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This homemade Pistachio Cream is smooth, nutty, lightly sweet, and made without milk or white chocolate. Spread it on toast, spoon it onto desserts, or use it to make Dubai chocolate bars.
My kids ask me to make Dubai chocolate so often that buying those small, expensive jars of pistachio cream stopped making sense. I started making a bigger batch at home, and now a jar is usually waiting in my refrigerator. Just know that homemade pistachio cream will not always have that almost-neon green color you see in store-bought jars. Its color depends on the pistachios you use, but the flavor is so much fresher.
If you have been looking for pistachio cream at the grocery store and coming home empty-handed, you are not alone. It can be really hard to find, and when you do, the price is not pretty. That is why I started making it myself, and I am so glad I did.
If you like nut butters, check out my homemade cashew butter and my homemade almond butter recipe.
Recipe Overview
Pistachio Cream vs. Pistachio Butter
Pistachio butter is usually made with pistachios and nothing else, similar to natural peanut butter. Pistachio cream is sweeter and has a softer, more dessert-like texture.
My version is dairy-free and made with pistachios, powdered sugar, neutral oil, tahini, and salt. Tahini is optional, but I like the flavor when I use it for Dubai chocolate. Traditional Italian pistachio cream often contains milk, butter, or white chocolate, so the texture and flavor will differ slightly.
What is Pistachio Cream?
Pistachio cream is a smooth, sweet spread made from ground pistachios, sugar, and oil. It originally comes from Italy, where it’s called crema al pistacchio, and has long been a staple in Italian pastries and desserts. It got really popular here when everyone started making Dubai chocolate bars or Dubai Chocolate Strawberries and needed it as a filling.
It is different from pistachio butter. Pistachio butter is just blended pistachios with maybe a little oil, kind of like almond butter. Pistachio cream has added sugar, which makes it sweeter, creamier, and more like a spread you would put on toast or use inside a dessert. Think of it like the pistachio version of Nutella.
Ingredients needed
Below is a list of ingredients you will need to make it. Full measurements are listed further down below in the recipe card.
- Raw Pistachios: I like using raw pistachios but roasted will also work
- Powdered Sugar: If you skip this, it feels like you are just making pistachio butter. Makes sense? Honey could work, but it will make the consistency runnier.
- Oil: I use avocado oil most of the time, and sometimes I use refined, pure liquid coconut oil from “Simple Truth” that doesn’t add any taste.
- Tahini paste: Adds a nice nutty flavor, I love, but could be optional if you do not have it.
Optional blanching step
Do you need to peel the pistachios?
This is totally optional, but it’s worth mentioning. Pistachios have a thin, papery skin. If you leave the skins on, your pistachio cream will still taste great, but the color will be a bit darker, more brownish-green, instead of the bright, vibrant green you see in photos.
If you want that beautiful bright green color, here is what you need to do:
Bring a pot of water to a boil. Drop your shelled pistachios in and let them boil for about 3 minutes. Drain them and spread them out on a clean kitchen towel. Fold the towel over them and rub back and forth. The skins will start to slip right off. You do not have to get every single one peeled off; just do your best. Let the pistachios dry completely before blending.
This blanching step is not required for the taste, but it makes a big difference in color if that matters to you.
How to make Pistachio Cream
Below is a step-by-step process for how to make the pistachio cream. These are also found in the recipe card.
Step 1: Add the 3 cups of raw or toasted pistachios into a high-powered blender.
Step 2: Process at high speed for about 5 minutes.
Step 3: Next, add the ¼ cup avocado oil, 1/3 cup powdered sugar, 2 tablespoons Tahini paste, and ½ teaspoon salt.
Step 4: Continue to process for another 15-20 minutes. Every 5 minutes or so, you can open the blender and scrape the pistachios down the side.
Step 5: Keep blending until you get a smooth paste or cream texture. Don’t worry, it will happen. You do not need to add more oil.
Step 6: Transfer the pistachio cream into a large jar or two small jars. Use as needed or store in the fridge.
Troubleshooting Pistachio Cream
Why is my pistachio cream grainy?
