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Pistachio Cream Recipe

Bowl of finished pistachio cream with toast crumbs
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Rich, creamy, and full of real pistachio flavor, this Italian-style pistachio cream is perfect for spreading, swirling, or spooning straight from the jar. Easy to make and endlessly versatile.

Ingredients

Scale

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

2 tablespoons unsalted butter

3/4 cup whole milk or cream, divided

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

2 tablespoons confectioner's sugar

1/4 teaspoon kosher salt (Diamond Crystal preferred)

Instructions

  1. Bring a pot of water to a boil, add pistachios, and boil for 3 minutes.
  2. Drain and rub pistachios in a clean kitchen towel to remove skins. Let them dry completely.
  3. Add butter and 1/4 cup milk to a small microwave-safe bowl. Heat in 20-second bursts until butter is melted and milk is hot.
  4. Stir in the white chocolate until melted. Heat a bit more if needed.
  5. Add pistachios, powdered sugar, and salt to a blender.
  6. Scrape in the melted chocolate mixture. Blend on medium, scraping down sides as needed.
  7. Slowly add the rest of the milk until you get a thick but pourable texture.
  8. Blend on high for 30–60 seconds until creamy.
  9. Transfer to an airtight jar and refrigerate for up to 2 weeks.

Notes

  • Don’t skip drying the pistachios — even a little moisture can mess with the texture.
  • Want a dairy-free version? Sub the milk with almond milk and skip the chocolate. Use olive oil or coconut oil instead of butter.
  • Want it savory? Skip the sugar and chocolate altogether. Add garlic, lemon zest, or a pinch of chili instead.
  • I’d love to hear how you use yours! Leave a comment and share your twist on this classic.

Nutrition

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