What is pistachio butter used for?

Pistachio butter is incredibly versatile and can be used in a wide range of sweet, savory, and snack-based recipes. It's commonly spread on toast, bagels, and crackers as a nutritious alternative to peanut or almond butter. It adds richness to baked goods, such as cookies, muffins, and brownies. In savory cooking, pistachio butter enhances sauces, makes an excellent base for pesto, and complements meats like grilled chicken or lamb. It’s also used in smoothies, salad dressings, or simply eaten by the spoonful for its creamy texture and nutty flavor.

What does pistachio cream taste like?

Pistachio cream has a rich, luxurious flavor with a naturally sweet, buttery, and nutty profile. Its taste is smoother and less intense than roasted peanut butter, offering a mellow sweetness that works well in both desserts and savory applications. Depending on how it's prepared—plain, sweetened, or spiced—it can take on different taste notes from earthy and creamy to sweet and indulgent. Flavor profile of pistachio cream: Nutty & Buttery – Dominant pistachio essence with a velvety finish Mildly Sweet – Especially when paired with honey or sugar Creamy Texture – Like a whipped nut spread

What is pistachio spread?

Pistachio spread is a sweetened version of pistachio butter, often containing added sugar, milk, or white chocolate. It’s similar in texture to Nutella but made from pistachios. Popular in Italian cuisine, pistachio spread is used as a filling in croissants, crepes, cakes, and macarons. It also doubles as a topping for ice cream, yogurt, or toast.

Where is Pisti pistachio spread made?

Pisti pistachio spread is made in Bronte, Sicily, Italy, an area globally recognized for producing the finest pistachios. Bronte pistachios are prized for their intense aroma, vibrant green color, and naturally sweet flavor, making them the perfect base for luxurious spreads. The town has a centuries-old tradition of pistachio harvesting, and Pisti’s products proudly carry the flavor legacy of this region.

Pistachio Butter Recipes: 5+ Best Sweet Savory Ideas

Description

Pistachio butter might not be as common as peanut or almond butter, but it’s easily my favorite. Its vibrant green color and distinct nutty flavor set it apart from the rest. The best part? Making it at home is incredibly simple—just pistachios and a good food processor or high-speed blender are all you need.

To help you get the smoothest, most flavorful pistachio butter possible, I tested over half a dozen batches. I played with different techniques—from blanching to roasting—and used various types of pistachios and appliances. The result? A foolproof method for making ultra-creamy, naturally green pistachio butter right in your kitchen.

Ingredients

Scale

2 cups / 250 g shelled pistachios

1 teaspoon toasted pistachio oil or other neutral-flavored oil, optional

fine sea salt, optional (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 325°F (160°C). Spread shelled or slivered pistachios in a single, even layer on a baking sheet. Toast them for 5 to 10 minutes, just until they become fragrant—avoid browning. Slivered pistachios will toast faster, while whole or blanched ones may need a few extra minutes. Take the pistachios out of the oven and let them cool for a few minutes.

While still slightly warm, transfer them to a food processor or high-speed blender. Blend until they break down into a fine powder, using a tamper if necessary to keep the mixture moving. Continue processing for 5 to 10 minutes, stopping occasionally to scrape down the sides, until the pistachios transform into a smooth, creamy butter.

You can add a teaspoon of pistachio oil to help achieve a silkier texture.

Once your pistachio butter reaches the desired consistency, mix in a pinch of salt if you like, and pulse briefly to combine. Pour the pistachio butter into a clean, airtight jar or container to keep it fresh.

While refrigeration isn’t strictly necessary, it’s recommended to keep the butter fresh longer—about a month in the fridge, or even longer if frozen.

Notes

You can easily scale this recipe up or down based on the capacity of your food processor or blender. I found that a 1-cup batch worked well in the smaller bowl of my food processor, but in the blender, 2 cups was just barely enough to blend smoothly. For best results, 3 cups seems to be the ideal amount in most standard blenders.

Cook Time: 10minutes