Introduction

Italian Pistachio Cream (Crema di Pistacchio) is a luxurious, intensely flavored spread that embodies the essence of Sicilian indulgence. Made with high-quality pistachios, sugar, and a touch of oil, this creamy delight is versatile and addictive. It’s perfect for spreading on toast, swirling into yogurt, filling pastries, or simply enjoying straight from the jar with a spoon. The vibrant green color and distinct nutty flavor make it a true sensory experience, transporting you to the sun-kissed landscapes of Italy with every bite. Unlike mass-produced pistachio spreads, this homemade version ensures the authentic taste and texture that only the finest ingredients can provide.

The first time I tasted authentic Italian Pistachio Cream, I was captivated by its rich, intensely nutty flavor and smooth, velvety texture. It was nothing like the artificially flavored, overly sweet pistachio spreads I had tried before. The experience ignited a passion to recreate that same authentic taste in my own kitchen. After experimenting with different ratios and techniques, I finally perfected a recipe that captures the true essence of this Italian delicacy. From the first grind of the pistachios to the final swirl of creamy perfection, the process is a labor of love that results in a truly unforgettable treat.

What I love most about this Italian Pistachio Cream is its simplicity and the ability to highlight the natural beauty of the pistachios. It’s a testament to the Italian philosophy of using high-quality ingredients and allowing their flavors to shine. You can customize it by adding a pinch of sea salt for a touch of contrast, a splash of vanilla extract for added warmth, or even a drizzle of honey for extra sweetness. No matter how you choose to enjoy it, this Italian Pistachio Cream is guaranteed to be a luxurious addition to your culinary repertoire.

Perfect for

Breakfast spread on toast or croissants
Filling for pastries, cakes, and cookies
Topping for ice cream or yogurt
Swirling into coffee or hot chocolate
Gift-giving
A decadent treat enjoyed straight from the jar

Why You’ll Love This Best Italian Pistachio Cream Recipe

Here’s why Best Italian Pistachio Cream (Crema di Pistacchio) will become your new favorite:

Intense Pistachio Flavor: Made with a high concentration of pistachios, this cream boasts an unparalleled nutty and authentic flavor that will delight pistachio lovers.
Smooth and Creamy Texture: The careful blending and processing techniques result in a velvety smooth and irresistibly creamy texture.
Versatile Use: From breakfast to desserts, this cream can be used in a multitude of ways, adding a touch of Italian luxury to any dish.
Homemade Goodness: Unlike store-bought versions, this homemade cream allows you to control the ingredients and avoid artificial flavors or preservatives.
Easy to Make: With a food processor and a few simple ingredients, you can create this decadent cream in just minutes.

Preparation and Cooking Time

Total Time: 20 minutes
Preparation Time: 15 minutes
Cooking Time: 5 minutes (for blanching pistachios)
Yield: Approximately 1 ½ cups
Calories per tablespoon: Approximately 100-120 calories
Key Nutrients (approximate): Fat: 8-10g, Carbs: 5-7g, Protein: 2-3g

Ingredients

Gather these ingredients to make your Best Italian Pistachio Cream (Crema di Pistacchio):

1 cup (150g) shelled, unsalted pistachios (preferably Sicilian pistachios, if available)
¼ cup (50g) granulated sugar
2-3 tablespoons neutral oil (such as grapeseed or sunflower oil)
Pinch of sea salt (optional, but recommended)
½ teaspoon vanilla extract (optional)
1 tablespoon honey (optional, for added sweetness)

Ingredient Highlights

Pistachios: The star of the show! Use the highest quality pistachios you can find, preferably from Sicily (Pistacchio di Bronte DOP) for their intense flavor and vibrant green color. They must be unsalted and shelled.
Granulated Sugar: Provides sweetness and helps to create a smooth texture.
Neutral Oil: Helps to create the creamy consistency and prevents the pistachios from becoming dry. Choose an oil with a neutral flavor so it doesn’t overpower the pistachio taste.
Sea Salt: A pinch of salt enhances the sweetness and nuttiness of the pistachios.
Vanilla Extract (Optional): Adds a touch of warmth and complexity to the flavor.

Step-by-Step Instructions

Here’s how to make Best Italian Pistachio Cream (Crema di Pistacchio):

Prepare the Pistachios:

Blanch the Pistachios (Optional): Blanching the pistachios helps to remove the thin brown skin, resulting in a smoother and more vibrant green cream. Bring a pot of water to a boil. Add the pistachios and boil for 1 minute. Drain immediately and rinse under cold water.
Peel the Pistachios (Optional): Gently rub the pistachios between your fingers to remove the skins. This step can be time-consuming, but it’s worth it for the best color and texture. Don’t worry if you can’t get all the skins off.
Dry the Pistachios: Spread the peeled pistachios (or unpeeled if you skipped the blanching step) on a clean kitchen towel and pat them dry.

Make the Pistachio Cream:

Grind the Pistachios: Place the pistachios and sugar in a food processor. Process until the pistachios are finely ground into a powder. This may take a few minutes, and you may need to scrape down the sides of the bowl occasionally.
Add Oil and Blend: With the food processor running, slowly drizzle in the oil, 1 tablespoon at a time, until the mixture starts to come together and form a smooth paste. Add more oil if needed, but be careful not to add too much, as the cream can become too liquid.
Add Salt and Vanilla (Optional): Add the sea salt and vanilla extract (if using) and process for a few seconds to combine.
Adjust Consistency (Optional): If you prefer a thinner cream, add a little more oil, a teaspoon at a time, until you reach your desired consistency.

