2-ingredient Pistachio Cream Recipe

Easy pistachio cream in a jar, featured image.

5 from 11 votes

2-ingredient Pistachio Cream Recipe

This is the easiest and most delicious homemade pistachio cream recipe (a.k.a. crema al pistacchio in Italy). It requires just 2 ingredients and tastes HEAVENLY! Enjoy it as a sweet spread or incorporate it into pistachio dessert recipes like Dubai chocolate pistachio cake or these crowd-pleasing pistachio chocolate balls with crunchy kunefe filling.

Prep Time25

Total Time25

Course: Snack, Sweet

Cuisine: Italian, Mediterranean

Diet: Gluten Free, Vegetarian

Servings: servings (1oz / 28g)

Calories: 162kcal

Author: Makos

Ingredients

7 oz pistachio nuts shelled, roasted, unsalted
7 oz white chocolate melted - see note #1

Optional (for creamier texture):

1 tablespoon vegetable oil neutral tasting - see note #2

US Customary - Metric

Instructions

Transfer the pistachios to a food processor and blitz for 20 minutes or until you get a very smooth, thin paste (this is natural pistachio butter). Stop half way through and scrape the bowl of your food processor with a rubber spatula.
✏️ Note: You can also use a high-power blender with a tamper, but you may need to double the recipe if the quantity of pistachios is too small for the blender to process effectively.
After 20 minutes of processing, the pistachio butter should be warm. Add the white chocolate (and the vegetable oil - if using) and process for 5 minutes more, until the chocolate is completely incorporated and the mixture is smooth.
Pour the pistachio cream spread into a jar and store at room temperature. It will be warm and runny at first but it will thicken by the next day.

Video

Notes

Note #1: Use real white chocolate - it contains only cocoa butter, without any other added fats. Initially this recipe asked for chopped (not melted) chocolate but after further experimentation I concluded that if you first melt the chocolate the pistachio cream stays smooth and creamy for longer (I guess it has something to do with un-tempering the chocolate when you melt it).

Note #2 - about the consistency: If you live in a cold climate or you're making it during the winter, the cream may firm up, especially if the temperature in your house is less than 75°F (24°C). To keep it creamy and spreadable, add a neutral tasting vegetable oil such as avocado oil, corn oil or sunflower oil. In any case, if the cream firms up, warming it briefly in a microwave oven (in 10-second increments) will restore its texture.

How to make it without a food processor: Instead of pistachio nuts use the same weight of store-bought natural pistachio butter. Melt the white chocolate in a double boiler (or in a microwave oven) and mix in the pistachio butter and the oil (if using).

If you love pistachios and chocolate, don't miss these Pistachio Chocolate Chip Cookies (with flavor boost!). And for more pistachio dessert recipes, please check this real pistachio ice cream (no churn recipe) and this pistachio cake with rose water buttercream.

Nutrition