Pistachio Butter

Because peanut butter is basic.

I’ve been on a bit of a nut/seed butter bender lately, and pistachio butter is my latest fling. It’s got a solid flavour—kind of bougie, kind of earthy. I’d give it a solid 6.8/10. Not bad. Still doesn’t beat pumpkin seed butter, but we move.

Pistachio Butter on toast with banana, honey and salt

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Pistachio Butter Recipe

Difficulty

Easy – unless your blender’s a diva.

Time - 30 mins (ish)

Ingredients

• 450g pistachios

• 1 tsp olive oil

• Big pinch of sea salt
  

Method

1. Preheat the oven to 180°C / 350°F.

2. Roast ‘em – spread your pistachios on a lined baking tray, bang them in the oven for 10 mins. Shake the tray halfway through. Let them cool.

3. Blend – chuck the cooled nuts into a food processor. First, it’ll look like dusty nut powder, then magic happens. The oils release, and it starts turning into a paste. Keep stopping to scrape the sides. This is a patience game – could take 15–30 mins depending on your blender’s strength.

4. Finish it – once you’ve hit buttery heaven, blend in the olive oil and salt. Spoon it into a jar, slap a lid on it, and fridge it. It’ll last in there ages.
   

Top Tips from the Nut House

• Spread game strong – bang it on toast with strawberries, bananas, honey, ricotta a sprinkling of salt.

• Sweet or savoury? Up to you. Add cinnamon if you're on a dessert vibe. I keep mine plain—versatility is sexy.

• Like it crunchy? Blitz your pistachios coarsely and set aside a 1/3 of them. Follow the recipe above and add them at the end.

• Don’t panic – if your blender gets hot and whiny, give it a breather and let it cool before resuming.
  

So ditch your basic spreads, This one’s a glow-up for your morning toast.