Pistachio butter from Six Seasons: A New Way with Vegetables (page 37) by Joshua McFadden and Martha Holmberg

  • pistachio nuts

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Corn fritters with pickled chiles

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chris_jblbzp on April 04, 2026

    Really good with beet salad

  • Frenchfoodie on March 21, 2026

    Addictively good, I had to stop myself licking out the spice grinder I had used to made it.

  • michalow on June 22, 2025

    Unbelievably good, and I didn't even think I liked pistachios very much.

  • kaityblueeyes on June 23, 2022

    Soooo good. Run and make this. Couldn’t find unsalted pistachio at my grocery store so just forgo the addition of salt in food processor. Still amazing. Eat with beet slaw on top.

  • Bloomie on June 28, 2021

    Made this yesterday to put beneath the beet slaw. Very tasty and delicious! Perhaps the others who did not find this tasty used old pistachios or did not toast the nuts.

  • SheilaS on August 26, 2018

    This pistachio butter is called for in the Beet Slaw on p 133 and absolutely makes the dish.

  • prst on July 22, 2018

    Please note that Joshua uses a particular type of vinegar in all of his recipes as noted in his book- agrodolce. "Regular" vinegars are not appropriate substitutes measure for measure.

  • Tweedles81 on May 28, 2018

    Following the recipe as written yields a beautiful looking butter that is practically inedible. The vinegar and salt should have been cut in half to start.

  • gastronom on January 27, 2018

    Thought this was going to be very flavorful, but it was not. Perhaps I should have added the lemon/lime juice or more salt.

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