Pistachio Butter

If you love almond butter then consider trying pistachio butter. It’s rich and creamy. I love it on a piece of sour dough bread, Italian crackers, or on top of some goat cheese. It’s really a tasty snack and so easy to make. Give it a try!

Pistachio Butter

I love pistachios and I created an easy recipe to make pistachio milk. The best part of this process is that you are left with some delicious pulp that you can easily turn into pistachio nut butter. Give it a try!

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Prep Time 10

Total Time 10

Course Snack

Cuisine American

Servings ounces

Calories 178 kcal

Equipment

1 portable blender
1 cheese cloth

Ingredients

▢ ½ cup unsalted pistachios shelled
▢ 2 cups water
▢ ¼ tsp maple syrup optional, more to taste

Instructions

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Meaure out 1/2 cup of pistachios. Place the pistachios in a bowl of water and let them soak for up to 1 hour. When ready, drain and discard the water.
½ cup unsalted pistachios
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Place the soaked pistachios and 2 cups of fresh water in your blender. Blend for up to 2 minutes or until all of the pistachio pieces are blended to a pulp.
2 cups water
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Unscrew the blender lid and place a piece of cheese cloth over the blender container. Screw on the lid over the cheese cloth so that you can drain the pistachio milk into a containier and separate the milk from the nut pulp. Pour the liquid into a cup.
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Once all of the liquid is separated, remove the lid and cheese cloth. Remove the nut pulp and set aside to make the pistachio butter.
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For the butter, mix in maple syrup to taste (optional) and store in an air tight container for up to 5 days. Enjoy!
¼ tsp maple syrup