Easy Homemade Pistachio Cream (Crema di Pistacchio)

The Gourmet Spread You Didn’t Know You Could Make

Have you ever tasted an ingredient so pure and vibrant it completely redefines your perception of it? For me, that moment came with pistachios. I had only ever known the muted, salty snack nut. But then I tried ones that were truly fresh—intensely flavourful and a stunning shade of emerald green. That experience sent me on a quest to capture that pure, nutty essence, because the overly sweet, artificially coloured pistachio spreads in stores just couldn’t compare. I was shocked to discover how simple it is to make at home. This luxurious pistachio cream recipe uses just 5 ingredients to create a silky, decadent spread that tastes like pure, unadulterated pistachio bliss.

The 5 Simple Ingredients for a Luxurious Cream

The secret to an incredible crema di pistacchio isn’t a long list of ingredients; it’s the quality of the few you use. The star of the show is, of course, the pistachio.

this now & bake later ❤️

Timing Breakdown

This gourmet treat is surprisingly quick to make, with most of the time being hands-off.

• Preparation Time: 5-10 minutes (shelling nuts if needed)
• Cook Time: 8-10 minutes roasting
• Active Time (Blending): 5-10 minutes
• Chilling Time: 30 minutes
• Total Time: Approximately 1 hour

Data Insight: A small jar of high-quality, imported pistachio cream can be quite expensive. By making it at home, you can save an average of 40-60% and have complete control over the sweetness, quality of ingredients, and texture.

Step-by-Step Instructions

Step 1: Awaken the Flavor by Roasting the Pistachios

Preheat your oven to 350∘F (175∘C). Spread the shelled pistachios in a single layer on a baking sheet. Roast for 8-10 minutes until they are fragrant and lightly toasted. Do not skip this step! Roasting releases the natural oils in the nuts, deepening their flavour and making them much easier to blend into a smooth paste. Let the pistachios cool completely on the baking sheet.

Step 2: Create the Silky Pistachio Paste

Once cooled, place the roasted pistachios in the bowl of a high-powered food processor. Blend them continuously. First, they will break down into a coarse, sandy powder. Then, as you keep blending, they will start to clump together. Finally, after a few minutes, they will release their oils and transform into a smooth, liquidy paste similar to a natural nut butter. Be patient and scrape down the sides of the bowl as needed.

Step 3: Sweeten and Perfect the Cream

Once you have a smooth pistachio paste, add the powdered sugar and the pinch of salt. Blend again for about 30 seconds until everything is fully incorporated and the mixture is smooth.

Step 4: Add the Finishing Touches

With the food processor running on low, slowly pour in the heavy cream and the vanilla extract. Blend until the mixture is completely smooth, creamy, and has lightened in colour. If the cream seems too thick for your liking, you can add another tablespoon of heavy cream until you reach your desired consistency.

Step 5: Chill to Thicken

For the best texture, transfer the pistachio cream to a clean, airtight jar or container. Refrigerate for at least 30 minutes. The cream will thicken considerably as it chills.

Nutritional Information

This is a rich, decadent spread. Here is an approximate nutritional breakdown per tablespoon.

• Calories: Approx. 85 kcal
• Fat: 7g
• Carbohydrates: 5g
• Sugar: 4g
• Protein: 2g

Disclaimer: Nutrition is estimated and can vary based on the specific ingredients and final consistency.

Variations and Dietary Needs

This simple recipe is easy to adapt.

• Make it Vegan/Dairy-Free: The only swap needed is the heavy cream. Replace it with the thick, solidified cream from the top of a can of full-fat coconut milk, or use a high-quality, creamy dairy-free alternative like barista-style oat milk.
• Make it Lower-Sugar: You can reduce the powdered sugar to 31​ cup for a more nut-forward flavour. You can also use a powdered monk fruit or erythritol sweetener.
• Add a Flavour Boost: A tiny splash (81​ teaspoon) of almond extract will intensify the overall nutty flavour profile beautifully.
• White Chocolate Pistachio Cream: For an extra decadent version, melt 50g of high-quality white chocolate and blend it in during Step 4.

Serving Suggestions

A jar of homemade pistachio cream in your fridge is a ticket to instant gourmet treats.

• Breakfast Upgrade: Swirl it into your morning yogurt or oatmeal, or spread it generously on warm toast, croissants, or brioche.
• Delicious Filling: Use it as a filling for crepes, donuts, macarons, or between layers of a vanilla cake.
• Simple Dessert: Dollop it over a bowl of fresh berries (especially raspberries) and Greek yogurt, or use it as a dip for cookies and fruit slices.
• Personalized Tip: My absolute favorite way to enjoy this is as a filling for warm, freshly made croissants. Paired with a strong cup of coffee, it’s an unbelievably luxurious breakfast treat.

Common Mistakes to Avoid

1. Using Raw Pistachios: Roasting is a non-negotiable step. Raw pistachios lack the depth of flavour and won’t release their oils as easily, resulting in a bland, gritty cream.
2. Not Blending Long Enough: The most common issue is impatience. It can take a full 5-8 minutes in a good food processor for the nuts to go from crumbs to a smooth, liquidy paste. Keep scraping the sides and trust the process!
3. Using a Weak Blender/Processor: While you don’t need the most expensive model, a very old or under-powered food processor may struggle to make nut paste and could overheat. Give your machine breaks if it feels warm.
4. Adding the Cream Too Soon: Wait until you have a completely smooth pistachio paste before adding the sugar and cream. Adding them too early can prevent the nuts from breaking down properly.

