I have been making my own almond butter in the food processor and I think you could take this "formula" and use it for any nut. Just use 1 tablespoon of cold-pressed safflower oil to 1 cup of nuts. I am not sure if you could use another kind of oil or not. I got the recipe from Ruth Yaron's book Super Baby Food . It has a lot of tips on making your own stuff like this. For the nut butters, she recommends starting with 1/4 cup of nuts and 1 teaspoon of oil and then adding more. I don't know how long you can keep homemade nut butters if refridgerated, but I hope the rest of the info helps!
Wow, I used to do this all the time. I did the same thing as NewMa. You don't need much added oil, and sometimes depending on the nut,I didn't have to add any. We kept it in the fridge, sometimes up to a few months without spoilage problems.
I think we'll do it again!
Pistachio's are especially good if you can find them already shelled.