How to Make Pistachio Cream at Home

Pistachio cream is a rich, velvety spread made with just one simple ingredient: pistachios. Naturally creamy and full of flavor, it’s perfect to enjoy on bread, cookies, or even by the spoonful.

But its real magic lies in its versatility - this luscious cream is often used to create mouthwatering desserts like pistachio tiramisu, pistachio gelato, or elegant pastries and cakes filled with its nutty goodness.

This easy homemade pistachio cream is a pantry essential for any dessert lover. It’s what we call a basic preparation - a foundation you can build on to create an endless variety of Italian sweets.

The process to make it is surprisingly simple: toast the pistachios, blend them until smooth, and watch them slowly transform into a luscious, spreadable cream. No added oils or preservatives! Just pure, intense pistachio flavor.

The tradition of transforming pistachios into paste or cream goes back centuries. In Italy - especially in Sicily, where pistachios are grown on the volcanic soil of Mount Etna - pistachio cream (also known as crema di pistacchio or pistachio paste) is a cherished delicacy. Renowned for its vibrant green color and rich taste, Sicilian pistachio cream is considered one of the finest in the world.

If you’re a pistachio lover, this recipe is a must-try. Spread it on warm toast or use it as a base for your next dessert masterpiece. Homemade pistachio cream brings the true taste of Italy into your kitchen.

Jump to:

• Ingredients
• Kitchen Tools and Equipment
• Instructions
• Storage
• Tips
• How to Use Pistachio Cream
• Recipe Card
• Tips

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Ingredients

Prep Time: 40 Min | Cook Time: 15 Min | Servings: about 350 g (12 oz) of pistachio cream

• 400 g (14 oz) pistachios - shelled and peeled (Use no less than 300 g; smaller quantities may not blend properly and can get stuck under the blades of the food processor.)
• 2 tablespoons powdered sugar (optional, for a sweeter version)

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Kitchen Tools and Equipment

A good food processor is essential for making pistachio cream. It should have at least 500 watts of power, though higher wattage is recommended for better results. If your food processor isn’t powerful enough, the process will take much longer—sometimes up to an hour—before the pistachios start releasing their natural oils. With a strong machine, you can expect smooth pistachio cream in about 30 minutes.

Here are two highly recommended models:

• Homtone 16 Cup Food Processor – A versatile and complete appliance with 650 watts of power and multiple functions, ideal for this kind of preparation.
• Ninja Food Processor – A high-performance food processor with a near-professional build, perfect for nut butters and spreads.

Another handy tool is a spatula. As you blend the pistachios, it's normal for some of the mixture to stick to the sides of the bowl. To ensure an even texture, turn off the food processor two or three times during the process and use the spatula to scrape down the sides, pushing the mixture back toward the blades. You’ll also need the spatula at the end to transfer the finished cream from the bowl.

Instructions

BEFORE YOU START!

The color of pistachio cream depends on whether you use peeled or unpeeled pistachios.

There’s no difference in taste or texture, but peeled pistachios will give your cream a brighter green hue. If you leave the skins on, the color will be more brownish or earthy green.

That vivid bright green you sometimes see in store-bought spreads? It’s usually the result of added food coloring.

Real pistachio cream made with 100% natural pistachios has a muted green-brown tone, almost hazelnut-colored.

This natural look is a mark of authenticity and quality. When you make it at home, you’ll see it for yourself—pure pistachios, pure flavor.

Optional: How to Peel Pistachios

If you prefer a brighter green cream and want to peel the pistachios, here’s how:

1. Soak shelled pistachios in a bowl of cold water for about 12 hours.
2. After soaking, remove the skin from each pistachio by pinching it gently.
3. Dry the peeled pistachios thoroughly using a clean cloth, rubbing them well to remove any remaining skin.

Peeling pistachios is time-consuming, but it can improve the final color if that’s important to you.

How to Make Homemade Pistachio Cream

STEP 1) - Spread the pistachios on a baking tray lined with parchment paper.

Toast them in a preheated static oven at 170°C (340°F) for about 15 minutes on the middle rack.

NOTE: Be careful not to let them brown - just toast them lightly to bring out their flavor.

STEP 2) - When the pistachios are cool, transfer them to a powerful food processor.

Begin blending at high speed. After a few seconds, you’ll get a coarse grind—this is pistachio grain (granella di pistacchio), often used as a topping for desserts or savory dishes.