Keep processing and scrape down the sides as needed. The pistachios will move through several stages before becoming smooth. A high-powered food processor or blender will give you the best result.
Why is it too thick?
Add neutral oil one tablespoon at a time and blend after each addition. Stop as soon as the cream reaches your desired consistency.
Why did it become oily?
The mixture may have gotten too warm or received more oil than it needed. Stop the machine occasionally to scrape down the sides and allow the mixture to cool. Add the oil gradually rather than pouring it in all at once.
Why is it brown instead of bright green?
The color depends on the pistachios. Raw, bright-green pistachios with their skins removed produce the lightest color. Roasted pistachios and pistachios with darker skins will make a browner cream, but it should still taste delicious.
Can I use it for Dubai chocolate?
Yes. The tahini makes this version especially good for Dubai chocolate. If you prefer a sweeter or firmer filling, you can use the tested white chocolate variation.
Tips from my kitchen
- Blender vs food processor: I use a high-powered blender, and it works great. That said, a food processor will also do the job, and some people actually find it yields a smoother texture. If you have a regular blender that is not super powerful, soak the pistachios in hot water for about 20 minutes to soften them before blending. That makes it a lot easier on the machine.
- Pistachios: If you want to use what you have on hand, like roasted pistachios, that will work too. The taste and color will vary slightly. If you are using salted pistachios, do not add any additional salt. Also, most pistachios have skin; if you want to keep it on, that’s fine, but the pistachio cream will be darker from the pistachios’ skins. (See my blanching tip above)
- Storing: I had these on my counter for 2 weeks once, and they held up well. If you are more comfortable storing them in the fridge, you can do so. Treat them like you would any other nut butter, which typically has a long shelf life.
- White chocolate variation: Want to make it even creamier? Some people like to add white chocolate to their pistachio cream, and honestly, it does make it extra silky and rich. If you want to try it, melt about 1/3 cup of white chocolate chips and add it in when you add the sugar and oil. It will give the cream more structure and a slightly sweeter taste. I keep mine without it to keep things lighter, but both versions are delicious.
Common Questions
Yes. If you only have roasted pistachios, go right ahead. It will also work. Taste and color will vary slightly. I only recommend being mindful of the salt. If the roasted pistachios are salted, do not add more salt.
Honey will work, yes. But keep in mind it will change the consistency a bit and be runnier/thinner.
Sure. If you do not have it on hand, skip it. I love the taste it adds, so if you have it, add it. Yummy.
No, peeling the pistachios is optional. The cream will still taste good with the skins on, but it will be darker, and the texture may not be as smooth. For a brighter green cream, blanch the pistachios, rub off as much of the skin as possible, and let them dry completely before blending.
The color depends on the pistachios you use. Raw pistachios with bright green centers will produce the greenest cream. Roasted nuts and pistachios with darker skins will make the cream look browner or more olive green. Peeling the pistachios can improve the color, but homemade pistachio cream will not always be as bright as store-bought versions.
Possibly, but the result will be much thicker. Pistachios contain natural oils and may eventually form a paste if you process them long enough. However, a small amount of neutral oil helps the mixture blend more easily and gives it a smoother, more spreadable consistency. If you want to use less oil, add it gradually and stop once the cream looks smooth.
Yes. Place it in a freezer-safe container, leaving a little room at the top, and freeze it for up to three months. Thaw it overnight in the refrigerator, then stir it well before using. The texture may be slightly thicker after freezing, but it should loosen as it approaches room temperature.
Ways to use pistachio cream
Once you have a jar of this, you are going to want to put it on everything. Here are some of my favorite ways to use it:
- Spread it on toast or a croissant in the morning
- Use it as the filling for Dubai chocolate bars (this is the reason I started making it!)
- Spoon it over vanilla ice cream
- Drizzle it on pancakes or waffles
- Swirl it into yogurt or oatmeal
- Use it as a filling for cakes, cupcakes, or macarons
- Dip strawberries or fruit in it
- Honestly, eat it straight from the spoon. No judgment.
