Best Pistachio Butter Recipes

SALMON WITH PISTACHIO-BASIL BUTTER

Steps:

• Process pistachios, 10 basil leaves and garlic cloves in processor until finely chopped. Add 1/2 cup butter and 1 teaspoon lime juice and process until incorporated into mixture. Season to taste with salt and pepper. Transfer butter mixture to small bowl. Refrigerate until well chilled. (Pistachio butter can be prepared up to 4 days ahead.)
• Preheat oven to 400°F. Butter 9x13-inch baking dish. Place salmon fillets in dish in single layer. Pour white wine over. Season salmon with salt and pepper. Bake salmon until almost opaque on top, about 10 minutes. Place 2 tablespoons pistachio butter atop each salmon piece. Continue baking until salmon fillets are just opaque in center, about 5 minutes. Transfer salmon to plates. Garnish with basil if desired and serve immediately.

PISTACHIO CARDAMOM BUTTER COOKIES

Steps:

• Make the cookies:
• Cook butter and cardamom in a small saucepan over medium heat, stirring occasionally, until butter is golden brown and fragrant, 6-8 minutes. Let stand 15 minutes, then strain butter through a fine-mesh sieve into a small bowl. Freeze until just firm, about 15 minutes.
• Meanwhile, whisk flour, salt, and baking powder in a small bowl.
• Transfer butter to the bowl of a stand mixer fitted with the paddle attachment; add sugar. Beat on medium-high speed until pale and well combined, about 2 minutes. Add egg and beat until combined, scraping down sides of bowl as needed. Add dry ingredients and pistachios and beat on low speed just until combined.
• Turn out dough onto a clean work surface. Divide in half. Place each half on a 9x13" sheet of parchment paper with the long end facing you. Roll dough into 2 logs about 1 1/2" in diameter. Wrap each in parchment paper, making sure to cover ends completely. Chill until firm, at least 1 hour or up to overnight.
• Position racks in upper and lower thirds of oven; preheat to 350°F. Let dough stand at room temperature until soft enough to slice, about 15 minutes. Slice logs into 1/4"-thick rounds. Arrange rounds on 2 parchment-lined rimmed baking sheets about 1" apart. Bake cookies, rotating sheets halfway through, until bottoms are lightly golden, 12-15 minutes. Transfer sheets to wire racks and let cool.
• Make the glaze and assemble the cookies:
• Combine chocolate and oil in a small heatproof bowl. Heat in 10-second intervals in microwave, stirring, until melted and combined, 30-40 seconds total.
• Dip cookies halfway into melted chocolate and transfer to parchment-lined baking sheets. Sprinkle chocolate with pistachios. Chill until chocolate is set, about 10 minutes.
• Do ahead
• Dough can be made up to 2 weeks ahead; keep frozen. Let stand at room temperature until soft enough to slice, about 30 minutes.

GRILLED FLAT IRON STEAK WITH PISTACHIO PESTO BUTTER

Steps:

• For the butter:
• In a food processor add, butter basil, garlic, salt and pepper. Pulse a few times until well combined. Add lemon juice and drizzle oil. Pulse again. Add cheese, pistachios and red pepper flakes. Remove from processor with a rubber spatula onto a sheet of parchment paper and shape into a log. Place in the refrigerator and allow to set for at least 30 minutes.
• For the steak:
• Preheat grill to medium.
• Drizzle the steaks with olive oil. Put on the grill, and while cooking season with sea salt and black pepper, to taste. Cook for 3 to 4 minutes, then flip and season with salt and pepper, to taste. Grill for another 3 to 4 minutes. Remove from the grill to a platter and allow to rest for a few minutes. Slice disks of butter, put on steaks while still hot and serve.

ROASTED PISTACHIO BUTTER

Steps:

• Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 15 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.
• Place nuts in a food processor along with seeds, if using, and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Pistachio butter will keep in an airtight container in the refrigerator for at least 3 weeks.

