Pistachio Cream Recipe

Ok, so let me tell you something real quick—this pistachio cream recipe? It’s got a grip on me. Like, full-on crave-it-on-toast-at-midnight kinda grip. I first tasted something like this when I was road-tripping through Italy back in my early twenties, hunting down all the good stuff the nonnas don’t put in cookbooks. I remember this tiny bakery near Bronte, Sicily—a family-run spot where the youngest son, maybe 14, handed me a warm pastry filled with this impossibly green, sweet-salty pistachio filling. Changed my whole idea of what a nut spread could be.

If you’ve ever fallen head over heels for something simple yet bold—like my Caramel Popcorn or these old-school Fried Apples—then you know that flavor has a way of tugging at your memory and taste buds all at once.

Now, here in sunny California, I like to think I’ve finally nailed down my own version. It’s creamy, rich, and just slightly salty—a flavor that plays well in both sweet and savory dishes. That little salty note? That’s the move, trust me.

And guess what? You don’t need white chocolate, heavy cream, or even a fancy jar from the import aisle. This is a no-fuss, no-milk (if you want it that way), no-white-chocolate take on a pistachio cream recipe that hits all the notes.

For the nuts, I usually stick with California-grown pistachios. They’re easy to find and still make a wonderfully flavored cream. But if you stumble upon some Turkish or Sicilian ones—snag ‘em. They’re smaller, a bit more vivid green, and they blend like a dream.

Now, here’s where things get a little fiddly but totally worth it: peeling those pistachios. I used to skip this part when I was lazy (I mean, we’re all human), but that gritty texture? Nope, not the vibe. Boiling them for a few minutes, then rubbing off the skins in a towel makes all the difference. It’s a little extra step, but if you’re gonna make this cream, might as well go all in.

If you’re looking to make a pistachio cream recipe without white chocolate, you can absolutely skip it here. Try using a bit of maple syrup or a splash of almond oil instead. I’ve even made this without any milk—just a drizzle of water and oil to get the right texture.

As for the texture, blend, blend, blend. Scrape the sides, be patient, and don’t be afraid to pulse a little longer. It should feel thick but spoonable—like the love child of nut butter and ganache. And once it’s done? Oh baby. Stir it into yogurt, spoon it over banana pancakes, tuck it into crepes, or just go caveman and eat it with your fingers. I won’t judge.

And hey—if you spot that Costco pistachio cream everyone’s raving about, this recipe’s your homemade answer. Less sugar, more pistachio punch, and no funky preservatives.

FAQs

How do you make pistachio cream?

Boil and peel raw pistachios, then blend them up with melted white chocolate, a touch of milk or cream, butter, sugar, and a pinch of salt until smooth. You can swap or skip ingredients to fit your taste.

What would I use pistachio cream for?

Oh boy, where do I start? Toast, ice cream, pancakes, inside muffins, layered in cakes, stuffed in crepes, swirled into yogurt, or just spooned into your mouth at 11pm. It’s all fair game.

How to use Costco pistachio cream?

Treat it like Nutella—slather it on stuff! Or, try mixing it into frostings or fillings. But honestly? My homemade version tastes cleaner and more pistachio-forward.

What is a pistachio cream?

It’s basically a sweet spread made from pistachios, often blended with white chocolate and dairy. Kind of like a green, nutty cousin to Nutella. Not to be confused with pistachio butter or paste—those are thicker and less sweet.

Print