Italian Pistachio Cream (Crema al Pistacchio)
Make your own Italian pistachio cream with this easy recipe that's perfect for beginners. With just a handful of ingredients, you'll get a silky, nutty spread that’s delicious on toast, in desserts, or straight from the spoon. You’ll love how simple and rewarding it is!
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
For a brighter green color, take time to peel the pistachios. You can swap the white chocolate with dark chocolate for a deeper flavor. Italian pistachio cream keeps well in the fridge for up to 2 weeks.
Nutrition:
- Calories: 160 per 2 tbsp (estimated)
- Fat: 12g
- Carbohydrates: 10g
- Protein: 3g
- Sugar: 6g