So, Here’s Why I Fell in Love with Pistachio Cream
I still remember the first time I stumbled on pistachio cream at a tiny gelato shop in Florence. It was a wild shade of green and my Italian was, well, pretty dicey (ask me to order coffee and it’s flawless, though!) – but wow, the taste! Creamy, nutty, almost like what peanut butter wishes it tasted like on fancy days. Ever since, I’ve been tinkering at home to get it just right. Honestly, I’ve made more batches than I want to admit. One batch even ended up as a curious shade of swamp green – don’t ask. Point is, this Easy Homemade Pistachio Cream is the closest I get to that dreamy spread, and it always disappears faster than I’d like.
Why You’ll Love This (Probably Even Too Much)
I whip this up when I want to impress friends, or just when toast gets boring. My family goes nuts for it (badum-tiss!) because it’s creamy and sweet but doesn’t taste fake, you know? I swear, even my cousin who claims she doesn’t like “green things” eats half a jar when she visits. And when I’m in a hurry or running low on fancy ingredients, I just swap in whatever’s around. On busy school mornings, this stuff on warm bread? Makes me hero of the day. That said, I’ve totally messed up a batch by toasting the pistachios too much—burnt nuts make everything taste weird, so don’t pull a me.
Gather Your Stuff (And Relax About the Details)
- 1 cup shelled pistachios (unsalted; roasted or raw, honestly whatever is easier—you can even use pre-chopped or the kind that comes in a bag—my gran swore by buying them in bulk but I never noticed a huge difference!)
- 1/2 cup powdered sugar (sometimes I use superfine caster sugar; regular granulated works in a pinch if you blend it enough)
- 2 tablespoons neutral oil (I like grapeseed for this but sunflower is totally fine; olive oil’s a bit much unless you’re feeling adventurous!)
- 1/2 teaspoon vanilla extract (real or imitation – honestly, nobody can tell, just don’t overdo it)
- 1/8 teaspoon salt (just a pinch, or skip if you want it super sweet)
- 2–3 tablespoons milk (dairy or unsweetened plant milk both work—I once used oat milk and nobody noticed.)
Here’s What You Do (Don’t Overthink It!)
- Toast the Pistachios (optional). This is where you get all fancy. If you start with raw nuts, toss them on a baking tray, slide them into a 300ºF (about 150ºC) oven for 5–7 minutes. Keep your nose on alert! Burned pistachio is not a vibe. I actually prefer them just warm, not too toasty.
- Blend Like You Mean It. Pop the pistachios in a food processor (even a cheap little chopper will do), blitz ‘til crumbly. Now, scrape down the sides. Add the sugar, salt, oil and vanilla. Blend again. At this point, it’ll look all grainy—don’t panic, it always looks like that at first.
- Milk ‘Til Creamy. Drizzle in milk, a tablespoon at a time, blending between pours until it turns into velvety magic. This is where I usually sneak a taste, sometimes adding just a teensy bit more milk. But don’t add too much! You want it spreadable, not runny.
- Final Blend. Give it a last good whiz. If it’s still not smooth enough, let it sit for a sec and blend again. Some days it just needs a little patience (and so do I, honestly).
- Spoon into a jar. That’s it! Lick the spatula—I always do. You’ve earned it.
Notes from the Trench (a.k.a., My Kitchen Counter)
- If you use already-salted pistachios, go easy on the extra salt. Learned that lesson the hard way, ha.
- Supermarket-brand pistachios taste just fine; don’t let food snobs talk you out of using what’s on sale.
- I sometimes make this ahead and swear it gets a bit better after a few hours—but, you know, if you eat it straight away, I’m not judging.
If You Want to Mess Around (Variations I’ve Tried)
- Chocolate swirl? Not my proudest experiment—mine separated, but maybe you’ll do better!
- Lemon zest perks it up a lot. But go easy, as it can take over.
- Honey in place of sugar? A bit runny but oh-so-good, just a different vibe, more breakfasty.
Don’t Have the Fancy Gear?
Most people say you need a high-powered processor, but one time, I literally used a stick blender in a mug. It wasn’t the smoothest, but it still tasted brilliant. Just scrape down the sides often, and don’t stress the texture.
Got Leftovers? (You Wish!)
Stash your pistachio cream in a sealed jar in the fridge. It’s good for about a week, but honestly, it never sits around that long at my place! If it thickens up, a quick stir fixes it.
How I Love to Eat It
Honestly, on fresh toast, it’s perfection. My little brother likes it dunked with apple slices. I occasionally stir a spoonful into hot porridge to brighten up gloomy mornings – I may or may not have dolloped it onto pancakes and pretended it was health food. My aunt tops cupcakes with it, but what can I say, she’s a trendsetter.
Things I’ve Learned the Hard Way (Pro Tips)
- Once, I dumped all the milk in at once—ended up with pistachio soup. Add it slowly.
- Don’t try to skip the scraping, unless you want chunky bits. Actually, I find it works better if you’re a bit obsessive with the spatula here.
- If your family sneaks tastes before you’re done, it’s normal. Just hide the jar, ha.
Questions from My Quirky Crew (FAQ)
Do I have to peel the pistachios?
Nah—unless you’re after Instagram-level vibrant green. The skins add a nuttier note, a bit rustic, which, between you and me, I actually prefer. But, sometimes I peel half if I’m feeling, you know, extra fancy.
Can I use roasted/salted pistachios?
Yeah! Just adjust the salt. Honestly, I use whatever’s cheapest sometimes (don’t tell the pistachio police).
Is it vegan?
Almost! Just use plant-based milk (like oat or almond), skip the honey if you go that way. Easy peasy.
Why isn’t mine green like the pictures?
Probably the nut skins or maybe the nuts are from a different region. Or maybe your kitchen lightbulb is, like mine, oddly yellow. Doesn’t matter; tastes the same!
Can I freeze it?
I wouldn’t. The texture gets funky after thawing. But, who’s got leftovers anyway?
And that’s it, really. Let me know if you invent a new twist—I’m always up for a pistachio adventure (unless it involves chili powder again; still not sure what I was thinking there).
Ingredients
- 1 cup shelled unsalted pistachios
- 1/2 cup granulated sugar
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1/8 teaspoon fine sea salt
Instructions
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1Place the pistachios in a food processor and blend until finely ground.
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2In a small saucepan, combine milk, sugar, and ground pistachios. Heat gently over medium heat, stirring frequently, until the mixture is warm.
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3In a separate bowl, mix cornstarch with a few tablespoons of cold milk to form a slurry. Add to the saucepan while stirring constantly.
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4Continue to cook the mixture, stirring, until it thickens and begins to bubble, about 3-5 minutes.
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5Remove from heat and stir in the butter, vanilla extract, and salt until fully incorporated.
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6Allow to cool, then transfer to a jar. Refrigerate until ready to use.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
150 caloriescal
Protein:
4gg
Fat:
8gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
17gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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