Pin this now to find it later
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If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
Pistachio Cream Recipe
Video
Equipment
- High Power Blender
Ingredients
- 3 cups raw pistachios, shelled, roasted will work too
- ⅓ cup powdered sugar
- ¼ cup avocado oil, or any other neutral oil
- 1½ tablespoons Tahini paste
- ½ teaspoon salt
Instructions
- Add the 3 cups raw pistachios into a high-powered blender and process for 5 minutes.
- Next, add the ¼ cup avocado oil, ⅓ cup powdered sugar, 1½ tablespoons Tahini paste, and ½ teaspoon salt.
- Continue to process for another 15-20 minutes. (depending on your blended you may only need 15 minutes- stop when it looks creamy to you -see note)
- Every 5 minutes or so, you can open the blender and scrape down the pistachios on the side of the blender.
- Keep blending until you get a smooth paste or cream texture. Don't worry it will happen. You do not need to add more oil.
- Transfer the pistachio cream into a large jar or two small jars. Use as needed or store in the fridge * see notes.
Notes
- Serving size: 2 tablespoons
- Makes a total of 2 and 1/4 cups.
- I stored mine in an 18-ounce jar.
- Do not overblend, otherwise it will become too oily. When you blend any nut for too long, it will release its natural oils. Depending on the blender, you may need 15 minutes. Watch it and stop when it looks creamy enough.
- Pistachios: If you want to use what you have on hand, like roasted pistachios, it will also work. The taste and color will vary slightly. If you plan to use salted pistachios, refrain from adding additional salt. Also, most pistachios will have skin on them. If you want to keep it on, that’s fine, but the pistachio cream will have a darker color from the skin of the pistachios.
- Storing: I had these on my counter for 2 weeks once, and they held up well. If you prefer to store them in the fridge, you can. Treat them like you would any other nut butter, which typically has a long shelf life.
- You may see some people making this with powdered milk or white chocolate. I do not feel like there is a need for this or the added calories. Up to you.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Seems easy enough but even after peeling them it’s still dark lol. Wondered why I wasted my time. Currently just waiting for a creamy texture. I’m wanting to add something but you said not to lol.
Thats so odd. I’ve made this so many times, too, and I didn’t experience this. Did you use raw pistachios or roasted ones? Did you change anything? You only needed to blend till it was creamy enough to your liking. What were you planning to make with it? Please save it! Let it sit covered on your counter for a couple of days. Whatever extra oil you mentioned will float, and you can just drain it. Similar to what you see when you open a jar of natural peanut butter or almond butter. You can for sure save this. Let me know what your opinion was on it.
I followed the recipe exactly as you said. I blended for 20 minutes and mine did not get creamy. Instead it was very oily. What did I do wrong
Hi. It all depends on the blender. Yours must be high-powered and probably only needs 15 minutes. When you blend for too long, their natural oils get released. You needed to just watch and stop when it looked creamy enough.
Best thing I’ve had in a while!
Thanks.
I made this over the weekend for some friends! We loved it. Thanks for sharing!
Glad you all loved it.
This was absolutely delicious!
Glad you loved it.
Very easy and tasty. So good
Thanks
This is so delicious
This is so yummy. It was so easy to make and better than store-bought.
Thanks. Glad you loved it.
To add to my previous comment. I’m making Dubai chocolate bars so that’s why I wanted a creamier consistency. But if you want a spread for bread and other things that’s healthier then stick to this recipe!!!
Thanks Marc, yes, I agree. Thanks for the feedback.
Great recipe! I added 1 cup of melted white chocolate in the end and in my opinion it’s unbelievable. The is great easy recipe! I just wanted it to be a bit more creamy and the 1 cup of chocolate added that!!!
Yes. Adding white chocolate makes it so much yummier. But that being said, I tried to keep this healthier with less sugar. Either way will work.
This was my first attempt at msking pistachio cream and this will be my recipe keeper. Made it exactly as directed and it is amazing!! Thank you!
Glad you loved it.
Hi Rena,
Di you boil the nuts to take out the brown covering in order to have a vibrant green color? If so, how many minutes?
Jessica
The ones I used by simple truth were already mostly peeled. But you can boil for 5 mins to help with that yes.
Wow It was so good