Ingredients
- 1¼ cups raw, shelled pistachios (about 125 g)
- 2 Tbsp unsalted butter (30 g)
- ¾ cup whole milk or cream (190 ml), divided
- 4 oz good white chocolate, chopped
- 2 Tbsp confectioners’ sugar
- ¼ tsp kosher salt
Instructions
1. Boil pistachios for 3 minutes to loosen skins. Drain and rub with a towel to remove most of the skins. Pat dry completely.
2. In a saucepan, melt butter with ¼ cup milk over low heat. Stir in white chocolate until melted and smooth.
3. Place pistachios in a blender or high-speed food processor. Add sugar, salt, and the melted mixture.
4. Blend until a thick paste forms, then gradually add remaining milk to reach a smooth, creamy consistency.
5. Scrape sides often and blend on high for 30–60 seconds until silky and spreadable.
6. Transfer pistachio cream to a clean jar. Chill in the refrigerator for up to 2 weeks.
Notes
Use quality white chocolate like Valrhona for best flavor. Dry pistachios thoroughly before blending to avoid a runny spread. Removing skins makes the cream smoother and more vibrant green. Try adding a dash of vanilla or almond extract for a unique twist. Delicious on croissants, waffles, or drizzled over vanilla ice cream.
- Prep Time: PT20M
- Cook Time: PT4M
- Category: Nut Spread
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg