2-Ingredient Pistachio Butter
If you’ve ever drooled over store-bought pistachio butter but paused at the price tag or the added sugars, you’re going to love this. This homemade 2-ingredient pistachio butter is easy, clean, and seriously delicious. All you need is a high-speed blender or mini food processor. In less than 10 minutes, you’ll have the creamiest, nuttiest pistachio spread.
This homemade pistachio butter is smooth, naturally sweet, and full of heart-healthy fats. This small batch recipe is the green upgrade to almond butter or peanut butter that you didn’t know you needed.
Using it for my Keto Pistachio Donuts? Perfect. Planning ahead for pancakes, muffins, overnight oats, or even ice cream? This is your go-to.
It tastes like pistachio paste. Spreads like pistachio cream. Has the velvety texture of a gourmet nut butter without any of the preservatives, stabilizers, or mystery ingredients.
Hot tip: Pistachio butter is everywhere right now – from sold-out jars at Trader Joe’s to TikTok-famous toast, pastries, and creamy lattes. This homemade version nails the velvety texture and bold nutty flavor of your favorite pistachio spread, without the price tag or added sugars. Make your own pistachio butter once and you’ll never go back to store-bought.
Why You’ll Love This Recipe
- Just 2 ingredients: roasted pistachios + a touch of oil
- Naturally dairy-free, gluten-free, and keto-friendly
- Creamy texture with an incredible nutty flavor
- A great addition to baked goods, toast, smoothies, and more
- Customizable – sweeten it, spice it, or keep it pure
Ingredients You’ll Need
- roasted, shelled unsalted pistachios – Raw or roasted, both work, but roasted brings out a deeper flavor. Use green pistachios or skinless pistachios for a smoother texture and vibrant green color.
- avocado oil or light olive oil – Helps release the natural oils from the pistachios and creates that signature silky finish. You can also use coconut oil for a subtle tropical note.
- sea salt (optional) – Enhances flavor without overpowering it.
Instructions
- Add pistachios to a food processor or high-speed blender.
- Blend on medium speed until crumbly, then scrape down the sides using a rubber spatula.
- Keep blending, pausing to scrape as needed. The mixture will turn pasty before smoothing out.
- Stream in oil 1 tsp at a time, blending until the texture is silky and spreadable.
- Add a pinch of salt, taste, and adjust.
Flavor Variations (Optional Add-Ins)
If you’re feeling a little extra, stir in:
- A dash of vanilla extract or rose water
- A drizzle of liquid sweetener like sugar free maple syrup
- Melted white chocolate (for a dessert-style pistachio cream)
- A sprinkle of cardamom or milk powder for pastry vibes
How to Use Pistachio Butter
This is not your everyday toast spread. Though it does wonders on morning toast. Here are more ways to use it:
- In keto pistachio donuts with coconut flour or pistachio donuts with almond flour (my newest obsession!)
- As filling for pistachio croissants or pastry cream
- Swirled into yogurt, smoothies, or overnight oats
- As a topping for pancakes, waffles, or ice cream
- Drizzled over pistachio cake, low carb muffins, or straight from the spoon
Why Choose Pistachio Butter Over Peanut Butter?
Pistachio butter is naturally lower in carbs than many peanut butters (especially store-bought ones with added sugars). It’s also richer in antioxidants, has a more delicate, slightly sweet flavor, and delivers a luxurious creamy texture that feels more indulgent, no stirring required.
How to Store It
Once blended to your preferred consistency, transfer to a glass jar or airtight container. Store:
- Room temperature: up to 1 week
- Refrigerated: up to 1 month (natural oils may separate, just give it a good stir!)
Expert Tips
- Start with roasted pistachios for a more intense flavor or roast your own at 350°F for 5–7 mins on a baking sheet.
- For the greenest pistachio butter, use skinless pistachios and skip the added sweeteners.
- Be patient: blending may take about 8–10 minutes, depending on your machine.
- Want a crunchy pistachio butter? Blend until just before smooth, then stir in a handful of crushed pistachios at the end.
- Avoid overheating your food processor. Give it a break halfway through if needed.
Other Keto Pistachio Recipes
Keto Recipes with Pistachio Butter
This recipe is just the start! Keep an eye out for:
- Keto Pistachio Donuts with Coconut Flour
- Keto Pistachio Donuts with Almond Flour
- Pistachio Pancakes
- Pistachio Muffins
…and more keto-friendly pistachio recipes that use this gorgeous green butter as their base.
2 Ingredients Pistachio Butter
Equipment
- 1 Spatula
Ingredients
- 1 cup (123 g) pistachios roasted and shelled, unsalted
- 2 teaspoons Olive Oil light or avocado oil
Optional
- 1 pinch salt enhances flavor
Watch the Video Instructions
Instructions
- Add pistachios to a food processor or high-speed blender.1 cup pistachios
- Blend on medium speed until crumbly, then scrape down the sides using a rubber spatula. Keep blending, pausing to scrape as needed. The mixture will turn pasty before smoothing out.
- Stream in oil 1 tsp at a time, blending until the texture is silky and spreadable. Add a pinch of salt, taste, and adjust.2 teaspoons Olive Oil, 1 pinch salt
Notes
- For a creamier texture, use freshly roasted warm pistachios.
- Want a flavor twist? Add a few drops of rose water or vanilla extract for a Middle Eastern flair.
- Try it in recipes like my Keto Pistachio Donuts, swirl it into yogurt or oatmeal, or spread it on low carb toast.
- You can also use coconut oil for a slightly sweet note.
Nutrition Per 1 (ONE) Serving
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This 2-ingredient pistachio butter is everything, fast, creamy, and beautifully green! Such a clean, budget-friendly alternative to store-bought nut butters. Can’t wait to use it in the donuts, muffins, and pancakes too!