Pistachio Cream - Made with REAL Pistachios!

Pistachio cream in a bowl with a pistachios scattered around

Pistachio Cream - Made with REAL Pistachios!

Pistachio Cream – a creamy, nutty concoction that can be used in so many ways! With just a handful of ingredients, you can whip up this green goodness that's similar to Nutella but with the irresistible taste of pistachios.

Course Dessert

Cuisine Italian

Prep Time 30

Cook Time 15

Servings people

Calories 218kcal

Author Pina Bresciani

Ingredients

1 cup + 2 tablespoon (150g) raw shelled pistachios
1 ⅓ cup (250g) white chocolate
¼ cup (50g) unsalted butter
¼ cup (50g) sunflower oil or vegetable oil
2.5 tbsp (30g) granulated sugar
½ cup (100g) whole milk
1 teaspoon vanilla extract
pinch of salt

Instructions

Peel the pistachios - add water a to small saucepan and bring it to a boil. Place the pistachios in the boiling water and boil for 10 minutes.
Remove the pistachios from the boiling water, let them cool slightly so they are easier to handle. Place them in a tea towel and rub them together until the peels start to come off.
Pick the peels off the pistachios.
Make a bain marie - place a small amount of water in a pot, and place a glass bowl in the pot, so that the pot just skims the top of the water. Over medium heat, bring the water to a gentle simmer (not boil). Place the white chocolate and butter in the bowl, and stir it together until melted. Set aside.
In a food processor, add the pistachios. Process the pistachios in the food processor until they are the consistency of sand.
Add in the sunflower oil and process again until combined.
To the food processor add the white chocolate/butter mixture, sugar, milk, vanilla extract and salt. Process one more time until a cream forms.
Store in a container or jar.

Video

Notes

This recipe yields 2 cups of pistachio cream
If you'd like the cream less sweet, you can omit the granulated sugar
When processing the pistachios, stop and scrape down the sides of the food processor as needed to ensure an even, smooth texture.
Gradually add the sunflower oil while processing the pistachios to control the consistency; you might need a bit more or less, depending on your preference.
While raw pistachios are preferred for this recipe as they provide a smoother texture and a more vibrant green color, you can use roasted pistachios if that's what you have on hand. Just keep in mind that roasted pistachios might alter the flavor and texture.

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