Print

Pistachio Cream Recipe

Creamy pistachio spread in bowl with knife and toast
Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A smooth, sweet-savory homemade pistachio cream made with real raw pistachios, white chocolate, and just a touch of salt. Perfect for spreading, drizzling, or sneaking by the spoonful.

Ingredients

Scale

1 1/4 cups raw, unsalted pistachios (shelled)

2 tablespoons unsalted butter

3/4 cup whole milk or cream, divided (or substitute almond milk or water)

4 oz good white chocolate, chopped (about 1 cup)

2 tablespoons confectioner’s sugar

1/4 teaspoon kosher salt (Diamond Crystal)

Instructions

  1. Boil pistachios for 3 minutes, then drain.
  2. Place hot pistachios in a clean kitchen towel and rub to remove skins.
  3. Make sure pistachios are fully dry.
  4. In a small bowl, heat butter with 1/4 cup of milk in the microwave until warm. Stir in white chocolate until melted.
  5. Add pistachios, sugar, and salt to a blender.
  6. Scrape in melted chocolate mixture.
  7. Blend until a paste forms.
  8. Slowly add more milk until desired creamy texture is reached.
  9. Blend on high for 30-60 seconds, scraping sides as needed.
  10. Store in airtight container in the fridge for up to 2 weeks.

Notes

  • Want a version with zero dairy? Swap the milk and butter with almond milk and coconut oil.
  • The trick to smooth texture? Patience. Let the blender do its magic.
  • Don’t skip peeling the pistachios. It makes all the difference.
  • Taste as you go—every batch of nuts is different.
  • It thickens in the fridge, so don’t worry if it seems a bit loose when warm.

Nutrition

Find it online: https://easyrecipeslist.com/pistachio-cream-recipe/