Ingredients
Scale
2 cups raw, unsalted shelled pistachios
1 tsp neutral oil (optional)
Pinch of fine sea salt
Instructions
1. Preheat oven to 325°F. Spread pistachios on a baking sheet and toast 5–10 minutes until fragrant.
2. Let pistachios cool slightly, then transfer to food processor.
3. Process until pistachios turn into thick paste, scraping down sides as needed.
4. If your processor struggles, add oil ½ tsp at a time until smooth.
5. Season with a pinch of sea salt, pulse to combine.
6. Transfer to airtight jar. Store at room temperature for up to 2 weeks, refrigerate to firm.
Notes
Use high-quality pistachios for best flavor.
Blends better if nuts are warm.
Adjust oil for desired consistency.
Add honey or cocoa nibs for flavor variations.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Spread
- Method: Blending
- Cuisine: International
Nutrition
- Serving Size: 2 tbsp
- Calories: 100
- Sugar: 0
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg