Nutritional values
Servings: Makes about 1.5 cups ServingCalories:180kcalTotal Fat:15gTotal Carbohydrate:7gDietary Fiber: 1.5gSugars: 1gProtein:6g
Creamy, naturally sweet, and ready in under twenty minutes, homemade almond pistachio butter tastes nothing like the jarred stuff gathering dust on grocery shelves. I tested this with Ethan and Lila, and they stopped asking for store-bought within days.
Just two roasted nuts, a pinch of salt, and your food processor do all the work. The result: silky, spreadable gold with all nine essential amino acids and zero mystery ingredients. It's easy enough for weeknight snacking, versatile enough for pancakes to savory dips, and so much fresher than anything pre-made.
Your family will ask for it again and again.
Make this one weekend and discover why your family will ask for it again and again.
The beauty of homemade almond pistachio butter is its stunning simplicity. You really need just two things: roasted almonds and roasted pistachios. I always buy mine already roasted from the bulk bin at the grocery store, which saves a step and keeps the process quick.
Roasted almonds form the creamy base; their mild, buttery flavor balances pistachios' brighter, slightly tangy notes. You can find these anywhere, and they're usually inexpensive.
Roasted pistachios are the star, bringing that gorgeous green hue and rich, complex flavor your kids will actually beg for. Natural, unsalted varieties work best so you control the saltiness yourself.
A pinch of salt brightens both nuts and brings out their inherent sweetness without making anything taste salty. I use fine sea salt, about a quarter teaspoon per cup of nuts.
Optional oil (coconut, avocado, or neutral) helps achieve silky texture if your blender struggles or you prefer ultra-smooth consistency. Most home cooks skip this; I only add it when my food processor gets a little tired.
That's genuinely it. No sugar, no mystery ingredients, just whole foods your family deserves in the pantry.
Toasting brings out the magic. Start by spreading roasted almonds and pistachios on a baking sheet. You want them fragrant and just slightly darker; this unlocks their natural oils and deepens the flavor (I toast mine until I can smell that rich, nutty warmth from across the kitchen). Let them cool for a few minutes so the food processor won't overheat.
Transfer your cooled nuts to a food processor. Blend until the mixture looks like coarse flour, then keep going. This is where patience matters most. The nuts will go from powder to a thick, crumbly paste as their natural oils release. Keep blending; you'll hear the motor working harder as everything starts clumping together.
scrape down the sides halfway through so nothing hides from the blades. After a few more minutes of blending, magic happens: the mixture turns silky and spreadable. This usually takes about five minutes of continuous blending, but every food processor runs differently.
Fold in optional add-ins (cinnamon, vanilla, cocoa powder, or a drizzle of honey) if you'd like. Stir by hand so you keep full control over the final texture. Transfer your homemade almond pistachio butter to a clean, airtight jar and seal it tight.
This quick, foolproof method gives you creamy, delicious results every time. Make a double batch; Ethan and Lila polish it off in days.
Airtight glass jar keeps it fresh at room temperature for weeks; stir before each use since oils naturally separate.
Refrigerate for extended freshness if your kitchen runs warm or you want slower oil separation.
Homemade lasts longer than you'd expect and tastes infinitely better than store-bought. Your pantry will thank you.
Almond pistachio butter shines brightest when paired with fresh, simple companions that let its creamy, nutty richness take center stage. Spread it thick on warm toast with sliced strawberries for a quick breakfast that feels indulgent. Swirl it into Greek yogurt or smoothies to add protein and richness, or drizzle it generously over pancakes and waffles for weekend mornings that stick with you.
I love stirring a spoonful into chia pudding bowls the night before; it transforms breakfast into something special. Use it as a dip for apple slices and pretzels when your family needs an afternoon pick-me-up, or fold it into homemade energy balls for grab-and-go snacking. Top your morning oatmeal with a dollop to turn ordinary into craveable.
This butter also works beautifully as a baking ingredient in cookies and no-bake treats. The possibilities feel endless once you start.
Check out Pistachio Butter, Peanut Butter Overnight Oats, and Almond Strawberry Salad for more ways to use creamy nut spreads.
Save this for your next breakfast or snack. ✓
Make almond pistachio butter at home in under twenty minutes with just two roasted nuts and a pinch of salt. Watch it transform from powder to creamy, spreadable gold as the natural oils release; no mystery ingredients or processed oils needed. Your family will taste the difference and ask for it again and again.
Servings: Makes about 1.5 cups ServingCalories:180kcalTotal Fat:15gTotal Carbohydrate:7gDietary Fiber: 1.5gSugars: 1gProtein:6g
Make it your own: Stir in cinnamon, vanilla extract, or a drizzle of honey after blending for sweetness and warmth; my kids insist we double the cinnamon. For a savory twist, add smoked paprika or a whisper of cumin and skip the sweetness entirely.
Storage magic: Keep your butter in an airtight glass jar at room temperature for weeks (stir before each use since oils naturally separate), or refrigerate for extended freshness. Homemade lasts longer than you'd expect and tastes infinitely better than store-bought.
Spread it thick on warm toast with strawberries, swirl it into Greek yogurt, or eat it straight from the jar with a spoon. Save this recipe for your next breakfast or snack. ✓