PISTACHIO BUTTER COOKIES

Steps:

• Pour 1/2 cup of the pistachios into a food processor and process until finely ground. With the motor running, start pouring in 1 tablespoon of the vegetable oil in a thin stream through the food processor's opening, stopping when the ground pistachios turn into a paste, and adding more oil if needed. Scrape the pistachio butter into a bowl.
• Coarsely chop the remaining 1/4 cup of pistachios.
• With an electric stand mixer fitted with the paddle attachment or a hand mixer, beat the butter and brown sugar on medium speed until incorporated. Beat on high spread until very smooth, 1 to 2 minutes. On medium speed, beat in the egg yolk and vanilla until well blended, scraping down the sides of the bowl if necessary. Beat in the pistachio butter until thoroughly blended.
• In a medium mixing bowl, whisk together the flour and baking soda. With the electric mixer on low speed, slowly add the dry ingredients to the pistachio butter mixture until there are no patches of flour. Add the chopped pistachios and mix until thoroughly combined.
• Divide the dough in two. Transfer half the cookie dough to a large sheet of plastic wrap on your work surface and form it into a 7-inch log, using the plastic wrap to help roll and shape it. Wrap it in plastic wrap, twist the ends, and refrigerate for 30 minutes, or until firm. Repeat with the other half of the dough.
• Preheat the oven to 350°F. Line a baking sheet with parchment paper, and position a rack in the middle of the oven.
• When the logs are firm, set them back on your work surface, and use a sharp knife to cut the dough into 1/2-inch pieces. (You should have about two dozen.) Set as many of the cookies as you intend to bake about 2 inches apart on the prepared baking sheet.
• Bake for 12 to 15 minutes, rotating the baking sheet front to back halfway through cooking, until they are lightly golden and the edges have started to darken.
• Remove from the oven and let the cookies cool for a few minutes on the baking sheet, then transfer to a rack to finish cooling.
• Put the remaining cookies on a second baking sheet and transfer it to the freezer.
• Freeze the cookies for at least an hour, until they are hard. Remove the baking sheet from the freezer and put the cookies in a freezer-safe heavy-duty resealable plastic bag, rolling out the excess air before you seal it. Return to the freezer and store for up to 3 months. Bake the frozen cookies for 15 to 20 minutes, until lightly golden.

PISTACHIO CRUSTED TILAPIA W/ LEMON BUTTER SAUCE

Steps:

• Place flour and crushed pistachios in a shallow dish and season with salt and pepper. In a separate dish crack and beat egg. Dredge fillets though egg and then in flour mixture to fully coat fillets. Place 1 tablespoon of the butter and oil in a large frying pan over medium heat. When it foams, lower heat to medium-low. Shake excess flour off 2 of the fillets, add to pan, and cook until golden brown and crisp, about 2 minutes per side. Remove fillets to a plate and repeat with remaining fillets. Add remaining 1 tablespoon butter and cook until it begins to brown. Immediately remove from heat, stir in lemon juice, and pour over fish. Lay a lemon slice over each fillet, sprinkle pistachios over top and serve with mashed or roasted potatoes (or couscous) and a simple green salad.

PISTACHIO BROWN BUTTER COOKIES

Steps:

• In a small heavy saucepan, melt butter over medium heat. Add bay leaves; heat until golden brown, 5-7 minutes, stirring constantly. Remove from heat. Transfer to a large bowl; discard bay leaves. Cool completely until butter is solid., Add 1 cup confectioners' sugar to butter; cream until light and fluffy, 5-7 minutes. Beat in egg yolks and 1 teaspoon vanilla. Gradually beat flour into creamed mixture; stir in 1/2 cup pistachios. Cover and refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut into 1-1/2-in. diamonds. Place 2 in. apart on parchment-lined baking sheets. Bake until edges just begin to brown, 12-15 minutes. Remove from pans to wire racks to cool completely., For glaze, mix water, remaining 2 cups confectioners' sugar and 1 teaspoon vanilla; stir until smooth. Dip cookies in glaze, allowing excess to drip off. Place on waxed paper; sprinkle with sea salt and remaining pistachios. Let stand until set. Store in an airtight container.