Storing Your Homemade Pistachio Cream

Proper storage will keep your delicious creation fresh and ready to enjoy.

• Storage: Transfer the finished cream to a clean, airtight glass jar. Store it in the refrigerator.
• Duration: It will stay fresh in the refrigerator for up to 2 weeks.
• Texture Note: The cream will become quite firm and thick when chilled due to the fats in the nuts and cream. Simply let it sit at room temperature for 10-15 minutes to soften before using.

The Taste of Pure Luxury, Made Simple

This homemade pistachio cream recipe is a revelation. It proves that with just five simple ingredients and a little bit of patience, you can create a truly gourmet spread that is leagues beyond anything you can buy in a store. The flavour is intensely nutty, perfectly sweet, and the texture is impossibly silky and smooth. Whether you spread it, swirl it, or just eat it with a spoon, this crema di pistacchio is a little jar of luxury that will make any moment feel special.

We are so excited for you to experience this incredible treat! Let us know all the delicious ways you use it by leaving a comment and a rating below. Be sure to subscribe for more simple, gourmet recipes!

FAQs

Q1: Do I have to use unsalted pistachios?

It’s highly recommended. Using unsalted pistachios gives you complete control over the final flavour. If you can only find salted, roasted pistachios, you can use them, but be sure to omit the pinch of salt from the recipe.

Q2: Why isn’t my pistachio cream bright green like the ones in stores?

Many commercial pistachio creams use artificial colouring or are made with special, vibrant green pistachios (like those from Bronte, Sicily). Homemade cream made from standard pistachios will naturally be a more muted, earthy green or brownish-green colour. The flavour, however, will be far more authentic and delicious!

Q3: My food processor is struggling and the nuts are just a thick clump. What should I do?

This is a normal stage in the process. Keep scraping down the sides and continue to blend. If the motor on your machine feels very warm, turn it off and let it rest for 5-10 minutes before continuing. You can also add a teaspoon of a neutral oil (like avocado oil) to help get things moving.

Q4: Can I make this pistachio cream vegan?

Yes, very easily! The only ingredient you need to swap is the heavy cream. For a rich and creamy vegan version, use the thick, solidified cream from the top of a chilled can of full-fat coconut milk.

Q5: What are some other ways to use pistachio cream?

The possibilities are endless! Fold it into whipped cream to make a simple pistachio mousse, use it as a base for a gelato or ice cream recipe, swirl it into brownie batter before baking, or use it to fill homemade cannoli shells.

Easy Homemade Pistachio Cream (Crema di Pistacchio)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Evelyn Marcella Rivera
• Total Time: 50 minutes
• Yield: 8 Servings 1x

Print Recipe

Pin Recipe

Description

A luxuriously smooth spread made from roasted pistachios, sweetened with powdered sugar and enriched with cream and vanilla. Perfect on toast, stirred into yogurt, or enjoyed straight off a spoon—this homemade version saves you 40–60% compared to store-bought and lets you control sweetness and texture.

---

Ingredients

Units USM Scale 1x2x3x

• 1 cup Unsalted pistachios (Shelled)
• 1/2 cup Powdered sugar
• 1/4 cup Heavy cream (Plus extra if needed for consistency)
• 1 tsp Vanilla extract
• Pinch Salt

Cook Mode Prevent your screen from going dark

---

Instructions

Awaken the Flavor by Roasting the Pistachios

1. Preheat oven to 350°F (175°C). Spread pistachios in a single layer on a baking sheet.
2. Roast 8–10 minutes until fragrant and lightly toasted. Let cool completely.

Create the Silky Pistachio Paste

1. Transfer cooled pistachios to the food processor. Blend continuously: they’ll first turn to powder, then clump, and finally become a smooth, oil-rich paste. Scrape down sides as needed (about 3–5 minutes).

Sweeten and Perfect the Cream

1. Add powdered sugar and a pinch of salt to the paste. Blend 30 seconds until fully incorporated and smooth.

Add the Finishing Touches

1. With the processor running on low, slowly pour in heavy cream and vanilla. Blend until the mixture is completely smooth. If too thick, add up to 1–2 tablespoons more cream to reach desired consistency.

Chill to Thicken

1. Transfer to an airtight jar. Refrigerate at least 30 minutes—the cream will thicken as it chills.

Notes

• Sweetness Adjust: Add more or less powdered sugar to suit your taste.

• Consistency Tip: For a pourable cream, use up to ¼ cup heavy cream total.

• Storage: Keeps in the fridge up to 2 weeks; stir before each use.

• Variations: Stir in a pinch of cinnamon or cocoa powder for flavor twists.

• Serving Ideas: Spread on toast, dollop on pancakes, or swirl into ice cream or yogurt.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Condiments, Dessert
• Cuisine: Italian

Nutrition

• Calories: 85