Heat the oven to 150 °C fan, 170 °C static, or 325 °F, then arrange the pistachios in one even layer on a baking tray. Leave space around the kernels so they warm evenly rather than steaming.

Roast the pistachios for 8–10 minutes, then cool them for 5 minutes before processing. They should smell fragrant and warm, with no browned edges.

Add the warm pistachios to a high-speed food processor or blender and process for 1–2 minutes. The nuts will first become a dry, coarse meal that gathers around the bowl.

Stop to scrape the bowl, then continue processing until the crumbs compress into a thick paste and eventually loosen. After around 8–10 minutes, the mixture should look glossy and begin moving more freely around the blade.

Add avocado oil if needed and continue processing until the pistachio butter is silky smooth. The finished spread should have a shiny emerald cast instead of a dry or chalky appearance.

Spoon the pistachio butter into a clean jar. Let the warm butter settle naturally before closing the lid.

Heat the oven to 150 °C fan, 170 °C static, or 325 °F, and spread the pistachios across a baking tray. Keep the nuts in a single layer for even warming.

Roast for 8–10 minutes, then allow the pistachios to cool for 5 minutes. Remove them when their aroma is pronounced but their color remains bright.

Place the roasted pistachios in the mixer and process for 30 seconds at speed 10. The kernels should break down into fine crumbs.

Scrape down the bowl and process for 2 minutes at speed 7. The crumbs will tighten into a dense paste before the oils begin to release.

Add avocado oil if needed, then process for 1 minute at speed 7, repeating as needed until smooth and glossy. The butter may take up to 8–10 minutes to become fully buttery, or it can be stopped earlier for a thicker pistachio paste.