🕒 Ready in 25 minutes
(10 minutes prep · 15 minutes cook)
Silky, nutty and naturally green, this homemade pistachio cream is pure joy in a jar. Perfect for spreading on toast, filling pastries, drizzling over pancakes, or simply spooning straight from the jar (we won't judge!). It’s rich, creamy and surprisingly easy to make – a little jar of magic for pistachio lovers young and old.
Ingredients
-
150g shelled unsalted pistachios
-
100ml whole milk
-
80g caster sugar
-
1 tsp vanilla extract
-
1 tbsp honey (optional, for extra sweetness)
-
1 tbsp vegetable oil or melted coconut oil
-
Pinch of salt
Method
-
Toast the pistachios (optional but recommended):
In a dry frying pan over medium heat, toast the pistachios for 3–5 minutes until fragrant. Let cool slightly. -
Blend the nuts:
Place the pistachios in a food processor and blitz until they turn into a coarse paste. Scrape down the sides as needed. -
Add the rest:
Add milk, sugar, vanilla, oil and a pinch of salt to the processor. Blend again until smooth and creamy. You can add honey here too if you want it sweeter. -
Gently heat:
Pour the mixture into a saucepan and heat over low-medium heat, stirring constantly until thickened – about 10–15 minutes. It should coat the back of a spoon. -
Cool and store:
Pour into a clean jar, let it cool fully, then seal. Refrigerate for up to 1 week.
🍽 Serving Suggestions
-
Spread on toast, brioche, or warm croissants
-
Swirl into yoghurt or porridge
-
Use as a filling for crêpes, doughnuts or sponge cakes
-
Stir into whipped cream or buttercream for an instant pistachio boost
🧊 Storage Tips
Keep in the fridge in an airtight jar for up to 7 days. Give it a good stir if it separates slightly.
🔄 Easy Variations
-
Dairy-free: Swap milk for almond or oat milk.
-
Nut blend: Add cashews or almonds for a slightly different flavour.
-
Pistachio white choc: Add a handful of melted white chocolate for extra decadence.
❓ FAQs
Do I need to peel the pistachios?
Not strictly, but if you want a brighter green cream, soak shelled pistachios in hot water for 2 minutes, then rub off the skins.
Can I use roasted pistachios?
Yes – just make sure they’re unsalted and not flavoured.
Is this like pistachio paste?
Not quite – this is softer and sweeter, perfect as a spread. Think Nutella... but pistachio!
💡 Tip
For extra smooth cream, blend your pistachios for longer and pass through a fine sieve before heating. It’s worth the effort!
📸 Share Your Bakes!
Have you tried this recipe? We’d LOVE to see your creations!
Tag us on Instagram @craft_crumb 🌟