Name: Italian Pistachio Cream (Crema al Pistacchio) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 heaped cup shelled unsalted raw pistachios (150g); 3/4 cup whole milk (180ml); 1 tbsp powdered sugar; 2 tbsp unsalted butter (30g); 3.5 oz white chocolate (100g/about 1 cup)

Jump to Recipe

This Italian Pistachio Cream (Crema al Pistacchio) is pure velvet in a jar: sweet, nutty, and luxuriously smooth, with a vivid green color that hints at its bold pistachio flavor. It’s the kind of treat Italians adore swirling into yogurt, slathering on croissants, or simply enjoying by the spoonful. If you’ve ever dreamt of capturing the essence of Sicilian pistachios in a creamy spread, prepare to fall in love with this batch-made-at-home wonder.

Italian Pistachio Cream (Crema al Pistacchio) Recipe - Recipe Image

Ingredients You’ll Need

The magic of Italian Pistachio Cream (Crema al Pistacchio) is all about transforming a few humble ingredients into something genuinely decadent. Every component here brings its own nuance—whether it’s richness, silky texture, or the signature nutty green hue.

Pistachios (heaped cup, shelled, unsalted, raw): These are the star of the show, lending both color and a distinct earthy sweetness—find the freshest you can for best results.
Whole Milk (3/4 cup): Adds creamy body and helps everything blend into that irresistible spreadable texture.
Unsalted Butter (2 tbsp): Melts into the cream for a glossiness and rich flavor you can’t replicate otherwise.
White Chocolate (3.5 oz): This is your secret ingredient—it sweetens and adds a lush, smooth mouthfeel that takes the cream from good to fantastic.
Powdered Sugar (1 tbsp): Just enough to balance the flavor without overwhelming the natural pistachio notes.

How to Make Italian Pistachio Cream (Crema al Pistacchio)

Step 1: Blanch and Peel the Pistachios

Start by bringing a medium-sized pot of water to a strong boil. Toss in your shelled, unsalted pistachios for about four minutes—this quick bath softens the skins and primes the nuts for a smoother paste later. Once drained, wrap them up in a clean kitchen towel, give them a gentle rub, and watch those papery skins come right off. Discard the skins for vibrant, pure cream color.

Step 2: Grind the Pistachios into a Paste

Transfer the peeled pistachios to your food processor along with 1/4 cup of the milk and all the powdered sugar. Here’s where the fun happens! Blitz for a good five minutes, stopping occasionally to scrape down the bowl. You’ll notice the pistachios go from coarse crumbs to a glossy, cohesive paste that smells heavenly.

Step 3: Melt the Chocolate, Butter, and Milk

In a fresh saucepan, gently warm the remaining 1/2 cup of milk with the unsalted butter and white chocolate over low heat. Stir often until everything is melted and smooth. This silky mixture is what will transform your pistachio paste into Italian Pistachio Cream (Crema al Pistacchio) perfection.

Step 4: Blend Everything Together

Spoon the pistachio paste into your blender. Pour in the warm chocolate mixture and blend until the cream is utterly smooth and glossy. If you prefer a thinner consistency, you can splash in a touch more milk. No need to heat extra milk—room temperature works just fine at this stage!

Step 5: Cool and Store

Pour your Italian Pistachio Cream (Crema al Pistacchio) into a clean, airtight jar. Let it cool completely, then stash it in the fridge. It will thicken slightly as it chills, perfect for spreading, swirling, or sneaking spoonfuls whenever the craving strikes.

How to Serve Italian Pistachio Cream (Crema al Pistacchio)

Garnishes

Add a sprinkle of roughly chopped pistachios or a light dusting of powdered sugar on top for extra texture and a little visual pop. A few curls of white chocolate also make it look and taste just that much more special.

Side Dishes

Serve your Italian Pistachio Cream (Crema al Pistacchio) with warm brioche, croissants, or crisp biscotti—each one’s a perfect partner for this velvety treat. It also shines as a filling for crepes or alongside juicy, fresh fruit like strawberries and figs.

