maple syrup (optional)
Spread the raw shelled pistachios evenly across a baking tray and toast them in a preheated oven at 160°C for 5 to 6 minutes just until warm and fragrant, making sure they do not brown.
Transfer the warm pistachios directly into the bowl of a high-speed food processor or powerful blender, adding a tiny pinch of sea salt.
Process the nuts on medium speed for 2 to 3 minutes until they break down into a fine, dry meal, then stop to scrape down the sides of the bowl.
Continue blending for another 4 to 5 minutes, pausing occasionally to let the motor rest; watch as the pistachios release their natural oils and suddenly transform into a glossy, velvety smooth butter.