Pistachio Cream Spread Recipe

This easy 10-minute pistachio cream spread recipe combines a handful of ingredients for a rich, nutty sweet spread that blends up fast.

Course Condiments, Dessert

Cuisine Italian

Keyword Pistachio Cream, Pistachio Cream Recipe, Pistachio Cream Spread, Pistachio Spread, Pistachio Spread Recipe

Prep Time 10

Cook Time 0

Servings servings

Calories 109kcal

75 g shelled unsalted pistachios 75 g pistachios is about 10 tablespoons
75 g granulated white sugar 75 g granulated white sugar is about 6 tablespoons
75 g white chocolate chips or chopped white chocolate (75 g white chocolate chips is about 5 tablespoons + 2 teaspoons)
75 g unsalted butter melted (75 g butter is about 5 tablespoons + 1 teaspoon)
1/2 cup whole milk heated (see Notes)
1 teaspoon pure vanilla extract
1/8 teaspoon almond extract or pistachio extract (optional)
1/8 teaspoon salt

Add all ingredients to a high-speed blender and process until smooth, stopping to scrape down the sides as necessary. (See Notes if you don’t have a high-speed blender.)
Transfer to a jar and store covered in the fridge.

If You Don’t Have a High-Speed Blender: You can easily soften the nuts to help them blend well. To do so, boil the pistachios for 1 minute, or soak them in hot water for 20 minutes or cold water in the fridge for 24 hours, and then use a food processor or regular blender.
Whole Milk: Instead of using whole milk, you can use 1/2 cup boiling water + 2 tablespoons whole milk powder instead.
If You Don’t Want Flecks of Pistachio Skin: Peel the pistachios! To do so, boil them for 1 minute, drain them, and then spread them out onto a baking tray lined with a kitchen towel. Place another towel on top, and rub the towel on the pistachios. Discard the peels, and hand-peel any stubborn nuts.
If White Chocolate Isn’t Your Thing: You can make this with milk or dark chocolate instead.
Recipe Yield and Serving Size: This recipe makes about 2 cups of pistachio cream, or 16 (2-tablespoon) servings.
Storage: Store this in a lidded glass jar in the fridge for up to 1 week.