Pistachio Cream Recipe

You ever have one of those flavor obsessions that just sneaks up on you? For me, that sneaky little love turned into a full-blown thing with pistachios. And not just any pistachio fix — I’m talkin' about this rich, silky, dreamy Pistachio Cream Recipe that I first tasted on a trip up the Oregon coast, right outside of Tillamook. Some sweet old Italian lady at the farmers' market let me try a spoonful on a biscuit and… well, let’s just say I lost all self-control.

Now, here in my Portland kitchen, this recipe is like a warm hug in spreadable form. It’s slightly sweet, just a little bit salty, and so dang creamy you’ll want to put it on everything. And the kicker? It doesn’t even need white chocolate or milk if you don’t want it to. I’ve made a version of this pistachio cream recipe without white chocolate, and yep — still a winner.

If you're a fan of cozy desserts with big flavor, you might also love my Homemade Reese's Peanut Butter Cup Pie or these Blackberry Mini Cheesecakes — both are perfect for when you're craving something sweet with a homemade twist.

Ok, so here’s what makes this version special: it's inspired by that classic Italian crema al pistacchio but with a few easy tweaks that make it totally doable at home. I tested a bunch of different versions (my fridge was basically just one big green lab for a week) — and finally landed on one that hits the sweet spot between flavor, smoothness, and ease. Even folks lookin' for a pistachio cream recipe no milk or something to go with more savory dishes can make this work.

Speaking of savory… I know folks usually think of pistachio cream as a dessert kinda thing — and yeah, it’s amazing on toast, tucked into cookies, or dolloped on ice cream. But don’t sleep on using it for savory pistachio cream recipes, too. Picture this: grilled chicken brushed with a thin layer of pistachio cream, then broiled until it gets a glossy caramelized top. Or tossed with pasta and a squeeze of lemon. I’m not saying you have to try that… but also, you kinda do.

And if you’re wondering about pistachio paste recipes — this one actually works great as a base paste, too. Just reduce the milk a little and it thickens up beautifully. You can spread it, pipe it, drizzle it, even swirl it into oatmeal or coffee if you’re feelin' bold.

The recipe itself is easy-peasy: peel your pistachios, give 'em a quick boil and a towel rub to lose those skins, then blend with some melted butter, white chocolate (if using), a little powdered sugar and a pinch of salt. Adjust the liquid to get the texture you want, and boom. It keeps in the fridge for two whole weeks. But honestly, it’ll probably be gone way before that.

FAQs

How do you make pistachio cream?

You boil raw pistachios to loosen the skins, rub 'em clean, then blend with a mix of melted butter, white chocolate, sugar, and a little milk or cream until smooth and dreamy.

What would I use pistachio cream for?

Oof, what wouldn’t you use it for? Toast, cakes, cookies, breakfast bowls, pasta, chicken, even straight from the spoon. No shame.

What does pistachio cream contain?

Mostly pistachios (obviously), plus some kind of fat (like butter), sweetener, maybe a little white chocolate, and a liquid to loosen it up. You can tweak it based on what you're craving.

How can I thicken pistachio cream?

Easy fix: use less milk or cream, and make sure your pistachios are totally dry before blending. Letting it chill in the fridge also helps it firm up a bit.

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