BROWN BUTTER PISTACHIO AND POPPY SEED FINANCIERS

Steps:

• Preheat oven to 350 degrees. Line a standard muffin tin with 8 paper liners or a mini-muffin tin with 24 paper liners, or use silicone muffin molds; set aside.
• Using a coffee or spice grinder, grind pistachios into a fine powder; set aside.
• In a small saucepan, melt butter over medium heat until light brown in color; remove from heat. Add cardamom pods and vanilla bean and seeds; let stand for 10 minutes. Strain butter; discard solids and set aside.
• In a large bowl, mix together pistachio powder, rice flour, cane sugar, poppy seeds, and salt. Beat in egg whites until smooth; quickly stir in melted butter. Divide batter evenly among prepared muffin cups (use 1 heaping teaspoon batter per mini, if using) and transfer to oven; bake until a cake tester inserted into the center of the cakes comes out clean, about 20 minutes for standard size and 12 to 14 minutes for mini. Remove from oven and let cool completely.

SALMON WITH PISTACHIO BASIL BUTTER

Steps:

• In food processor, combine butter, pistachios, garlic, basil and lime juice.
• Season with salt and pepper.
• Refrigerate.
• Preheat oven to 400.
• Place salmon in buttered baking dish and cover with wine.
• Season with salt and pepper.
• Bake till opaque--about 10 minutes Place 2-3 tablespoons of butter mixture on each piece of salmon.
• Continue baking until done in center-about 5 more minutes or more (depending on thickness of your salmon).
• Garnish with additional basil leaves.
• Serve with rice or angel hair pasta.

PISTACHIO BUTTER

Steps:

• In a small bowl, beat the butter, honey and gelatin powder until smooth. Stir in pistachios. Transfer to small airtight containers. Cover and refrigerate for up to 1 month.

PISTACHIO BROWN-BUTTER CAKE WITH CONCORD GRAPES

Steps:

• Melt butter in a small heavy-bottomed saucepan over medium heat. Continue cooking until light brown and smells nutty, about 6 minutes. Remove from heat and strain through a fine-mesh sieve into a bowl.
• In a large bowl, sift together confectioners' sugar, pistachio flour (or pistachios and flour processed in a food processor until fine), cake flour, and salt. Whisk in egg whites to combine. Whisk in strained butter in a slow, steady stream. Cover bowl with plastic wrap and refrigerate until thickened, about 1 hour and up to 1 week.
• Preheat oven to 350 degrees. Generously butter an 10-inch tart pan with a removable bottom.
• Pour chilled batter into prepared tart pan. Sprinkle grapes over the top, keeping fruit 1/2 inch in from the edge of the pan. Sprinkle grapes and batter with Demerara sugar.
• Place tart pan on a baking sheet and bake until edges of the cake are golden and top is slightly springy to the touch, 1 hour and 15 minutes to 1 hour and 30 minutes. Transfer cake to a wire rack, remove the outer ring of the pan, and let cool; serve warm or at room temperature. This cake is best eaten the day it is made, but can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

PISTACHIO BUTTER SANDWICH COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• For the cookies: In a high-powered food processor, blend the pistachios and almonds until spreadable, 10 to 15 minutes. Remove 1/4 cup (64g) of the mixture and set aside for the filling. To the food processor, add the salt, lemon zest, almond extract and granulated sugar and blend together. Add the egg and blend to combine. Scoop out 16 tablespoon-size balls and roll in granulated sugar. Flatten, place on a baking sheet 1 inch apart and bake for 12 minutes (they'll still be very soft but they'll firm up as they cool). Let cool on the pans for 10 minutes and then transfer to a wire rack to cool completely.
• For the filling: In a stand mixer fitted with a paddle attachment, blend together the butter and reserved pistachio-almond butter. Add the powdered sugar and blend to combine. Add the salt, vanilla extract, almond extract and lemon zest. Fill a piping bag with the filling and pipe in the centers of half of the cooled cookies. Sandwich them with the other half of the cookies and then roll in sprinkles. Enjoy!

FISH WITH PISTACHIO BUTTER SAUCE

Steps:

• 1. Dredge fillets in flour. Saute fillets in oil and 1 tablespoon melted butter in a large nonstick skillet over medium heat 2 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from skillets, and place on a serving platter; keep warm.
• 2. Add green onions, vermouth, and chicken broth to skillet. Cook over high heat until the liquid is reduced to about 1/2 cup. Reduce heat to low; add 1/4 cup butter, adn stir until butter melts. Stir in chopped pistachios. Spoon sauce over fish. Garnish, if desired.

