100% pistachio butter: how to choose it and enjoy it

Pistachio butter is having a moment, and with the hype have come jars of every kind: green, creamy, very photogenic… and often with more sugar and oil than pistachio. In this guide we explain how to spot real pistachio butter, what goes into ours (and what doesn't), and the ways we most like to eat it, from breakfast to savoury cooking.

Pistachio butter, pistachio paste and “pistachio spread”: not the same thing

On the shelf you'll find three things with similar names:

• 100% pistachio butter: roasted pistachios ground until they release their own fat and turn creamy. One single ingredient.
• Pastry-grade pistachio paste: made for ice cream and baking; depending on the brand it may contain sugar, flavourings or colourings.
• “Pistachio-flavoured” spread: usually sugar, vegetable oils, milk powder and a small percentage of pistachio. Tasty, yes, but closer to a dessert than to a nut.

None of them is off-limits, but it's worth knowing which one you're buying. If you're after the flavour and nutritional value of pistachio, the first one is what you want.

How to read the label in 30 seconds

You don't need to be a nutritionist. Three quick checks cover almost everything:

1. Ingredient list: if pistachio isn't listed first, or appears with a low percentage (10%, 20%…), something else is the star.
2. Added sugar and oils: look for words like sugar, syrup, sunflower oil, palm oil or vegetable fat. A 100% butter shouldn't contain them.
3. Colour: a very even, bright green may come from colourings. Roasted pistachio gives a more muted green with olive or toasty hints, and that's a good sign.

One extra tip: check the sugars in the nutrition table. Pistachios contain their own sugars, so you won't see a zero, but if the figure shoots up to 30, 40 or 50%, sugar has been added.

What's in our pistachio butter (and what isn't)

Our smooth pistachio butter is exactly what the name says: roasted pistachio, 100%. No added sugar, no oils, no soy lecithin and no colourings. You can choose the organic version, made with pistachios from Spain, or the conventional version, also made with nothing but pistachio.

Per 100 g, according to its nutrition information, it provides:

• 25 g of protein: the highest-protein of our nut butters and a source of protein.
• 8 g of fibre: high in fibre.
• 50 g of fat, the fat of the whole nut, of which 10 g saturates.
• 6 g of sugars, all naturally present in the pistachio.

It's a dense food: one spoonful goes a long way. That's why we like to think of it as an ingredient that adds flavour, colour and texture, not something to eat by the spoonful without limits (although we understand the temptation).

It comes in a 350 g jar and, if your household is big on pistachio or you cook with it, in a 2 kg format. And if you'd like to try several, our nut butters collection also has almond, cashew, hazelnut and tiger nut, all made with the same ingredient philosophy.

Five ways to enjoy it at breakfast

These are the combinations we make again and again at home:

• In freshly made porridge: a spoonful at the end, not fully stirred in, so you get green swirls. Even better with a little cinnamon.
• Pistachio and strawberry: plain yoghurt, granola and freeze-dried strawberry on top. The tartness of the strawberry and the toasty pistachio get along beautifully. If you need granola, have a look at our granolas.
• Toast with ricotta or whipped fresh cheese: the dairy first, then a drizzle of pistachio butter. Sweet with no added sugar.
• In a smoothie: banana, plant-based drink and a spoonful of butter. Thick, with a gorgeous colour.
• Double pistachio: butter as the base and organic chopped pistachio on top for crunch. Works on yoghurt, pancakes or a bowl of oats.

And beyond breakfast, too

100% pistachio butter has no sugar, so it's just as at home in savoury dishes. A few ideas to try:

• Creamy dressing: a spoonful of butter, lemon juice, olive oil, water and salt. Whisked, it's great on leafy salads or roasted vegetables.
• Sauce base: mixed with plain yoghurt and fresh herbs, it pairs very well with burrata, grilled vegetables or white fish.
• Simple baking: as a sponge-cake filling or mixed with cream cheese for a frosting, it adds flavour without any need for colourings.

How to store it

No fridge needed. Keep it at room temperature in a cool, dry place, away from direct light and heat sources, and close the jar tightly after each use. Once opened, we recommend enjoying it over the following weeks for the best flavour and texture.

With single-ingredient butters it's normal for some of the nut's natural fat to rise to the surface over time. It's not a defect: stir well with a spoon and it becomes smooth again.

Frequently asked questions

Does pistachio butter contain sugar?

Ours has no added sugar. The 6 g of sugars per 100 g on the label come from the pistachio itself.

Is it suitable for people with nut allergies?

No. It contains pistachio and may contain traces of peanut and other tree nuts.

What's the difference between the organic and the conventional version?

Both are 100% pistachio. The organic one is made with organically grown pistachios from Spain.

Can I cook with it?

Yes. With no added sugar or oils, it fits sweet and savoury recipes alike.

If you're someone who reads the label before buying, now you know what to look for: pistachio, and little else. That's been clear to us since we started making our nut butters. Try it at your next breakfast and tell us your favourite combination.