Description
A smooth and creamy pistachio spread made with real pistachios, milk, butter, and vanilla. Perfect for toast, desserts, or straight from the spoon.
Ingredients
Scale
- 1 cup raw shelled pistachios (about 140 grams)
- 1/2 cup powdered sugar (about 60 grams)
- 1/4 cup whole milk (60 milliliters)
- 2 tablespoons unsalted butter (about 30 grams)
- 1 teaspoon pure vanilla extract
Instructions
- Add the raw shelled pistachios and powdered sugar to a food processor. Blend until a fine paste forms.
- In a small saucepan, gently warm the whole milk and unsalted butter over low heat until the butter is fully melted. Do not boil.
- Pour the warm milk and butter mixture into the food processor along with the vanilla extract.
- Blend again until the mixture becomes completely smooth and creamy, scraping down the sides as needed.
- Taste and adjust sweetness if desired, then blend briefly once more.
- Transfer the pistachio cream to a clean glass jar and let it cool before sealing and refrigerating.
Notes
- Blend long enough to achieve a silky smooth texture.
- If the cream thickens in the refrigerator, let it sit at room temperature for a few minutes before using.
- Lightly toasting the pistachios before blending will deepen the flavor.
- Store in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7g
- Sodium: 15mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
Keywords: pistachio cream recipe, pistachio spread, homemade nut spread, Italian pistachio cream, dessert spread