PISTACHIO & CARDAMOM BUTTER

Steps:

• Remove the seeds from the cardamom pods and finely crush them in a pestle and mortar.
• Tip the nuts into a food processor, add the crushed cardamom, maple syrup and salt. Blend for 7-8 mins, until you're left with a smooth nut butter, to loosen the consistency, add a drizzle of oil and blend again.

SWORDFISH STEAKS WITH PISTACHIO BUTTER SAUCE

Steps:

• Cook the pistachios in 1 T. of the butter in a large skillet over medium heat, stirring often until browned, 3 to 4 minutes. Remove from pan with a slotted spoon and drain on paper towels.
• Sprinkle swordfish steaks with salt and pepper; cook in the same large skillet over medium-high heat in 1 T. oil and remaining 1 T. butter until almost cooked, about 3 minutes on each side. Remove and place on serving platter.
• Add wine and lemon juice to pan and simmer 2 minutes, stir in parsley.
• Pour sauce over steaks and sprinkle with nuts.

PISTACHIO CAKE WITH BUTTER-RUM CHERRY GLAZE

Steps:

• FOR THE CAKE
• Prehead oven to 350°F. Place all ingredients except powdered sugar in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes.
• Pour into greased and floured 10-inch tube pan. Bake 55 to 50 minutes or until toothpick inserted near center comes out clean.
• Cool in pan on wire rack 15 minutes; remove from pan. Cool completely.
• FOR THE GLAZE
• Drain the jar of maraschino cherries, saving the juice. Heat butter in sauce pan until melted.
• Stir in powdered sugar and rum. Stir in reserved maraschino cherry juice, 1 teaspoon full at a time, until the glaze is the consistency you want. You may not use the whole 2 tablespoons.
• Squeeze the remaining juice from the whole maraschino cherries, chop the cherries. Add the cherries to the glaze and pour over cake.
• for plain butter rum glaze use the same recipe but add a small amount of butter or caramel flavoring and omit the cherry juice. Substitute crushed pistachios or almonds for chopped maraschino cherries.

PISTACHIO BROWN BUTTER CAKE WITH CONCORD GRAPES

Steps:

• Melt butter in a small heavy-bottomed saucepan over medium heat. Continue cooking until light brown and nutty-smelling, about 6 minutes. Remove from heat and strain through a fine mesh sieve into a bowl.
• Sift together confectioners' sugar, pistachio flour (or pistachios and flour, processed in a food processor until fine), cake flour, and salt in a large bowl. Whisk in egg whites to combine. Whisk in strained butter in a slow, steady stream. Cover bowl with plastic wrap and refrigerate until thickened, about 1 hour and up to 1 week.
• Preheat oven to 350 degrees. Generously butter a 9-inch fluted tart pan with a removable bottom.
• Pour chilled batter into prepared tart pan. Sprinkle grapes over the top, keeping fruit 1/2 inch in from edge of pan. Sprinkle grapes and batter with demerara sugar.
• Place tart pan on a baking sheet and bake until edges of cake are dark golden brown and top is slightly springy to the touch, 1 hour 15 minutes to 1 hour 30 minutes. Transfer cake to a wire rack, remove outer ring of pan, and let cool; serve warm or at room temperature. This cake is best eaten the day it is made, but can be kept at room temperature, loosely covered with plastic wrap, up to 2 days.

PISTACHIO BUTTER COOKIES

Steps:

• Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 2 eggs and vanilla. Continue beating, scraping bowl often, until well mixed.
• Reduce speed to low; add flour, 1 cup pistachios and salt. Beat, scraping bowl often, until well mixed.
• Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (at least 1 hour).
• Heat oven to 350°F Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter; cut each round in half. Place 1 inch apart onto greased baking sheets.
• Beat together egg white and water in small bowl. Brush tops of cookies lightly with egg mixture; sprinkle with remaining chopped pistachios. Bake for 10 to 12 minutes or until edges are lightly browned.