Name: Italian-Style Pistachio Cream Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 1/4 cups raw, unsalted pistachios, shelled (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)

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Introduction

Italian-style pistachio cream is a rich and creamy spread that beautifully captures the delicate flavor of pistachios combined with white chocolate. Perfect for spreading on toast, filling pastries, or enhancing desserts, this luxurious cream is surprisingly easy to make at home.

A clear glass bowl filled with smooth, creamy pistachio green paste sits centered on a white marbled surface. The paste has a soft swirl pattern on top showing its thick texture. In front of the bowl, a spoon with a white handle rests, holding a small dollop of the same green paste. Scattered around are whole and halved pistachios in green and purple hues, along with a few small pink flowers and green leaves. In the blurry background, white bowls hold more pistachios and greenery, adding depth to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Bring a medium-sized pot of water to a boil and add the shelled pistachios. Let them boil for 3 minutes, then drain and place on a clean kitchen towel.
Step 2: Fold the towel over to cover and rub the pistachios to loosen their skins. Separate the pistachios from the skins and discard the skins. Ensure the pistachios are completely dry before adding to a blender.
Step 3: Combine the butter and 1/4 cup of milk in a small microwave-safe bowl. Heat in 20-second bursts until the butter melts and the milk is hot. Stir in the white chocolate until melted. If needed, heat for an additional 10-15 seconds and stir again. Alternatively, melt gently on the stovetop over low heat.
Step 4: Add the confectioner’s sugar and salt to the blender with the pistachios. Pour in the melted white chocolate and butter mixture. Pulse on medium speed until the pistachios form a paste. Slowly add the remaining milk a few tablespoons at a time to reach your desired consistency. Stop 3-4 times to scrape the sides. Blend on high power for 30 seconds to 1 minute until smooth and creamy.
Step 5: Transfer the pistachio cream to an airtight container and refrigerate until ready to use. The cream will thicken as it cools.

Tips & Variations

For a smoother texture, soak the pistachios in warm water for an hour before boiling to help soften them further.
Use cream instead of milk for a richer, thicker finish.
Add a splash of vanilla extract or a pinch of cinnamon to give the cream a subtle aromatic twist.
If you prefer a less sweet spread, reduce the amount of confectioner’s sugar slightly.

Storage

Store the pistachio cream in an airtight container in the refrigerator for up to 2 weeks. Before using, let it come to room temperature for easier spreading. If the texture thickens too much after refrigeration, stir in a small amount of milk to loosen it.

How to Serve

The image shows a clear glass jar filled with smooth, creamy, light green pistachio paste with a swirl pattern on top. To the right, there is a white bowl filled with green and purple pistachios. On the left side, a spoon holds a dollop of the same pistachio paste above a clear jar lid. A few pistachios are scattered on the dark, white marbled textured surface around the jar and bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw?

Raw pistachios are preferred to control the flavor and texture, but you can use unsalted roasted pistachios. Note that roasting will deepen the flavor and may alter the cream’s final taste.

Is it possible to make this dairy-free?

Yes. Substitute the butter with a plant-based alternative and use coconut milk or another non-dairy milk instead of whole milk or cream for a dairy-free version.