Pistachio Butter

Pistachio Butter


2 cups / 250 g pistachios, roasted

¼ - ½ cup / 55 g - 110 g grapeseed oil

¼ tsp / 1 g sea salt, optional


Scoop pistachios into a food processor and run for 60 to 90 seconds. Open the processor and scrape the sides. Run for another 60 to 90 seconds. Scrape down the sides and continue processing. Slowly drizzle oil as needed into the butter as it’s processing until you achieve the texture and consistency you prefer. Add optional sea salt and pulse to combine.

Transfer butter to a container with a snap on lid. Refrigerate if holding the butter for more than a few days. 

Equipment and smallwares: Food processor, rubber spatula and airtight container.

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