Honey Rosewater Pistachio Butter

Honey Rosewater Pistachio Butter

Before jumping into my recipe for honey rosewater pistachio butter, I want to address the elephant in the room. I’ve been posting a lot of recipes for ingredients rather than for full meals. Pantry staples, if you will.

Two of my recent recipe posts have fallen into that category. But to be completely honest, I love a pantry staple. They inspire me. I love discovering a new ingredient and then figuring out new ways to use it. That’s how I came up with my recipe for fava beans with ricotta and yuzu kosho. It’s a supremely weird combination that works better than it has any right to. But in addition to sparking creativity, pantry staples also make for really easy and interesting meals down the line. Like, roast some veggies, meat or tofu in my apricot garlic sauce and you’ll be shocked by how flavorful it comes out.

So I guess what I’m trying to say it that I’m not sorry for all pantry staple posts. I hope you’re intrigued by them and that you find new and exciting ways to use them. And I hope you let me know what you come up with so I can give your ideas a try.

Aaand now we can talk about my honey rosewater pistachio butter. This stuff is great. It’s got a hint of rosewater that works really well with the pistachio nuts. It’s slightly less sweet than peanut butter, but you can use it in the same way. So like… in baked goods or a sandwich with a nice strawberry jam. I bet it’d be incredible covered in chocolate (y’know, like a peanut butter cup). But my preferred vessel is toast. (I’ll drop that recipe shortly.) For now, experiment in any way you see fit!

Honey Rosewater Pistachio Butter
Honey Rosewater Pistachio Butter

Honey Rosewater Pistachio Butter (makes about 8oz):


  • 2 cups shelled pistachio nuts
  • 1/2 tsp salt
  • 1-2 tbsp rosewater, depending on how much you’d like the flavor to come through
  • 1 tbsp honey


  1. Preheat your oven to 350° Fahrenheit. Roast your pistachios on a parchment paper lined baking sheet for 8 minutes, tossing once halfway through.
  2. Put the pistachios in a food processor (or high powered blender like the Vitamix) and process for about 10 minutes, scraping the sides down as necessary.
  3. Add the salt, rosewater and honey, then process for another 10 minutes, or until it’s fully incorporated and takes on the consistency of peanut butter. If you opt for 1 tbsp rosewater, the flavor will be subtle. You’ll be able to smell it more than you can taste it. It works really well with the pistachios, though, so I definitely recommend using at least a tbsp.
  4. Transfer to an airtight container and store in the fridge for about a month.

And that’s it! With the right tools, this recipe is ridiculously simple. But it packs a punch and makes for a pretty great breakfast on toast (recipe for that to come). If you make this, be sure to let me know what you thought in the comments or on Instagram!

*And just so you know, I did use an affiliate link in this post. That means if you purchase a Vitamix through my link, I’ll make some money off the purchase. Don’t worry, though – it doesn’t cost you anything and nobody asked me to advertise for Vitamix. I just really like their dang blenders.

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