Creative Ways to Present

This cream isn’t just for spreading! Swirl it into yogurt or gelato, drizzle over pancakes, or use it as a cake filling. You can even layer it in parfaits or blend it into milkshakes for a pistachio twist. For special occasions, thickly pipe it between delicate sandwich cookies for an upscale treat.

Make Ahead and Storage

Storing Leftovers

Italian Pistachio Cream (Crema al Pistacchio) keeps beautifully in the fridge. Spoon it into a clean, airtight glass jar and refrigerate, where it will happily stay fresh and tasty for up to two weeks. Give it a little stir if it thickens or separates slightly.

Freezing

If you want to stock up, freeze extra cream in a freezer-safe container. Just be sure to leave some room at the top for expansion. It will last for around 2-3 months—thaw overnight in the fridge before using, and you’ll be amazed at how well it bounces back!

Reheating

Should your cream become too stiff in the fridge, scoop out what you need and let it come to room temperature, or warm gently over low heat, stirring until silky again. Avoid microwaving at high power to preserve the texture and color.

FAQs

Can I use roasted pistachios instead of raw?

Raw pistachios yield the most vivid green color and a delicate, true flavor in Italian Pistachio Cream (Crema al Pistacchio). Roasted nuts will work in a pinch, but the cream might take on a slightly deeper hue and more pronounced nuttiness.

Is it possible to make this cream dairy free?

Absolutely! Swap the whole milk for your favorite plant-based milk (like almond or oat), and use a vegan white chocolate plus dairy-free butter. The result will still be smooth and luscious, though the flavor profile may shift slightly based on your substitutions.

What can I do if my cream turns out grainy?

If your pistachio paste feels gritty, keep blending—patience is key! High-speed blenders or powerful food processors really shine here. For an ultra-smooth finish, you can also strain the finished cream through a fine mesh sieve.

Does this recipe work with other nuts?

Yes, you can experiment with blanched hazelnuts or almonds for different flavors, but keep in mind you’ll lose the iconic taste and color of Italian Pistachio Cream (Crema al Pistacchio). It’s best to try the original first and then have fun with variations.

How should I use leftovers?

Leftover Italian Pistachio Cream (Crema al Pistacchio) is an invitation to be creative! Spoon it onto toast, whip into frosting, marbel into brownies, or enjoy on warm porridge. Honestly, you might find yourself just eating it straight from the jar—it’s that tempting.

Final Thoughts

If you’re ready to taste a bit of Sicily in your own kitchen, Italian Pistachio Cream (Crema al Pistacchio) is the treat you’ve got to make. It’s easier than you might think, and every jar captures something special: the love for simple, bold flavors and a little everyday luxury. Give it a try and let it become your new secret weapon for dessert bliss!

Italian Pistachio Cream (Crema al Pistacchio) Recipe

★★★★★

5.3 from 15 reviews

Author: Ava
Total Time: 25 minutes
Yield: Approximately 1.5 cups 1x
Diet: Vegetarian

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Description

Indulge in the rich and creamy goodness of Italian Pistachio Cream (Crema al Pistacchio). This decadent treat combines the nutty flavor of pistachios with the sweetness of white chocolate for a luscious dessert spread.

Ingredients

Scale

Pistachio Paste:

1 heaped cup shelled unsalted raw pistachios (150g)
3/4 cup whole milk (180ml)
1 tbsp powdered sugar

White Chocolate Mixture:

2 tbsp unsalted butter (30g)
3.5 oz white chocolate (100g/about 1 cup)

Instructions

Boil and Skin Pistachios: Bring a pot of water to a boil, add pistachios, boil for 4 minutes, drain, and remove skins.
Make Pistachio Paste: Blend pistachios with milk and sugar until smooth.
Prepare White Chocolate Mixture: Melt butter, white chocolate, and milk in a saucepan.
Blend: Combine pistachio paste and white chocolate mixture in a blender until creamy.
Store: Refrigerate pistachio cream for up to 2 weeks.