It seems like pistachio is all the rage at the moment. And why not? It is creamy, decadent, and adds a great pop of color!! In fact, when I am in Italy, I eat EVERYTHING pistachio. And because the rest of the world has caught onto the trend, it is time to give you some tips, tricks, and ideas how to use this little delicious nut. We are starting with this delicious Pistachio Nut Butter. Quite simply, this version is without any added sugars, emulsifiers, or anything like that. Just pistachios turned into nut butter. Because with the base, the world becomes your oyster (this is true for all nut butters, not just pistachio).
What You Will Find in This Post
- The difference between pistachio cream and pistachio nut butter
- How to peel pistachios
- Why pistachios are good for us
- Easy Swaps and Questions
- How to adjust this recipe to your individual dietary requirements
- Other nut butter recipes on the blog
The Difference Between Pistachio Cream and Pistachio Nut Butter
In this post, we are making the “raw” version of pistachios. I am writing raw in exclamation marks, as we will have to boil the nuts in order to get off the shell (see “How to peel pistachios”). Pistachio cream is usually a bit less dense and sweetened with a mixture of melted butter, sugar, milk, and/or white chocolate. Said sweet version could then be used as a base for pastries, cakes, or brioches. I wanted to keep this version without anything added in addition. This will simply ensure that you can choose to add to it whatever you want as a next step or enjoy it raw, which is, sincerely, absolutely delicious with its nutty flavor and vibrant green hues.
How To Peel Pistachios
Ideally, you want to use pistachios that are raw and not salted. There are different varieties from different versions of the world, but the difference is limited (some are bigger, some are slightly brighter in color) and truly, for the sake of making them into a nut butter there is little difference. I suggest to buy local, as this will ensure that you are getting a good price. If you do use salted nuts, be sure to check the final product before potentially adding any more salt to it. You will have to boil the pistachios in water, in order to remove the outer layer of papery skin from the nut, as else your nut butter will simply neither look nor taste truly good. It will be slightly gritty. Boil the nuts in water for a few minutes and then use a paper towel in order to rub the skin off. It should be fairly easy to get rid of said layer.
Why Pistachios Are Good For Us
These little nuts are not only absolutely delicious, but they also contain a good amount of fiber, healthy fat, and are a complete protein. Pistachios are also super high in vitamin B6. Vitamin B6, amongst others, is important for blood sugar regulation. It also helps to form hemoglobin, which is responsible for carrying oxygen to your red blood cells. Pistachios also contain a good amount of potassium, which is great for relaxing our muscles and optimal nerve functioning. Pistachios also contain a good amount of antioxidants. They are rich in lutein and zeaxanthin, which support your eye health. In addition, they contain polyphenols which have been shown to be overall disease-preventing. I will leave it at that – but hopefully I have shown you that this little nut is a nutritional powerhouse!
Easy Swaps and Questions
Is pistachio nut butter the same as pistachio cream? No, nut butter (in general) is made of the pure nut. Pistachio cream has some form of sugar, butter, and/or white chocolate added to it. If you are interested, Inside the Rustic Kitchen have an Italian Pistachio Cream recipe that I have linked for you.
Do I need to add any further oils to the nut butter? No, you do not need to add any further oils to the nut butter. But, the nut butter does take a moment in order to break down into the individual oils and it helps to add some water along, in order to make the nut butter smooth. Some people use oil for that, which you can but is not needed as part of this recipe.
Do I need a heavy duty mixer for the pistachio nut butter? Yes, you absolutely need a very strong and heavy food processor in order to make this nut butter. The butter takes quite some time to churn and break down, which usually means that your device will become very hot. Unless your food processor has a very strong motor your will not get to the desired consistency.
How to adjust this Pistachio Nut Butter to your individual dietary requirements
This recipe is vegetarian, vegan, dairy-free, and gluten-free. It is not nut-free due to the pistachios used, but can be enjoyed by all other dietary requirements.
Other Nut Butter Recipes On The Blog
There are so many delicious nut butter recipes on the blog. Be sure to also check out the following:
- Five Ingredient Peanut Butter Cups
- Roasted Almond Butter
- Spicy Peanut Butter Noodle Salad
- Roasted Veggie Salad with Almond Butter Dressing
- Chocolate Covered Peanut Dates
And that is it for this week! I hope you enjoy this absolutely delicious pistachio nut butter. Whether turning it into cream, spreading it on your toast or eating it by the spoonful – enjoy! As always, I love hearing from you, so please feel free to either rate the recipe and/or leave a comment below.
Pistachio Nut Butter
2
cups1
hour30
minutes25
minutesCreamy, decadent, and a great pop of color! This pistachio nut butter is as delicious as they come. Simply spread it on everything ;). Enjoy!
Ingredients
1 heavy-duty food processor
500 gr. unshelled pistachios – see notes*
1/2 cup water
How to
- Shell the pistachios (or buy already shelled ones). Once shelled, add to a bowl with hot water. Let sit for ca. 30 minutes or so. In a clean, dry dish towel, take the pistachios and rub off the skin
- Once the “prep” has taken place, add to a heavy duty food processor, and begin to process the nuts. You will likely find, that they “creep up” the sides of the food processor. Push them down again and re-start. When the nuts have largely been broken down, it helps to add a bit of water (I used 1/2 cup in total, but in two steps) in order to help the nut butter along. Keep continuing to process until creamy. Just be aware, it took a really long time for me for the butter to turn creamy. And there is a long spell of “it looks like nothing happens” so be wary of that. Once processed, store in air tight container, and enjoy!
Notes
- 500 gr. unshelled pistachios are about 250 gr. shelled pistachios, or 2 cups.
- I have set this recipe to “medium” difficulty as it needs specific equipment (heavy duty food processor), as well as a longer than usual time with regards to my recipes for shelling and peeling the nuts.
