Pistachio Butter

Kaitlin and I have been known to have extended conversations regarding the more minute things in life. Among those: the Rebecca Minkoff Morning After Bag, French rolling pins, Karl Lagerfeld’s beverage of choice and nut butters. “I thought of you yesterday when I was grocery shopping. They had packets of almond butter at checkout.” How thoughtful!

One lengthy Gchat discussion about her recent venture into pistachio butter had my interest piqued and stomach growling. If peanut butter is one of the most delicious foods in the world, what would pistachio butter be like?? Would it be as multipurpose? As considerably easy to prepare? As delicious? Yes. Although not nearly as creamy (pistachios have a relatively low fat content for nuts), it makes a nice swap on top of buttered toast. Load it with bananas for an even more grandiose flavor palette.

For the record, the tips of my fingers are still tender from all the cracking and peeling involved in what seems like a fairly simple process (grind nuts—>eat!) First, cracking an entire bag of pistachios is no easy task. Second, unless you want the resulting butter to be tinted purple and red from the remaining skins left on the nuts, you’re probably going to want to blanch them. It’s certainly not difficult—add to boiling water, soak for five minutes, drain and peel off skins—but it is a huge pain in the ass. Finally, giving them one last re-roast will add back some of the flavor taken away during blanching. Then, and only then, can you whip out the food processor.

Next on the list? A ten-nut butter: peanuts, almonds, cashews, hazelnuts, walnuts, pecans, pistachios, Brazil nuts, chestnuts and macadamia nuts. Extravagant and, presumably, delicious.


(adapted via 101 Cookbooks)

2 cups pistachios, shelled

½ cup warm water

¼ cup honey

After shelling pistachios, blanch by pouring into small pot of boiling water and letting boil for five minutes. Strain and rinse with cold water. Remove skins be peeling away from the nut. Place nuts, water and honey in a food processor and grind until smooth and buttery!


Filed under Recipes

2 Responses to Pistachio Butter

  1. Tim

    this looks amazing!

  2. A sweet pistachio butter sounds so good!