TIP: Depending on your food processor, you may need to adjust the speed. If the pistachios don’t move well, try a slightly lower speed to keep them in contact with the blades.

STEP 3) - Keep blending. Pause occasionally to scrape down the sides with a spatula, pushing the mixture back toward the blades.

At first, the mixture will resemble dry pistachio flour. After 10 to 15 minutes, the nuts will begin releasing their natural oils, and the texture will become thicker and more compact.

At this stage, you’ve made pistachio paste.

NOTE: If you want to make a sweet pistachio cream, this is the right moment to add 2 tablespoons of powdered sugar.

Continue blending patiently, scraping down the sides regularly.

With time and heat from the blades, the mixture will gradually transform into a smooth, creamy spread.

STEP 4) - After about 30 minutes of total blending time, the pistachio paste should become a soft, spreadable cream.

However, this can vary depending on your appliance. With less powerful machines or smaller blades, it may take 40 minutes or even up to 1 hour.

NOTE: If the mixture struggles to come together, you can add 1 tablespoon of vegetable oil (like sunflower or grapeseed).

WARNNG! Never add water or milk—it will ruin the texture and shorten shelf life.

Once your pistachio cream is ready, you can enjoy it warm or at room temperature; or use it immediately in a dessert recipe.

YOU MUST ALSO TRY:

• Grapes Dipped in Gorgonzola and Pistachios
• Savory Cannoli Recipe

Storage

Once your pistachio cream is ready, transfer it to a clean, airtight glass jar. If made with just pistachios, it can be stored at room temperature for up to 1 week, away from heat and direct sunlight.

If you've added sugar or a small amount of vegetable oil, it's best to keep the cream in the refrigerator, where it will stay fresh for 2 to 3 weeks.

Keep in mind that refrigeration may cause the cream to firm up slightly. Before using, simply let it sit at room temperature for 10–15 minutes, or stir it gently to bring back its creamy texture.

For longer storage, you can also freeze pistachio cream in small portions. Thaw in the fridge overnight before using.

Tips

• Toasting the pistachios is a key step - it enhances the flavor and helps release their natural oils, giving the cream a more intense aroma and a smoother texture. Just be sure not to over-toast or burn them, as this can create a bitter taste.
• Always let the pistachios cool completely before blending. Blending them while hot or even warm can affect the final texture and make it harder to achieve a smooth cream.
• You can also toast the pistachios in a skillet on the stovetop, but stir them continuously and keep a close eye on them - they burn easily!
• Feel free to substitute pistachios with other nuts (like hazelnuts, almonds, or peanuts) using the same method and proportions.
• If your blender is having trouble creating a smooth and fluid consistency, you can add 1 to 2 tablespoons of vegetable oil (such as sunflower or grapeseed oil). Never add water, milk, or other liquids: this will cause the mixture to separate and ruin the texture.
• You can blend the pistachios with or without their skins. Leaving the skins on results in a more rustic, brownish-colored cream. For a greener hue, use peeled pistachios.
• You can adjust the quantity of pistachios based on how much cream you want, but make sure to use at least 350 g (12 oz). Smaller amounts may not blend properly, especially in larger food processor bowls.
• If you'd like to sweeten your pistachio cream, avoid using syrups, honey, or liquid sweeteners. Also, steer clear of granulated sugar, which may not dissolve well. Icing sugar (powdered sugar) is the best choice for a smooth, sweet finish.

How to Use Pistachio Cream

Pistachio cream is incredibly versatile and can be used in both sweet and savory recipes. The most common way to enjoy it is as a sweet spread—just like Nutella—on toast, biscuits, or fette biscottate. In this case, you might want to sweeten it with a bit of icing sugar for a dessert-style treat.

It’s also perfect for making pistachio gelato, or for enriching a mascarpone cream base when preparing a delicious pistachio tiramisu.

But pistachio cream isn't just for desserts—you can use the unsweetened version in savory dishes too. Try it on crostini or bruschetta, or turn it into a creamy pistachio pesto by blending it less and seasoning it with Parmigiano Reggiano, garlic, and olive oil. It’s a fantastic sauce for pasta, adding a rich and nutty flavor to any dish.

Sweet or savory, pistachio cream brings a unique and authentic Italian taste to your table.

Recipe Card