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This creamy pistachio butter (also known as pistachio cream) is an easy Italian-inspired condiment. Pistachios are ground up, mixed with a sugar syrup and made into a delicious, easy-to-make spread. Smother this on toast or tie a ribbon around it for the cutest edible gift.
This recipe came about when I made my Italian pistachio cake with this roasted plum frosting and was blown away by how delicious the pistachio butter was. I knew I had to make it myself!
Ingredients You’ll Need for Pistachio Butter
- Shelled pistachios. Do yourself a favor and buy shelled pistachios. It makes it much easier!
- Remove the pistachio skins.
- Sugar and water. We’re making a bit of a syrup so we’ll need these two.
- Coconut oil. This is going to give it a nice glossy texture.
For the rest of the ingredients, please see the recipe index card below!
How to Make Pistachio Butter
- Add the pistachios to a food processor or high-powered blender. And pulse.
- In a saucepan, heat up the sugar and water. Cook it until it reaches 200F.
- Pour the sugar syrup into the blender and pulse until the pistachio butter reaches a smooth consistency.
- Add in a pinch of salt and give it a taste.
- Transfer to an airtight container.
Recipe Tip
- Remove the pistachio skins. I like to rub them dry between two clean kitchen towels. Another way is to boil the pistachios and then rub them skins off.
- How to gift this. I think food (like my homemade sugar cubes, maraschino cherries and homemade sprinkles) make amazing thoughtful hostess or housewarming presents. Transfer this to a cute mason jar, add a bow and a cute note and there you have cute edible gift.
More Italian Recipes
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To a high-powered blender or food processor, add the pistachios. Pulse until roughly ground. Transfer to a small bowl. In a small saucepan, combine the sugar and water.
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Cook over high heat until it reaches 220 degrees and is bubbling. Pour over the pistachios and mix immediately with a silicon spatula. This is hot sugar so do not try and get the pistachios off the spatula (I did this and burned my finger).
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Transfer the pistachio/sugar mixture to the blender and pulse until finely ground. While the machine is running, pour in the oil and salt. Blend until it resembles a soft nut butter, about 2 minutes.
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Give it a taste and add more salt if you like. Serve on anything: toast, fruit, carbs…whatever you like. This is best stored in the fridge. Just a heads up, when this nut-butter is cold, it’ll be super firm (because of the coconut oil), simply bring it to room temperature and it’ll be easily spreadable.
Calories: 338kcal | Carbohydrates: 21g | Protein: 6g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 1mg | Potassium: 315mg | Fiber: 3g | Sugar: 15g | Vitamin A: 128IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
