Homemade Pistachio Spread (Print Version)
# Ingredients:
→ Main Ingredient
01 -
2 cups of shelled pistachios (unsalted is better if you can get them)
→ Optional Ingredients
02 -
A pinch of salt, if you want it salty (great if the pistachios you have are plain)
03 -
Up to 1 tablespoon of any vegetable oil (only if it feels too dry while blending)
# Instructions:
01 -
Set the oven to 350°F / 180°C before you start, and spread the pistachios out flat on a tray.
02 -
Pop the pistachios into the oven for about 7 minutes. Jiggle the tray halfway so everything cooks evenly. Keep an eye (and nose) on them—they shouldn't get too dark or bitter. Once you smell that nutty aroma, they're good.
03 -
Take the tray out and leave the nuts to cool completely before blending.
04 -
Put the cooled pistachios into a food processor and blend them. The texture will change as you go—from chunks to a powder, then clumps, before finally forming a smooth buttery paste.
05 -
If the pistachios seem too crumbly and dry and aren't smoothing out, drizzle in a little oil to loosen it up.
06 -
Want it salted? Sprinkle in some salt and give it a quick blitz to mix. If not, scoop it right into a storage jar.
# Notes:
01 -
This creamy pistachio butter or paste only requires pistachios—simple as that!
02 -
If you have pistachios that are already without shells, use those to save time and effort.
03 -
For baking, stick with unsalted pistachios so you’ve got control over the flavor. For spreading or dipping, salted might be more enjoyable.
04 -
Many pistachios are roasted when you buy them. If you're using pre-roasted ones, don’t let them toast too long—take them out once they smell fragrant.