Pistachio Paste/Butter recipe

Pistachio butter has become one of the most popular ingredients for desserts and baking, but store-bought versions can be expensive. If you take a look at the ingredient list, you’ll often find unnecessary oils, preservatives, and additives that simply aren’t needed.

Making it at home is not only more cost-effective, but it also gives you complete control over what goes into it. With just a handful of simple ingredients, you can create a rich, creamy pistachio butter that’s fresher, tastes incredible, and is perfect for everything from Dubai chocolate bars and cheesecakes to cookies, pastries, ice cream, and so much more.

Once you make it from scratch, you’ll always have a versatile homemade staple ready whenever a recipe calls for pistachio butter.

Recipe

Homemade Pistachio Butter (Pistachio Paste)

5 from 1 vote

This homemade Pistachio Butter is rich, creamy, and made with just a handful of simple ingredients. A fresh and budget-friendly alternative to store-bought versions, it’s perfect for Dubai chocolate, cheesecakes, cookies, pastries, ice cream, and more.

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Scale

Ingredients

• 2 cups raw unsalted pistachios
• 1/3 cup powdered sugar
• 1/4-1/2 cup neutral oil such as vegetable or refined coconut oil
• Pinch of salt

Instructions

• Add the pistachios to a food processor or high-powered blender. Blend on high for about 3 minutes, stopping occasionally to scrape down the sides. The pistachios will first become crumbly and powdery before they begin releasing their natural oils.
• Add 1/4 cup of the oil and a pinch of salt. Blend for another minute until the mixture starts turning into a smooth paste.
• Gradually add more oil, a little at a time, until you reach your desired consistency. Use less oil for a thicker spread or more for a thinner, pourable paste.
• Add the powdered sugar and blend until fully combined and silky smooth.
• Transfer the pistachio butter to an airtight jar. Store at room temperature for up to 2 weeks or refrigerate for up to 4 weeks.

Connie’s notes

Use raw, unsalted pistachios for the best flavor and vibrant green color.

A high-powered food processor or blender works best for achieving a smooth, creamy paste.

Be patient—the pistachios will first become crumbly before releasing their natural oils and turning into a butter.

Add the oil a little at a time until you reach your desired consistency.

For a more natural pistachio butter, you can omit the powdered sugar.

Scrape down the sides of the food processor several times to ensure everything blends evenly.

Let the pistachio butter cool completely before sealing the jar to prevent condensation.

Store in an airtight container at room temperature for up to 2 weeks or refrigerate for up to 4 weeks.

If refrigerated, let it sit at room temperature for 10–15 minutes and give it a quick stir before using.

Homemade pistachio butter is perfect for Dubai chocolate bars, cheesecakes, cookies, croissants, ice cream, cakes, pancakes, waffles, and toast.

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