Store and Enjoy:

Store: Transfer the pistachio cream to an airtight jar or container. Store in the refrigerator for up to 2 weeks.
Enjoy: Spread on toast, croissants, or pastries. Use as a filling for cakes, cookies, or macarons. Top ice cream, yogurt, or fruit. Swirl into coffee or hot chocolate. Or simply enjoy by the spoonful!

How to Serve Best Italian Pistachio Cream

Best Italian Pistachio Cream (Crema di Pistacchio) can be enjoyed in countless ways:

Breakfast: Spread on toast, croissants, bagels, or pancakes.
Dessert: Use as a filling for pastries like cannoli, croissants, or tarts. Top ice cream, yogurt, or panna cotta. Swirl into brownies, cakes, or muffins.
Snacks: Dip fruit, crackers, or pretzels into the cream.
Beverages: Stir into coffee, hot chocolate, or smoothies.
Gift Giving: Package the cream in a pretty jar and give it as a homemade gift to friends and family.

Additional Tips for Best Italian Pistachio Cream

Here are some tips to ensure your Best Italian Pistachio Cream (Crema di Pistacchio) is perfect every time:

Use High-Quality Pistachios: The quality of the pistachios is crucial for the flavor and color of the cream. Opt for Sicilian pistachios (Pistacchio di Bronte DOP) if possible.
Blanch and Peel Pistachios: Blanching and peeling the pistachios results in a smoother texture and a more vibrant green color.
Be Patient: Grinding the pistachios into a smooth paste takes time. Be patient and continue processing until the mixture is as smooth as possible.
Adjust Oil Gradually: Add the oil slowly, a tablespoon at a time, until you reach the desired consistency. Adding too much oil can result in a thin, runny cream.
Store Properly: Store the cream in an airtight container in the refrigerator to prevent it from drying out.
Warm Slightly Before Serving: If the cream becomes too firm in the refrigerator, let it sit at room temperature for a few minutes to soften before serving.

Recipe Variations for Best Italian Pistachio Cream

Here are some variations you can try for Best Italian Pistachio Cream (Crema di Pistacchio):

Salted Pistachio Cream: Add an extra pinch of sea salt for a more pronounced salty-sweet flavor.
Vanilla Pistachio Cream: Add 1 teaspoon of vanilla extract for added warmth and complexity.
Honey Pistachio Cream: Add 1-2 tablespoons of honey for extra sweetness and a slightly different flavor profile.
Almond Pistachio Cream: Replace half of the pistachios with almonds for a more complex nutty flavor.
Citrus Pistachio Cream: Add the zest of 1 orange or lemon for a bright and refreshing twist.
Chocolate Pistachio Cream: Add 1-2 tablespoons of cocoa powder for a decadent chocolate-pistachio combination.
Cinnamon Pistachio Cream: Add ¼ teaspoon of ground cinnamon for a warm and spicy flavor.
Vegan Pistachio Cream: Replace the sugar with maple syrup or agave nectar.
White Chocolate Pistachio Cream: Melt white chocolate and add it to the food processor with pistachios and oil.

Freezing and Storage

Freezing: While not ideal, you can freeze pistachio cream for up to 1 month. The texture may change slightly upon thawing. Thaw in the refrigerator overnight.
Storage: Store pistachio cream in an airtight container in the refrigerator for up to 2 weeks.

Special Equipment for Best Italian Pistachio Cream

Here are some special equipment items to make preparing your Best Italian Pistachio Cream (Crema di Pistacchio) easier:

Food Processor: A high-powered food processor is essential for grinding the pistachios into a smooth paste.
Pot: Used for blanching pistachios.
Colander: Used for draining pistachios.
Measuring Cups and Spoons: Accurate measuring is important for achieving the right balance of flavors.
Airtight Container or Jar: For storing the finished pistachio cream.

FAQ Section for Best Italian Pistachio Cream

Can I use roasted pistachios?
No, do not use roasted pistachios as they can become too oily when processed. Use raw, unsalted pistachios.
Do I have to blanch and peel the pistachios?
No, you don’t have to, but blanching and peeling them results in a smoother texture and a more vibrant green color.
Can I use a blender instead of a food processor?
A food processor is recommended for this recipe. A blender may not be able to grind the pistachios as finely.
How can I prevent the pistachios from becoming too oily?
Be careful not to over-process the pistachios. Add the oil gradually and only add as much as needed to create a smooth paste.
Why is my pistachio cream brown instead of green?
The brown color can be due to not blanching and peeling the pistachios or using lower-quality pistachios. Using Sicilian pistachios can help maintain a more vibrant green color.

Best Italian Pistachio Cream (Crema di Pistacchio)

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Author: Emily
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 1 1/2 cups 1x
Category: breakfasts

Ingredients

Scale

Gather these ingredients to make your Best Italian Pistachio Cream (Crema di Pistacchio):

1 cup (150g) shelled, unsalted pistachios (preferably Sicilian pistachios, if available)

¼ cup (50g) granulated sugar

2–3 tablespoons neutral oil (such as grapeseed or sunflower oil)

Pinch of sea salt (optional, but recommended)

½ teaspoon vanilla extract (optional)

1 tablespoon honey (optional, for added sweetness)

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