I’ve always loved pistachios—their subtle sweetness and toasty aroma feel both comforting and elegant.
But when I first made this Pistachio Cream Spread, it was like discovering a new kind of magic.
It’s nutty, creamy, and lusciously smooth, like a gourmet version of Nutella with a vibrant green twist.
Whether spread on toast, drizzled over pancakes, or eaten straight off the spoon, it’s pure indulgence.
Why You’ll Love This Recipe
Velvety texture and rich pistachio flavor
Made with simple ingredients—no preservatives
Versatile: great for breakfast, dessert, or gifts
Beautiful green color that’s naturally inviting
Stores well, so you always have a treat on hand
What You’ll Need (Ingredient Highlights)
Raw unsalted pistachios – The star of the show; fresh and full of flavor
White chocolate – Adds creaminess and sweetness
Whole milk or cream – For richness and smooth blending
Unsalted butter – Deepens the flavor and texture
Confectioner’s sugar – Just the right amount of sweetness
Kosher salt – Balances and enhances the nutty notes
Pro Tips Before You Start
Use fresh, high-quality pistachios for the best flavor.
Removing the skins gives the cream a smoother texture and brighter color.
Chop the white chocolate finely to help it melt faster.
Blend thoroughly to avoid a grainy texture—don’t rush the blending.
Store it in a clean, airtight glass jar to keep it fresh longer.
How to Make Pistachio Cream Spread
Step 1: Prepare the Pistachios
Bring water to a boil in a medium pot.
Add shelled pistachios and boil for 3 minutes.
Drain and rub with a clean towel to remove skins.
Discard skins and set pistachios aside.
Step 2: Melt the Chocolate and Butter
In a microwave-safe bowl, heat butter with milk until the butter is melted and milk is hot.
Add chopped white chocolate and stir until smooth.
Heat for 10–15 more seconds if needed. (You can also melt it gently on the stovetop.)
Step 3: Blend the Ingredients
Add peeled pistachios to a blender.
Pour in remaining 1/2 cup milk, confectioner’s sugar, and salt.
Add the melted chocolate mixture.
Blend on medium, scraping sides as needed, until a paste forms.
Increase speed and blend until creamy and smooth.
Step 4: Store the Spread
Transfer the pistachio cream to a clean, airtight container.
Store in the fridge and enjoy it chilled or at room temperature.
What to Serve It With
Warm toast, croissants, or brioche
Swirled into oatmeal or yogurt
As a dip for fruit like strawberries or apples
Layered in cakes or crepes
On waffles or pancakes instead of syrup
Variations / Substitutions
Use dark or milk chocolate instead of white for a deeper taste
Swap milk with coconut milk for a dairy-free twist
Add a dash of cardamom or cinnamon for a spiced flavor
Reduce sugar for a less sweet version
Add a splash of almond extract for more depth
Storage & Leftovers
Fridge: Store in an airtight container in the fridge for up to 2 weeks
Texture: It may thicken when chilled—warm gently or stir to soften
Freezer: Not recommended, as texture may change
Serving Tip: Let it sit at room temp for 10 minutes before using
FAQs
Can I use roasted pistachios instead of raw?
Yes, but raw gives a cleaner, fresher pistachio flavor. Roasted adds a toastier taste.
Do I have to remove the skins?
Removing skins gives a smoother texture and better color, but you can skip this if you don’t mind a coarser spread.
Can I use dairy alternatives?
Yes! Swap the milk and butter with plant-based versions for a dairy-free recipe.
Is this similar to pistachio butter?
Not exactly—this is creamier and sweeter due to milk and chocolate.
Can I adjust the sweetness?
Absolutely. Reduce or increase confectioner’s sugar to your liking.
Can this be used as cake filling?
Definitely! It’s perfect for layering between cake or spreading in crepes.
Why does it turn brownish in the fridge?
That can happen with oxidation—keep it sealed and away from light to maintain the green color.
Final Thoughts
There’s something irresistibly luxurious about homemade Pistachio Cream Spread.
It’s elegant, comforting, and surprisingly easy to make.
Whether you gift it to someone or enjoy it in quiet moments with coffee and toast, it’s a little green spoonful of joy that you’ll want to keep around always.
Pistachio Cream Spread
Ingredients
- 1 1/4 cups raw unsalted pistachios, shelled (125g)
- 2 tablespoons unsalted butter 30g
- 3/4 cup whole milk or cream 190ml, divided
- 4 oz good white chocolate chopped (about 1 cup)
- 2 tablespoons confectioner’s sugar
- 1/4 teaspoon kosher salt Diamond Crystal
Instructions
- Boil pistachios for 3 minutes, then rub off skins and discard.
- Heat butter and 1/4 cup milk until melted, stir in white chocolate until smooth.
- In a blender, add peeled pistachios, remaining milk, sugar, salt, and chocolate mixture.
- Blend until creamy.
- Transfer to airtight container and refrigerate. Keeps for up to 2 weeks.
- See full steps with tips & photos → https://wimpysdiner.net/pistachio-cream-spread/
Notes
- Texture Tip: If you prefer a smoother texture, you can add more milk to adjust to your desired consistency.
- Storage: Always keep the spread refrigerated in an airtight container for freshness.
