Description
This Easy Homemade Pistachio Cream (Crema di Pistacchio) is a smooth, rich, and nutty Italian spread perfect for toast, pastries, or desserts. Made with simple ingredients, it’s a luxurious treat that’s easy to prepare and free of preservatives.
Ingredients
- 1 cup raw, unsalted, shelled pistachios
- 1/2 cup sugar
- 1/2 cup whole milk
- 1/2 cup white chocolate or sweetened condensed milk
- 1 tbsp butter or neutral oil (optional)
- 1 tsp vanilla extract (optional)
Instructions
- Blanch pistachios in boiling water for 1 minute, drain, and rub with a towel to remove skins.
- Roast peeled pistachios at 350°F (175°C) for 5–7 minutes. Let cool.
- Blend pistachios in a food processor until a fine paste forms.
- In a saucepan, heat milk and melt in the white chocolate or stir in sweetened condensed milk.
- Add sugar and stir until dissolved.
- Mix in pistachio paste and simmer until thick and creamy, stirring frequently.
- Add butter or oil and vanilla extract if desired, then use an immersion blender for a smoother texture.
- Let cool, transfer to a jar, and refrigerate.
Notes
- Use raw, unsalted pistachios for the brightest green color.
- Store in the refrigerator for up to two weeks.
- Warm gently to soften if it firms up in the fridge.
- Not recommended for freezing as texture may change.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180
- Sugar: 10g
- Sodium: 15mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
