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Jar of pistachio cream with bread and ingredients in warm kitchen light.
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Pistachio Cream Recipe

Pistachio Cream Recipe for a smooth, nutty spread made with roasted pistachios and white chocolate—perfect for toast, pastries, and homemade gelato.
Course Condiment, Spread
Cuisine Italian
Keyword Pistachio Cream Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 16 ≈ 1 Tbsp each)
Calories 159kcal
Author C. Sophie

Ingredients

  • 250  g shelled raw pistachios – choose bright green kernels for the best color and flavor.
  • 60  g granulated sugar – lower to 40 g if you prefer a barely sweet spread.
  • 120  g good‑quality white chocolate – cocoa butter content above 30 % helps the cream set and shine.
  • 2  tablespoons neutral oil sunflower or grapeseed – aids emulsification.
  • ⅛  teaspoon fine sea salt – lifts the nutty notes; omit for a dessert‑only jar.
  • Optional: ¼ teaspoon pure vanilla powder – deepens aroma without adding liquid.

Instructions

Preheat & Prep

  • Set oven to 160 °C / 320 °F. Line a tray with parchment.
  • Spread raw pistachios in a single layer; inspect for shells.

Roast the Pistachios (5–7 min)

  • Roast until nuts smell nutty and faintly caramel. Shake tray halfway.
  • Why roast? Heat lifts natural oils, giving a deeper pistachio flavor and easy skin removal.

Peel for Pure Color (optional but recommended)

  • Tip warm nuts onto a clean kitchen towel. Rub briskly; thin skins slip off.
  • Peeling boosts vivid green shade and prevents bitterness.

Pulse to a Crumb

  • Transfer warm nuts to a food processor.
  • Pulse 8–10 times until they look like coarse sand.

Blend to a Paste (2–3 min)

  • Run the blade continuously; heat plus friction releases oils.
  • Scrape down sides. You should see a thick pistachio paste forming.

Sweeten & Smooth

  • Add sugar, salt, and vanilla. Process 60 sec.

Emulsify with Oil

  • Drizzle in oil while machine runs. The mix loosens into a glossy nut butter.

Melt the White Chocolate

  • Microwave chocolate in 20‑sec bursts, stirring until just melted.
  • Let it cool to 38 °C / 100 °F—warm, not hot.

Finish the Cream

  • Pour melted chocolate over the running blade. Blend 1 min until fully combined.
  • You now have a smooth pistachio cream with satin shine.

Transfer & Cool

  • Transfer the pistachio cream to a sterilized jar.
  • Tap jar to release air bubbles, then seal. Cool to room temp before refrigerating.

Notes

Nutrition Facts (per serving)

Calories Fat Saturated Fat Carbs Sugars Fiber Protein
159 kcal 11.2 g 2.9 g 12.6 g 10.3 g 1.5 g 3.6 g