Name: Italian Pistachio Cream (Crema al Pistacchio) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 heaped cup shelled unsalted raw pistachios (150g); 3/4 cup whole milk (180ml), divided; 2 tbsp unsalted butter (30g); 3.5 oz white chocolate (100g, about 1 cup); 1 tbsp powdered sugar (icing sugar)

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Introduction

Italian Pistachio Cream, or Crema al Pistacchio, is a rich and luscious spread made from fresh pistachios and white chocolate. Its smooth, nutty flavor makes it a perfect treat for spreading on toast, filling pastries, or adding to desserts.

A clear glass jar filled to the top with a thick, creamy light green sauce that has a smooth, swirled texture on the surface, with a silver spoon standing upright in the jar. The jar is set on a rough beige stone surface with scattered pistachio nuts and light pink flower petals around it. The jar's metal clasp is shiny and prominent on the front, and the blurred background includes soft pink flowers and more pistachios. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 heaped cup shelled unsalted raw pistachios (150g)
3/4 cup whole milk (180ml), divided
2 tbsp unsalted butter (30g)
3.5 oz white chocolate (100g, about 1 cup chopped)
1 tbsp powdered sugar (icing sugar)

Instructions

Step 1: Bring a medium pot of water to a boil and add the shelled pistachios. Boil for 4 minutes, then drain and transfer them onto a clean kitchen towel.
Step 2: Fold the towel over the pistachios and rub gently to loosen and remove the skins. Separate and discard the skins.
Step 3: Place the peeled pistachios in a food processor with 1/4 cup (60ml) of milk and 1 tbsp powdered sugar. Process for about 5 minutes, stopping 3–4 times to scrape down the sides. The pistachios will first turn into crumbs, then form a smooth paste.
Step 4: In a clean saucepan, heat the remaining 1/2 cup (120ml) milk, butter, and white chocolate over low heat until melted. Remove from heat and set aside.
Step 5: Transfer the pistachio paste to a blender. Pour in the white chocolate mixture and blend until very smooth and creamy. Adjust the consistency by adding more milk if desired, no need to heat it first.

Tips & Variations

For an extra hint of flavor, add a pinch of sea salt to balance the sweetness.
You can swap white chocolate for milk chocolate for a richer color and deeper taste.
This cream is fantastic as a filling for cakes, swirled into yogurt, or simply spread on warm toast.
Use raw pistachios when possible for the freshest flavor and best texture.

Storage

Store the pistachio cream in an airtight container in the refrigerator for up to 2 weeks. Before using, bring it to room temperature or gently warm to soften. Stir well if it separates slightly. Avoid freezing as it may change the texture.

How to Serve

The image shows a small glass jar filled with a smooth, thick, light greenish-yellow sauce, with a shiny metal clasp on the front. A silver spoon is dipped into the sauce, lifting a rounded scoop that highlights the creamy texture. The jar sits on a white marbled surface with some scattered pistachio nuts and a few light pink flower petals around it. In the background, a blurred woman's hand can be seen holding the spoon. The overall look is fresh and appetizing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios instead of raw?

Raw pistachios are preferred to achieve the best texture and flavor. Roasted pistachios can be used but may result in a different, slightly more intense taste.

Is it possible to make the cream vegan?

You can substitute dairy milk with plant-based alternatives like oat or almond milk and replace butter with coconut oil. Use dairy-free white chocolate to keep it vegan-friendly.