Preheat your oven to 140C.

Spread the pistachio kernels in a single layer on a baking tray, avoiding too much overlap so they roast evenly.

Place the tray in the preheated oven and bake for about 13–15 minutes. Halfway through, you can turnover the tray or stir the pistachios for even roasting.

Roast until they’re slightly golden brown. Let them cool for 2–3 minutes—when they taste crunchy (it is the sign of them roasted enough), leave them to rest until warm but not hot to the touch (about 5 minutes).

Now transfer all the pistachios into a blender and begin grinding.

If you hear or notice the blades getting stuck, pause for 1–2 minutes and use a spatula to stir the mixture.

Once the pistachios form a smoother paste, add salt and sugar and continue grinding.

If you’d like to add oil, this is the stage to do it. Add in small amounts gradually if you’re unsure how much is needed.

Keep repeating the grind‑pause‑stir cycle until the pistachio butter reaches a smooth consistency. Mine took about 15 minutes, with more than half of that time were spent on letting the machine rest.

Transfer the finished pistachio butter into a clean jar.

Congratulations—your homemade pistachio butter, which worth a hundred on the market, is now complete! Hehe!