Pistachio-Honey Butter

[Photographs: Lucy Baker]

This pistachio butter is rich and nutty. The honey adds a mild, floral sweetness. Try it on toast, or sandwich it between two sugar cookies or gingersnaps. It will keep for up to two months in the fridge.

Pistachio-Honey Butter

About This Recipe

Yield:1 1/2 cups (three 4-ounce jars)
Total time:40 minutes
This recipe appears in: Edible DIY: Pistachio-Honey Butter


  • 1 cup raw, shelled pistachios
  • 1 cup whole blanched almonds
  • 1/2 teaspoon kosher salt
  • 1/4 cup honey
  • 3 tablespoons vegetable oil


  1. 1

    Preheat oven to 375ºF. Spread pistachios and almonds on a baking sheet. Toast nuts until fragrant, about 7 or 8 minutes.

  2. 2

    Transfer nuts to food processor fitted with blade attachment. Process until nuts "melt" into smooth paste, 8 to 10 minutes. You may need to stop processor once or twice to scrape down sides of bowl.

  3. 3

    Add salt and honey and process until well blended. With processor running, slowly drizzle in oil. Continue to process until well incorporated and smooth, about 7 or 8 minutes more. Transfer pistachio butter to jars and store in refrigerator for up to two months.


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