Description
This homemade pistachio cream is ultra-smooth, rich, and just the right amount of sweet. Perfect for spreading on toast, filling pastries, or swirling into desserts, it’s a gourmet touch you can create in under 30 minutes—with real pistachios and no preservatives.
Ingredients
200g raw, peeled pistachios (unsalted)
100g granulated sugar (or honey for variation)
30g milk powder (adds body)
100g white chocolate (melted)
2 tbsp sunflower oil (neutral flavor)
2 tbsp whole milk (optional, to adjust texture)
Pro Tip: Use Sicilian pistachios for the best color and flavor.
Instructions
Peel the Pistachios
Boil for 1 minute, then transfer to ice water. Rub with a towel to remove skins. This gives a smoother, greener finish.Roast (Optional)
Lightly roast at 300°F (150°C) for 8–10 minutes to deepen flavor.Blend into Paste
In a food processor, blend pistachios until fine. Add sugar and milk powder. Blend again.Add Melted Chocolate
Pour in white chocolate and blend until creamy.Finish with Oil & Milk
Add oil and optional milk to adjust texture. The cream should be smooth, glossy, and spreadable.
Notes
- Store in a jar in the fridge for up to 2 weeks.
- Let it come to room temp before using for perfect spreadability.
- Skip the sugar and chocolate for a savory version (great with garlic, lemon, and olive oil!).
- Prep Time: 10 minutes
- Cook Time: 5 minutes (if roasting)
- Cuisine: Mediterranean, Italian
Nutrition
- Calories: ~120
- Sugar: ~5g
- Fat: ~9g
- Carbohydrates: ~6g
- Protein: ~2g