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Delicious pistachio cream spread on toast with nuts in the background

Pistachio Cream

A rich, velvety spread made from carefully prepared pistachios, white chocolate, and butter, perfect for toasts or desserts.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dessert, Spread
Cuisine: American, Mediterranean
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 140 g shelled pistachios Use pre-shelled to save time; raw unsalted works best.
  • 180 ml whole milk For a creamier texture; substitute with almond milk for a dairy-free version.
  • 25 g salted butter Adds richness; use unsalted if you control your salt intake.
  • 100 g white chocolate For sweetness and creaminess; dark chocolate can be used for a contrasting flavor.
  • 1 tablespoon icing sugar (powdered sugar) Sweetens the mix; maple syrup is a natural substitute.

Method
 

Preparation
  1. Begin by boiling your shelled pistachios for about 3 minutes to soften them. Drain and lay them on a clean kitchen towel to dry.
  2. Use the tea towel to rub off the skins. This may take some patience but is essential to achieve that vibrant green color and a less bitter taste.
  3. Place the shelled, peeled pistachios into a food processor. Add a splash of milk and the icing sugar, and blend for around 5 minutes. At first, it will look like breadcrumbs before transitioning into a smooth paste. Scrape down the sides every minute to keep things moving.
  4. In a heatproof bowl, combine the butter, white chocolate, and the remaining milk, then set over a pan of simmering water. Stir gently until completely melted and smooth.
  5. Scoop your pistachio paste into a blender and pour in the melted mixture. Blend until ultra-creamy and silky smooth.

Notes

Store your creamy goodness in an airtight container in the refrigerator for up to a week. You can freeze Pistachio Cream in small containers or ice cube trays for future use.