Homemade Pistachio Butter with Unsalted Grechio Pistachios

Ingredients

  • 250g unsalted Grechio Pistacia vera pistachios
  • 1–2 tablespoons mild olive oil or a neutral oil (optional)
  • Salt to taste (optional)

Method

  1. Spread the pistachios on a baking tray and roast at 160°C for 8–10 minutes until warm and fragrant — do not let them colour.
  2. Leave to cool completely.
  3. Transfer to a food processor and blend for 1–2 minutes until a coarse paste forms.
  4. Continue blending, adding the oil gradually, until you reach the consistency you want — chunky or smooth.
  5. Taste and add salt if needed.

Notes

  • Keeps in the fridge for up to 3 weeks in a sealed jar.
  • Works perfectly without salt because the unsalted pistachios let the natural Pistacia vera flavour come through fully.
  • Serve on toast, as a dip, or swirled through dark chocolate.

Why unsalted matters here

Salt in roasted pistachios accumulates on the shell and kernel surface. In a butter, it distributes through the entire mix — which means you lose control over the salt level and the authentic flavour of the pistachio itself. Starting with unsalted gives you a cleaner base and full control.

Find Grechio unsalted Pistacia vera pistachios here.

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