Pistachio Butter

Prep: 10 minsTotal: 10 mins


  • 1 cup roasted and salted pistachios, shelled
  • 4 tablespoons agave nectar (honey or maple syrup works too)
  • if you have unsalted pistachios, add 1/4 teaspoon sea salt


  1. Place pistachios and process for about 30 seconds, until chopped up.
  2. Add the agave nectar and continue to process until it balls up.
  3. Use a rubber spatula to scrape down the sides and continue to process until smooth.
  4. Transfer the pistachio butter into an air-tight container and store in the fridge.
© The Toasted Pine Nut