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Pistachio Cream Recipe

finished pistachio cream in bowl with croissant
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A creamy, homemade pistachio spread that’s perfect on toast, in desserts, or straight from the spoon. Inspired by Italian crema al pistacchio but with a Philly kitchen twist.

Ingredients

Scale

1 1/4 cups raw, unsalted pistachios (125g)

2 tablespoons unsalted butter (30g)

3/4 cup whole milk or cream (190ml), divided

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

2 tablespoons confectioner’s sugar

1/4 teaspoon kosher salt (Diamond Crystal)

Instructions

  1. Bring a pot of water to a boil. Add pistachios and boil for 3 minutes. Drain and place on a clean towel.
  2. Rub pistachios in the towel to loosen the skins. Pick out the peeled nuts and make sure they’re fully dry.
  3. In a microwave-safe bowl, combine butter and 1/4 cup of the milk. Heat in short bursts until butter melts and milk is hot.
  4. Stir in the chopped white chocolate until melted. Reheat briefly if needed.
  5. Add peeled pistachios to a blender. Toss in the confectioner’s sugar and salt.
  6. Scrape in the white chocolate-butter mix. Blend on medium to start forming a paste.
  7. Slowly add the remaining milk, a little at a time, blending and scraping down the sides, until smooth and creamy.
  8. Transfer to a jar and refrigerate. Keeps well for 2 weeks.

Notes

  • If you don’t have a blender, a food processor works too—just keep in mind the texture might be a little grainier.
  • Want to skip the white chocolate? Use a drizzle of maple syrup and a splash of coconut milk instead.
  • No dairy? Swap in oat milk and coconut oil.
  • Make it savory: cut the sugar, skip the chocolate, and add lemon juice, garlic, and olive oil.
  • Keep it stored airtight and chilled. It’ll thicken up as it cools, so let it sit out a few minutes before using.

Nutrition

Find it online: https://learnenglish100.com/cooking/pistachio-cream-recipe/