Trying to make that viral Dubai chocolate at home but can’t find pistachio cream anywhere? Or worse, you bought pistachio butter and it was brownish and… not great? I’ve been there.
Let me save you from disappointment. This post shows you exactly how to make pistachio butter the right way. We want that real-deal, vibrant green. Smooth and spreadable with nothing weird in it. No sugar. No oil. Just roasted pistachios and a pinch of salt. That’s it.
This is the stuff you need before you can even think about making pistachio cream. And honestly? Good luck not eating it straight out of the jar with a spoon. I do. Every time. I’ll walk you through every step and give you the secrets your blender-using cousin on TikTok forgot to mention.
…and honestly? Good luck not eating it straight out of the jar. This is the base for all my best Dubai chocolate desserts.
This is the one to bookmark.
Table of Contents
Table of Contents
Pistachio Butter vs. Pistachio Cream: What’s the Difference?
Let’s clear this up fast, because it trips up a LOT of people.
Pistachio butter is made from 100% pure pistachios. Nothing else. No sugar. No milk powder. No extra oils. It’s just nuts that have been roasted (or not), and blended into a creamy, spreadable paste. Think almond butter, but green and way fancier.
Pistachio cream, on the other hand, is sweetened. It’s dessert. It starts with pistachio butter as a base, then gets mixed with things like white chocolate, sugar, powdered milk, or cream to make that silky filling you see oozing out of all those gorgeous Dubai-style chocolate treats.
So here’s the big thing: if you’re making that kind of chocolate, you do want the cream. But to make the best pistachio cream, you first need the best pistachio butter. That’s exactly what you’re about to learn.
The Secret to Getting That Vibrant Green Color
Most folks skip this and end up with sad, muddy-looking butter. I know because I did too. Once.
Here’s the fix. Boil. Ice bath. Rub those skins off. It’s that simple. That annoying. That essential.
You want that bold green? This is how you get it.
First, you blanch. That means dropping your raw, shelled pistachios into boiling water for about 30 to 60 seconds. Then immediately dunk them into an ice bath. This quick shock not only helps brighten their natural green color but also loosens the papery brown skins.
Next, you peel. Lay the drained pistachios onto a clean towel and gently rub them together. Most of the skins will slide right off. The rest? You have to peel them. It takes time. It’s boring.
But if you skip it, your butter won’t be green. That’s just how it is.
What You’ll Need (It’s Simpler Than You Think)
You don’t need much. Just the right stuff and something strong to blend with.
Ingredients
Raw, Unsalted Pistachios: This is key. Roasted pistachios will give you a brownish butter. We want raw for that gorgeous green color and clean flavor.
Pinch of Salt: A tiny bit brings out the nutty richness and makes everything pop.
Neutral Oil (Optional): Think avocado or grapeseed. Only add if your processor is struggling to get that creamy finish.
What Kind of Pistachios to Use?
If you want that deep green, go with Sicilian. They’ve got the color and a sweeter flavor.
Californian ones work too. Lighter green. A little more mellow. Way easier to find. Way cheaper.
Just make sure they’re raw, shelled, and not roasted in oil.
Essential Equipment
Food Processor or High-Powered Blender: This is your main workhorse. A good food processor with a strong motor makes the job easier. If you’re using a blender, make sure it’s built for thick textures.
Baking Sheet: Needed for a quick roast to help those pistachios release their natural oils.
Clean Kitchen Towel: You’ll use this for peeling after blanching. It makes the process way faster and way less messy.
How to Make Pistachio Butter (Step-by-Step)
Start to finish, here’s how I do it. No fluff. Just the steps that work.
Step 1: Blanch and Peel
Boil some water. Toss in the pistachios for about 30 seconds. Then straight into ice water.
Drain, spread them on a towel, and rub. Most of the skins come off easy. Pick off the rest by hand.
It’s slow. But you want that green? You do this.
Step 2: Lightly Toast
Oven to 325°F. Spread the peeled pistachios out on a baking sheet.
Toast for 5 to 8 minutes. You’re not trying to brown them. Just warm them enough to wake up the oils.
Watch them close. They go from perfect to too dark fast.
Step 3: Process Until Smooth
While they’re still warm, toss the pistachios into your food processor and let it run.
First it’ll look crumbly. Then thick and clumpy. Then finally smooth. Could take 5 to 10 minutes. Stop and scrape when you need to.
Add a pinch of salt. If it’s too thick, a little neutral oil helps. Just a teaspoon at a time.
Spoon it into a jar. Let it cool. That’s it.
How to Use Your Homemade Pistachio Butter
You made it. A jar of smooth, vibrant, ridiculously good pistachio butter is now sitting on your counter. So… what next?
This stuff is delicious straight off the spoon, but that’s just the start.
Spread it on warm toast. Stir it into yogurt. Swirl it through oatmeal. Drizzle it over pancakes or waffles. You can even bake it into cookies or cakes.
If you’re here for that famous chocolate situation, this is your base. This pistachio butter is the first step to making pistachio cream, which is the filling you need for my Fudgy Dubai Chocolate Cookies.
Want to go even bigger? Try it as a filling for homemade Kataifi. The crispy layers plus the pistachio cream? Unreal.
Bottom line: now that you’ve made your own, the store-bought jars just won’t cut it anymore.
You can use this butter in all kinds of desserts.
Swirl it into the batter for my Dubai Chocolate Cupcakes. Or stuff it right into the center of those gooey Dubai Chocolate Brownies. Trust me. That hit of nutty sweetness in the middle? OOF.
Want the full rundown? Every recipe. Every trick. It’s all in My Ultimate Guide to Dubai Chocolate Desserts.
Your Pistachio Butter Questions, Answered (FAQ)
Do I really have to peel the pistachios?
If you want green, you have to peel.
The skins mess with the color and the taste. It takes time, but it matters.
Can I make this without a food processor?
Yes, but only if you have a high-powered blender like a Vitamix or Blendtec. You’ll need to use the tamper constantly and keep an eye on the motor. A standard blender usually can’t handle it.
How long does homemade pistachio butter last?
Stored in an airtight jar in the fridge, it’ll stay fresh for up to one month. Always use a clean spoon and keep it sealed tight.
Why is my pistachio butter not getting smooth?
You didn’t blend long enough. That’s all it is.
Most processors need a good 10 minutes. Sometimes more. Keep scraping down the sides.
Still stuck? Add a splash of neutral oil. Just a little. It helps loosen things up.
Homemade Vibrant Green Pistachio Butter (The Real Secret!) (2 Ingredients!)
Ingredients
Method
- Blanch the Pistachios: Bring a pot of water to a boil. Add the raw pistachios and boil for 30 to 60 seconds. Drain immediately and drop them into an ice bath to cool. This helps brighten their green color and loosens the skins.
- Peel the Skins: Drain the pistachios and spread them out on a clean kitchen towel. Rub them gently to remove the papery brown skins. Peel off any stubborn bits by hand. It's a little tedious, but this step is key for that bright green finish.
- Toast Lightly: Preheat your oven to 325°F (165°C). Spread the peeled pistachios on a baking sheet. Toast for 5 to 8 minutes. You’re just warming them to release their oils. Try not to let them brown.
- Blend Until Smooth: Transfer the warm pistachios to a food processor. Blend continuously. First they’ll turn into crumbs, then a thick paste, and eventually a silky, smooth butter. This takes about 5 to 10 minutes. Scrape the sides often.
- Finish and Store: Add a pinch of salt and pulse to combine. If needed, mix in a teaspoon of neutral oil to loosen the texture. Spoon into an airtight jar and store in the fridge.
Nutrition
Notes
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