Homemade Pistachio Cream Green Spread
There are some flavours that instantly transport you, and for me, pistachio is one of them. It takes me straight back to a sun-drenched holiday in Sicily, where I first tasted a truly magnificent pistachio cream, or ‘crema di pistacchio’. It was velvety, intensely nutty, and a glorious shade of green. I spent the rest of the trip slathering it on everything. When I got home, the jarred versions I found in shops just couldn’t compare; they were often too sweet, disappointingly pale, and lacked that deep, authentic pistachio flavour. So, I set out to recreate that holiday magic in my own kitchen.
After a fair bit of trial and error, I landed on this recipe for homemade pistachio cream. This is my secret weapon for elevating simple desserts and breakfasts. It captures the pure, unadulterated essence of the nut, transforming it into a luxurious, silky spread. The process is straightforward, and the result is a jar of pure happiness that outshines anything you can buy.
This is a recipe for those who appreciate the finer details – the vibrant colour from properly prepared nuts, the smooth texture that only comes with a little patience, and a flavour that is rich, complex, and utterly addictive. It’s wonderful for drizzling over ice cream, filling pastries, or simply enjoying by the spoonful (I won’t tell anyone!).
Recipe Overview
This recipe guides you through creating a sumptuously smooth and intensely flavourful homemade pistachio cream. We’ll be blanching the nuts to achieve a beautiful, vibrant green colour and a pure taste. The addition of white chocolate and milk powder gives it a rich, creamy body that’s simply irresistible. I’ve tested this with and without the milk powder, and I can confirm it’s the key to that authentic, luxurious mouthfeel you find in high-end Italian spreads.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Makes: Approx. 350g (one medium jar)
- Difficulty: Easy
Why You’ll Love This Homemade Pistachio Cream
- Genuine Flavour: This tastes of real pistachios, not just sugar. It’s nutty, slightly sweet, and has a deep, toasted flavour that is far superior to shop-bought spreads which often use almonds as a cheap filler.
- Comes Together in About 25 Minutes: The active preparation and cooking time is minimal. It’s a swift and rewarding process that yields an exceptionally delicious result.
- A Flexible Recipe: You have complete control. Adjust the sweetness to your liking, add a drop of vanilla or rosewater for an aromatic twist, or make it completely vegan with a few simple swaps.
- Great for Gifting: Spooned into a pretty jar with a ribbon, this homemade pistachio cream makes a thoughtful and impressive gift for any food lover in your life. It’s also fantastic for weekend brunches, spread on warm croissants.
- Family Tested: My kids were sceptical at first, but now they request this on their pancakes instead of chocolate spread. I consider that a huge success!
Ingredients You’ll Need
The quality of your ingredients, especially the pistachios, will make all the difference here. I always opt for raw, unsalted pistachios for the purest flavour and best colour. Using nuts that are already roasted and salted will result in a cream that’s overpowering and has a muted, brownish hue.
- 200g raw, unsalted, shelled pistachios
- 100g good-quality white chocolate, finely chopped
- 75g icing sugar
- 30g full-fat milk powder
- 60ml neutral oil (such as sunflower, grapeseed, or a light olive oil)
- ¼ tsp sea salt
Sara’s Tip: For the most incredible, vibrant green colour, it is worth seeking out pistachios specifically from Bronte in Sicily. You can find them online. They are a bit of a splurge, but their flavour is unparalleled and they produce a spread with a stunning, natural jewel-toned green colour.
How to Make Homemade Pistachio Cream
The key to a silky smooth cream is patience with your food processor. Don’t be tempted to stop early! Let the machine work its magic to break down the nuts and release their natural oils. This is what creates that luscious, flowing texture.
- Blanch the Pistachios: Bring a small saucepan of water to a boil. Add the pistachios and boil for exactly 1 minute. Drain them immediately and plunge them into a bowl of ice-cold water to stop the cooking process.
- Peel the Skins: Drain the cooled pistachios. The skins should now slip off easily when you pinch them between your fingers. This step is a bit fiddly but is essential for achieving a bright green colour and smooth texture. Discard the skins.
- Dry and Toast the Nuts: Pat the peeled pistachios thoroughly dry with a clean tea towel. Spread them on a baking tray and toast in a preheated oven at 160°C (140°C fan) for 5-7 minutes. They shouldn’t take on much colour, you just want to dry them out completely and awaken their nutty aroma. Let them cool completely.
- Melt the White Chocolate: While the nuts cool, gently melt the chopped white chocolate. You can do this in a heatproof bowl set over a pan of simmering water (a bain-marie), or in the microwave in 20-second bursts, stirring in between until smooth. Set aside.
- Begin Processing: Place the cooled, toasted pistachios in the bowl of a high-powered food processor. Process them on high speed. They will first turn into a coarse powder, then a thicker paste. This can take 5-8 minutes. I find that I need to stop and scrape down the sides of the bowl every 2 minutes to ensure everything is evenly blended.
- Add Powders and Salt: Once you have a thick paste, add the icing sugar, milk powder, and sea salt. Continue to process for another 2-3 minutes until everything is fully incorporated and the mixture starts to become smoother and more fluid as the oils are released.
- Add Oil and Chocolate: With the processor running on low, slowly stream in the neutral oil. Once the oil is mixed in, pour in the melted white chocolate.
- Final Blend: Turn the processor back up to high and blend for a final 2-4 minutes, or until the pistachio cream is completely smooth, glossy, and has a flowing consistency. The heat from the processor will help everything emulsify beautifully.
- Jar and Store: Pour the warm pistachio cream into a clean, sterilised jar. It will be quite liquid at this point but will thicken as it cools. Seal and store in the refrigerator.
