Pistachio Butter Recipes

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THE ONLY BASIC PISTACHIO BUTTER RECIPE YOU'LL EVER NEED



The Only Basic Pistachio Butter Recipe You'll Ever Need image

Homemade pistachio butter is one of the healthiest types of nut butters you can make. Pistachios are pricier than other nuts, but their powerful nutrition and delicate flavor make them worth the investment. Low in calories and fat, and rich in protein, pistachios boast some of the best bang-for-your-buck nutrition you can get from a nut. Memorize our basic pistachio butter recipe, then spice it up with any combination of ingredients-try ground cinnamon, vanilla bean paste, ground cardamom, grated orange zest, or even melted dark chocolate. Spread this luscious nut butter over toast, swirl it into homemade oatmeal, or mix it into cookie batter (swap peanut butter for pistachio butter in this thumbprint cookie recipe). For best results, use a high-powered blender such as a Vitamix or a Ninja. (You can also use a food processor, but the nuts will take longer to break down.) Looking for more homemade nut butter recipes? Try this easy peanut butter recipe or our basic almond butter recipe.

Provided by Elizabeth Laseter

Time 5m

Yield Makes about 2 cups (serving size: about 2 tbsp.)

Number Of Ingredients 3

16 ounces dry-roasted unsalted pistachios (1lb. or 3 ½ cups)
1 teaspoon kosher salt
1 tablespoon honey (optional)

Steps:

  • Place pistachios, salt, and honey (if using) into a blender. Starting on lowest speed, blend mixture until crumbly, about 30 seconds to 1 minute. Increase speed and blend about 3 to 4 minutes until smooth and creamy, scraping down sides with a rubber spatula as needed.
  • Use the rubber spatula to scoop pistachio butter into an airtight container. Keep refrigerated.

Nutrition Facts : Calories 160, Carbohydrate 8.0 g, Fat 13.0 g, Fiber 3.0 g, Protein 6.0 g, SaturatedFat 1.5 g, Sodium 120 mg, Sugar 2.0 g

PISTACHIO BUTTER



Pistachio Butter image

It's easy to make your own pistachio butter at home. All you need are two simple ingredients and a food processor.

Provided by Kristina Vanni

Categories     Snack     Lunch     Ingredient     Condiment

Time 10m

Number Of Ingredients 2

3 cups pistachios (shelled, roasted, and unsalted)
1/2 teaspoon salt

Steps:

  • Gather the ingredients. If your pistachios are not shelled, shell them before beginning.
  • Place the shelled pistachios and salt in the bowl of a food processor . Close the lid and process.
  • In the first minute or so, the pistachios will begin to grind into a fine powder.
  • As the food processor continues to run, the powder will begin to thicken slightly. For a few minutes, the ground nuts will remain powdery, but don't be concerned. As the mixture continues to process, the fats in the pistachio nuts will release.
  • Eventually, the powdery consistency will transform into the thick "buttery" consistency we associate with nut butter. If you prefer a slightly thinner nut butter, you can drizzle in a very small amount of neutral-flavored oil like vegetable oil or canola oil into the food processor as it runs.
  • Once the pistachio butter has achieved the desired consistency, spoon into an airtight container. Store in the refrigerator.
  • Enjoy.

Nutrition Facts : Calories 262 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 5 g, Protein 10 g, SaturatedFat 3 g, Sodium 330 mg, Sugar 4 g, Fat 21 g, UnsaturatedFat 0 g

PISTACHIO BUTTER COOKIES



Pistachio Butter Cookies image

Categories     Cookies     Bake     Pistachio     Butter

Yield makes about 24 small cookies

Number Of Ingredients 8

3/4 cup shelled, roasted, and salted pistachios
1 to 2 tablespoons vegetable oil
4 tablespoons unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 egg yolk, at room temperature
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda

Steps:

  • Pour 1/2 cup of the pistachios into a food processor and process until finely ground. With the motor running, start pouring in 1 tablespoon of the vegetable oil in a thin stream through the food processor's opening, stopping when the ground pistachios turn into a paste, and adding more oil if needed. Scrape the pistachio butter into a bowl.
  • Coarsely chop the remaining 1/4 cup of pistachios.
  • With an electric stand mixer fitted with the paddle attachment or a hand mixer, beat the butter and brown sugar on medium speed until incorporated. Beat on high spread until very smooth, 1 to 2 minutes. On medium speed, beat in the egg yolk and vanilla until well blended, scraping down the sides of the bowl if necessary. Beat in the pistachio butter until thoroughly blended.
  • In a medium mixing bowl, whisk together the flour and baking soda. With the electric mixer on low speed, slowly add the dry ingredients to the pistachio butter mixture until there are no patches of flour. Add the chopped pistachios and mix until thoroughly combined.
  • Divide the dough in two. Transfer half the cookie dough to a large sheet of plastic wrap on your work surface and form it into a 7-inch log, using the plastic wrap to help roll and shape it. Wrap it in plastic wrap, twist the ends, and refrigerate for 30 minutes, or until firm. Repeat with the other half of the dough.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper, and position a rack in the middle of the oven.
  • When the logs are firm, set them back on your work surface, and use a sharp knife to cut the dough into 1/2-inch pieces. (You should have about two dozen.) Set as many of the cookies as you intend to bake about 2 inches apart on the prepared baking sheet.
  • Bake for 12 to 15 minutes, rotating the baking sheet front to back halfway through cooking, until they are lightly golden and the edges have started to darken.
  • Remove from the oven and let the cookies cool for a few minutes on the baking sheet, then transfer to a rack to finish cooling.
  • Put the remaining cookies on a second baking sheet and transfer it to the freezer.
  • Freeze the cookies for at least an hour, until they are hard. Remove the baking sheet from the freezer and put the cookies in a freezer-safe heavy-duty resealable plastic bag, rolling out the excess air before you seal it. Return to the freezer and store for up to 3 months. Bake the frozen cookies for 15 to 20 minutes, until lightly golden.

ROASTED PISTACHIO BUTTER



Roasted Pistachio Butter image

Pistachios contain less fat than other nuts, but they are still packed with protein and flavor, making them a fantastic choice for nut butter. Some brands contain sugar or hydrogenated oil, but you can make your own with just nuts - and maybe 1/4 cup pumpkin or sunflower seeds. For deeper flavor, roast the raw pistachios before blending. The seeds add a satisfying crunch and a more intense nut flavor, while a pinch of ground cardamom takes pistachio butter in a new direction. Swirl the finished product into your breakfast oatmeal or smoothie.

Provided by Kay Chun

Categories     dips and spreads

Time 25m

Yield 1 3/4 cups

Number Of Ingredients 2

1 pound shelled raw pistachios (about 3 cups)
Kosher salt (optional)

Steps:

  • Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 15 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.
  • Place nuts in a food processor along with seeds, if using, and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Pistachio butter will keep in an airtight container in the refrigerator for at least 3 weeks.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 0 milligrams, Sugar 4 grams

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