Ingredients:

  • 2 cups raw or roasted unsalted pistachios (240g)
  • 1/4 teaspoon fine grain sea salt (or to taste)
  • 1 to 2 tablespoons maple syrup or agave nectar (optional)
  • 1 to 2 tablespoons neutral oil like grapeseed (optional, only if needed for texture)

Instructions:

  1. Preheat oven to 350°F (175°C). Spread the pistachios in a single layer on a baking sheet.
  2. Roast the nuts for 12–15 minutes until fragrant and slightly deepened in colour, but not burnt. Allow them to cool for about 5 minutes so they are warm, but not piping hot.
  3. Place the warm pistachios into a high-powered food processor. Pulse repeatedly until the nuts break down into a coarse, sandy meal. Scrape down the sides.
  4. Process continuously. The mixture will progress from coarse meal to a clumpy paste, and then to a thick dough ball. Scrape the sides every 1–2 minutes.
  5. Continue processing for an additional 5–8 minutes until the dough ball breaks down, releasing its natural oils, transforming into a thick, smooth, and glossy paste.
  6. Stop the processor. Add the salt and any optional sweetener. Pulse briefly to combine thoroughly.
  7. If the Pistachio Butter is too thick after 10 minutes of processing, drizzle in 1 tablespoon of neutral oil while the machine runs until the desired silky consistency is achieved. Chef's Note: Many high-powered machines will not require added oil.
  8. Transfer the finished butter to a clean, airtight glass jar. It will thicken slightly more as it cools to room temperature.