If you’ve ever tasted Italian pistachio cream, you know it’s a little green jar of heaven. This velvety spread brings together the nutty richness of pistachios with the creamy sweetness of white chocolate—perfect for slathering on toast, swirling into desserts, or sneaking by the spoonful. I first tasted it in a rustic café tucked in the hills of Sicily, and I’ve been obsessed ever since. Now, you can whip up your own version at home with just a few simple steps and pantry staples.
Why You’ll Love This Recipe
This Italian pistachio cream recipe is as delicious as it is doable. Here’s why you’ll want to make it again and again:
- Naturally Sweet & Nutty: A balanced flavor with real pistachios and smooth white chocolate.
- Easy to Make: No baking, no fuss—just a blender and some basic stovetop melting.
- Versatile: Spread it on toast, drizzle over desserts, or gift it in jars.
- Stays Fresh: It keeps beautifully in the fridge for two whole weeks.
The Story Behind Italian Pistachio Cream
Let’s dig into what makes Italian pistachio cream so iconic:
- Hailing from Sicily, it’s often made with Bronte pistachios, prized for their intense flavor and bright green color.
- It’s a key ingredient in Italian pastries like cannoli, panettone fillings, and gelato.
- Its rise to global popularity is thanks to Italian exports and food bloggers bringing it into the spotlight.
- Often compared to Nutella’s nutty cousin—less sweet, more earthy, and totally addictive.
Ingredients You’ll need
- 1 heaped cup shelled unsalted raw pistachios (150g)
- 3/4 cup whole milk, divided (180ml)
- 2 tbsp unsalted butter (30g)
- 3.5 oz white chocolate (100g or about 1 cup)
- 1 tbsp powdered sugar (icing sugar)
How to Make Italian Pistachio Cream at Home
Easy Steps to a Perfect Italian Pistachio Cream
- Boil & Blanch: Bring a medium pot of water to a boil. Add pistachios and boil for 4 minutes. Drain and transfer to a clean kitchen towel.
- Peel the Skins: Fold the towel over the nuts and rub to loosen skins. Discard the skins for a smoother, brighter spread.
- Blend into Paste: Add peeled pistachios to a food processor with 1/4 cup milk and powdered sugar. Blitz for 5 minutes, scraping sides often. The mixture will go from crumbs to a smooth paste.
- Melt the Good Stuff: In a saucepan, gently melt the remaining 1/2 cup milk with butter and white chocolate over low heat.
- Final Blend: Transfer pistachio paste to a blender. Pour in the melted white chocolate mix. Blend until ultra-smooth. Add a splash of milk if needed to loosen the consistency.
- Cool & Store: Pour into a clean jar and cool. Store in the fridge for up to 2 weeks.
Italian Pistachio Cream Tips and Twists
Master Your Italian Pistachio Cream with These Tips
- Use fresh raw pistachios for best color and flavor.
- Peeling is worth it—it gives your cream a vibrant green hue.
- Blitz in stages—stop and scrape often for a silky result.
- Adjust texture with milk—a splash more makes it spreadable or drizzle-ready.
- Taste before jarring—sweetness and texture are totally adjustable.
Tasty Variations
- Dark Chocolate Version: Swap white chocolate with dark for a richer spread.
- Nut Blend: Add a few almonds or hazelnuts for depth.
- Spiced Twist: Stir in a pinch of cardamom or cinnamon for warmth.
Storage, Reheating, and Make-Ahead Tips
Keep Your Italian Pistachio Cream Perfect
- Storage: Store in a sealed jar in the fridge for up to 2 weeks.
- Reheating: Gently warm in a saucepan or microwave to loosen texture if needed.
- Make-Ahead: Perfect for prepping in advance—flavors develop even more after a day or two.
Serving Suggestions
You can enjoy Italian pistachio cream in more ways than one:
- Drizzle over pancakes or waffles for a gourmet breakfast.
- Spread on croissants or crusty bread for a sweet snack.
- Spoon over gelato or vanilla ice cream—pure indulgence.
- Use as cake filling or cupcake frosting.
- Gift in jars with cute labels—people go nuts for it!
FAQ About Italian Pistachio Cream
1. Can I use roasted pistachios?
Raw pistachios are ideal, but lightly roasted (unsalted) can work—just expect a deeper flavor.
2. Can I skip peeling the pistachios?
You can, but your cream will be browner and less smooth.
3. Can I use dairy-free milk?
Yes! Almond or oat milk are great alternatives.
4. Can I freeze pistachio cream?
It’s best fresh, but you can freeze it for up to 1 month. Thaw overnight in the fridge.
5. Can I make it sugar-free?
Yes—use a sugar substitute like erythritol or stevia. Skip the chocolate or use sugar-free white chocolate.
Conclusion
Now that you’ve mastered Italian pistachio cream, you’ll never need to hunt down expensive jars at the store again. This smooth, homemade version is fresher, tastier, and incredibly rewarding to make. Whether you’re using it for a decadent dessert or a quiet toast-and-tea moment, each bite brings you closer to the flavors of Italy.
Italian Pistachio Cream (Crema al Pistacchio)
Ingredients
- 1 heaped cup shelled unsalted raw pistachios 150g
- 3/4 cup whole milk, divided (180ml)
- 2 tbsp unsalted butter 30g
- 3.5 oz white chocolate 100g, about 1 cup
- 1 tbsp powdered sugar icing sugar
Instructions
- Boil water in a medium pot. Add pistachios and boil for 4 minutes.
- Drain and place pistachios on a clean towel. Rub gently to remove skins.
- Add peeled pistachios, 1/4 cup milk, and powdered sugar to a food processor.
- Blend for 5 minutes, scraping sides often, until a smooth paste forms.
- In a saucepan, melt remaining milk, butter, and white chocolate on low heat.
- Transfer pistachio paste to a blender. Add melted mixture and blend until silky.
- Adjust consistency with a splash of milk if needed.
- Pour into a jar and refrigerate. Your Italian pistachio cream is ready!
Notes
- Calories: 160 per 2 tbsp (estimated)
- Fat: 12g
- Carbohydrates: 10g
- Protein: 3g
- Sugar: 6g
Explore More Recipes You’ll Love
Love this pistachio cream? Try these handpicked recipes from Abby’s Recipes to round out your flavor journey:
- Make it part of brunch with our Grilled Chicken Wraps—sweet and savory is a perfect match.
- Use it as a dessert topping for Best Carrot Cake Cookies.
- Create a breakfast spread with Simple Avocado Toast with Egg followed by a sweet pistachio treat.
- Enjoy it with Blueberry Bread Pudding for a nutty, fruity combo.
- Drizzle it over Pancakes with Cinnamon Swirl for a true Italian-American fusion breakfast.