Tips From My Kitchen
- Patience is Key: A powerful food processor makes this job easier, but any machine will get there eventually. If your processor starts to feel warm, just give it a 5-minute break before continuing. The goal is a truly smooth, liquid paste before you add the other ingredients.
- The Secret Step: I learned that adding milk powder is what gives this homemade cream that authentic, creamy texture found in the best Italian versions. It adds a lovely richness and body without watering down the pistachio flavour. For a detailed look at food emulsions, this Serious Eats guide is a great resource.
- Make-Ahead: This cream is ideal for making ahead. In fact, the flavours meld and deepen after a day or two in the fridge. It’s a perfect component to prep before a weekend of baking or for creating homemade gifts.
- Storage: Stored in a sterilised, airtight jar in the refrigerator, your homemade pistachio cream will last for up to 3 weeks. It will solidify when cold; simply let it sit at room temperature for 15-20 minutes to soften before use.
Equipment You’ll Need
- High-powered food processor or blender
- Baking tray
- Small saucepan and a heatproof bowl (for melting chocolate)
- Silicone spatula
- Sterilised glass jar with a tight-fitting lid
Common Mistakes to Avoid
- Under-processing the Nuts: The most common issue is not blending the pistachios for long enough. If you stop when it’s just a thick, clumpy paste, your final cream will be gritty. You need to keep going until it’s smooth and the oils have visibly released, creating a ‘pistachio butter’.
- Using the Wrong Nuts: Starting with pre-roasted and salted pistachios will give you a cream that is too salty and lacks that vibrant green colour. Always start with raw, unsalted nuts for the best results.
- Skipping the Blanching/Peeling: If you leave the skins on, your cream will have a dull, brownish-green colour and a slightly bitter aftertaste. Taking the time to peel the pistachios is the single most important step for a beautiful and delicious end product.
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to play around with different flavour profiles. This homemade spread is a wonderful canvas for creativity.
- Vegan Pistachio Cream: This is a very easy swap. Use a high-quality dairy-free white chocolate and substitute the milk powder with coconut milk powder or oat milk powder for a plant-based version that’s just as decadent.
- Aromatic Twist: Add a 1/4 teaspoon of pure vanilla extract, a few drops of rosewater, or a tiny pinch of ground cardamom along with the oil and chocolate for a subtle, aromatic warmth.
- Pistachio and Almond: For a slightly milder, marzipan-like flavour, substitute 50g of the pistachios with 50g of blanched almonds. Prepare them in the same way (toasting them alongside the pistachios).
What to Serve With Homemade Pistachio Cream
The possibilities for this gorgeous green spread are nearly endless, from simple breakfasts to elegant desserts. While it’s a star in sweet dishes, don’t be afraid to think outside the box. A small amount can even add a luxurious touch to savoury dishes, much like a flavourful sauce can elevate a simple meal such as our Bruschetta Chicken.
- Breakfast Star: Spread it generously on warm brioche, croissants, or a thick slice of sourdough toast. It’s also fantastic swirled into porridge or Greek yoghurt.
- Baking Ingredient: Use it as a filling for macarons, layer cakes, doughnuts, or thumbprint biscuits. It makes an incredible base for a pistachio cheesecake.
- Simple Dessert: Gently warm the cream and drizzle it over vanilla bean ice cream, panna cotta, or a simple bowl of fresh berries.
- Drink Pairing: The rich, nutty sweetness pairs beautifully with the bitterness of a strong espresso or a dark Americano coffee.
Frequently Asked Questions
Homemade Pistachio Cream
Ingredients
Method
- Blanch the Pistachios: Bring a small saucepan of water to a boil. Add the pistachios and boil for exactly 1 minute. Drain them immediately and plunge them into a bowl of ice-cold water to stop the cooking process.
- Peel the Skins: Drain the cooled pistachios. The skins should now slip off easily when you pinch them between your fingers. This step is a bit fiddly but is essential for achieving a bright green colour and smooth texture. Discard the skins.
- Dry and Toast the Nuts: Pat the peeled pistachios thoroughly dry with a clean tea towel. Spread them on a baking tray and toast in a preheated oven at 160°C (140°C fan) for 5-7 minutes. They shouldn't take on much colour, you just want to dry them out completely and awaken their nutty aroma. Let them cool completely.
- Melt the White Chocolate: While the nuts cool, gently melt the chopped white chocolate. You can do this in a heatproof bowl set over a pan of simmering water (a bain-marie), or in the microwave in 20-second bursts, stirring in between until smooth. Set aside.
- Begin Processing: Place the cooled, toasted pistachios in the bowl of a high-powered food processor. Process them on high speed. They will first turn into a coarse powder, then a thicker paste. This can take 5-8 minutes. I find that I need to stop and scrape down the sides of the bowl every 2 minutes to ensure everything is evenly blended.
- Add Powders and Salt: Once you have a thick paste, add the icing sugar, milk powder, and sea salt. Continue to process for another 2-3 minutes until everything is fully incorporated and the mixture starts to become smoother and more fluid as the oils are released.
- Add Oil and Chocolate: With the processor running on low, slowly stream in the neutral oil. Once the oil is mixed in, pour in the melted white chocolate.
- Final Blend: Turn the processor back up to high and blend for a final 2-4 minutes, or until the pistachio cream is completely smooth, glossy, and has a flowing consistency. The heat from the processor will help everything emulsify beautifully.
- Jar and Store: Pour the warm pistachio cream into a clean, sterilised jar. It will be quite liquid at this point but will thicken as it cools. Seal and store in the refrigerator.
Notes
I really hope you enjoy the process of creating this beautiful homemade pistachio cream. There’s something so satisfying about making a jar of this luxurious green spread from scratch, and it’s a recipe that always gets compliments. I’d love to hear how you use yours – leave me a comment below and let me know what you spread it on first! Enjoy, Sara.
