Pistachio honey rose butter

Pistachio honey rose butter – easy, homemade pistachio butter treat with a sweet floral touch from the rose water and honey.

On a recent visit to the farmer’s market, we were seduced by a local vendor who was selling all kinds of spiced peanut, and cashew nut butters. As we were trying out different flavors, my kids (out of nowhere it seemed) got an inspiration and suggested we make pistachio butter at home! Not just plain pistachio butter, but flavored with rose water, and honey! What a genius idea, I thought! It is the classic Mediterranean combination of pistachios, and rose water, and how come I haven’t yet thought of using it in a nut butter?! I have no clue where a 10 and 13-year old could have gotten such a fancy foodie-ish idea (we have never even seen pistachio butter being sold) but needless to say I was impressed!! So this recipe is a courtesy of my gourmet-thinking, future foodies-in-the-making girls 🙂

They didn’t have to remind me twice – I jumped right in at this little project. Pistachios are such a treat and usually we get the salted ones in their shell, but finding raw shelled pistachios can be a challenge. So the next best thing I got was a bag of roasted, unsalted, shelled pistachios at Trader Joe’s.

Making pistachio butter is no different than making any other nut butter. After the first couple of minutes in the food processor, it begins to take shape, as the heat from the motor warms the fat in the nuts, and by the 4th minute, you have a nut butter.

After 15 seconds

After 45 seconds

After 1 minute

After 4 minutes

After the butter is done, you can spice it up whichever way you want. Adding a splash of rose water, and honey creates this unique, and intriguing, slightly floral taste, that’s so yummy, and reminded me of Turkish delights, only less sweet! I thought of adding some cardamom but for the kids’ sake decided against it.

I also couldn’t resist and tried a small bath of savory pistachio butter with salt and smoked paprika – loved it too.

Once you add the honey and rose water, you will notice the butter will thicken a bit, and become more sticky, like a paste.  And that’s ok.  Use it like you would your favorite nut butter – spread it on toast, add to your oatmeal or smoothies, nut bars, and baking. So far, we’ve been enjoying it raw but I’ve been thinking about baking with it.  Stay tuned for the results!

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Pistachio honey rose butter

Prep Time

5 mins

Total Time

5 mins

 

Pistachio honey rose butter - easy, homemade pistachio butter treat with a sweet floral touch from the rose water and honey.

Course: Condiment, Sweets / Snacks

Servings: 16 Tbs

Calories: 69 kcal

Author: Viktoria

Ingredients

• 1 1/2 cups roasted, unsalted, shelled pistachios
• 2 tsp rose water* (see notes)
• 1 Tbs honey
• 1 Tbs avocado oil (optional)
• pinch of salt

Instructions

1. To the bowl of a food processor, add the shelled pistachios. Turn the motor on, and process for 4-5 minutes. Around minute 2, the nuts may clump together in a ball, but continue to run and the heat will loosen and melt them into a butter. Optionally, pour a tablespoon of avocado oil while the motor is running, if the butter is too thick.  

2. After you achieve the desired nut butter consistency, add the honey, rose water, pinch of salt, and process some more. At this point, you will notice the butter will thicken, and become sticky.

Recipe Notes

* Get rose water from Middle Eastern stores, or online.