Homemade Pistachio Butter

Use this colorful spread in place of peanut butter for snacks, entrees, or paired with indulgent dark chocolate.

Rich, vibrant, and delightfully creamy, homemade pistachio butter is not only an excellent treat to enjoy at home, but also easy to make. While storebought nut butters use added palm oils, refined sugars, or artificial preservatives, this minimalist recipe uses just two simple ingredients: fresh pistachios and coconut oil. By roasting the pistachios first, you draw out their aromatic oils while deepening their warm, savory taste. The small addition of coconut oil lends a velvety texture that helps transform the blended nuts into a perfectly smooth, pourable spread without overwhelming the signature pistachio flavor.

More than just a stunning spread with a melt-in-your-mouth feel; pistachio butter is a nutritional powerhouse that fits seamlessly into a Paleo lifestyle. Loaded with healthy monounsaturated fats, plant-based protein, dietary fiber, and essential minerals like potassium and vitamin B₆, it offers a clean, long-lasting energy boost without triggering blood sugar spikes. It is naturally free of grains, dairy, legumes, and refined sugars, making it a great option for clean eating.

Whether you slather it over dark chocolate, spread on top of sweet potato “toast,” drizzle over sliced apples and bananas, or use it to elevate savory dishes, this pistachio butter delivers an effortless touch of gourmet luxury to your daily routine. Best of all, bringing it together requires only a sheet pan, a food processor, and less than 15 minutes of hands-on time.

Makes about 1 cup.

TIP: This recipe can be used for any Paleo nut butter or seed butter of your choice! Swap the pistachios for sunflower seeds, almonds, pine nuts, and more for a homemade, peanut-free spread.

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Homemade Pistachio Butter

Recipe by: Jess Case
Serves: 8
Serving Size: 2 Tbsp.
Meal: Anytime

Serves: 8
Serving Size: 2 Tbsp.
Cook Time: 6 minutes
Total Time: 20 minutes

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Ingredients

2¹⁄₂ cups raw unsalted pistachios, shelled
1 Tbsp. coconut oil, softened

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Directions

Preheat oven to 350°F. Arrange pistachios in a single layer on a rimmed baking sheet.
Roast 6-8 minutes, until lightly golden. Let cool 5-10 minutes, until safe to touch.
Transfer pistachios to a high-powered food processor. Process on high 3-5 minutes, stopping occasionally to scrape down the sides.
Once the pistachios begin to release their natural oils and turn paste-like, add coconut oil. Continue blending another 2-3 minutes until smooth and pourable.
Transfer pistachio butter to an airtight glass jar. Store at room temperature for up to 2 weeks or in the refrigerator for up to a month.