{"id":32650,"date":"2025-05-11T08:00:54","date_gmt":"2025-05-11T07:00:54","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=32650"},"modified":"2025-07-02T13:38:37","modified_gmt":"2025-07-02T12:38:37","slug":"homemade-pistachio-spread","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2025\/05\/11\/homemade-pistachio-spread\/","title":{"rendered":"Homemade Pistachio Spread!"},"content":{"rendered":"

A delicious three ingredient homemade pistachio spread that is super easy to make, and utterly delicious to eat.<\/h2>\n

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Yes, that\u2019s right\u2026 A HOMEMADE PISTACHIO SPREAD RECIPE! It\u2019s been a recipe that I should, obviously, have posted a while ago – but either way, it\u2019s here now and it is delicious.<\/p>\n

Pistachio Bakes<\/h3>\n

This is one of those situations, where I feel a little like I am in a cult? But I am not mad about it. I love pistachio bakes, I always have, and I likely always will.<\/p>\n

Many years ago, I posted a amaretti, pistachio and rum truffle recipe<\/a>, and my version of some berry pistachio cupcakes<\/a>, and since I have published quite a few more. I have two delicious new pistachio recipes coming in my new book Jane\u2019s Patisserie Classic<\/a><\/strong><\/em> as well – the craze is truly here at Jane\u2019s Patisserie.<\/p>\n

I am sorry, however, if you aren\u2019t a pistachio fan – you are a little overwhelmed here and luckily I have hundreds of other bakes for you instead. I did need to have my own pistachio fix however, so here we are.<\/p>\n

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Pistachio Butter vs Spread vs Cream<\/h3>\n

In my research for this recipe, I came across so many other recipes, in such variations. Butters, spreads, creams and so on – and they all vary ever so slightly.<\/p>\n

Pistachio butter to me, is like peanut butter, where if I was to make it, it would be 100% pistachios and that is it. You blend pistachios for a long time in a food processor until it creates its own butter. It\u2019s the purest form really, and can be used as a base for many things.<\/p>\n

Pistachio cream often has a few more ingredients in it, and it\u2019s a runnier consistency usually – this is also delicious (And you can achieve one from this recipe easily – notes below) but often this has a crossover with a \u2018spread\u2019. It\u2019s a classic situation, where different places in the world have a different name for the same thing.<\/p>\n

I will say, this post is purely how I, Jane, make a pistachio spread. No other recipe is wrong – methods can just vary. I wanted a simple three ingredient spread that was easy to make. Also taking inspiration from my white chocolate hazelnut spread I published last year.<\/p>\n

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Which pistachios should you use?<\/h3>\n

I am based in the UK (this can often make a difference to ingredients so I feel it\u2019s important to mention here) – and I buy the unsalted, unroasted and shelled pistachio kernels.<\/p>\n

They are usually in the nut section, or the baking section – and typically come in 100g bags in the UK. I use these ones in particular as I don\u2019t want any additives in the pistachios, but also as they are already shelled it saves me a step. I don\u2019t tend to buy the snacking bag ones, as they tend to be roasted or salted already.<\/p>\n

You can buy the non-shelled pistachios, and do it yourself, if it saves you money it will just add on time. You can of course buy other ones, but if they are roasted\/salted it will change the flavour profile – and to be able to blanch and skin the pistachios it might reduce this any way so it seems wasteful to me.<\/p>\n

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Skinning the pistachios<\/h3>\n

This step, is optional. I will say that, as it\u2019s the most time consuming part of the recipe – I would say it\u2019s quite important, but that\u2019s just because I prefer my homemade pistachio spread to be as green as possible and have the best flavour possible.<\/p>\n

To skin the pistachios you need to get a pan of boiling water, and tip the pistachios into the water. You want to boil them for a MAXIMUM of THREE minutes. I usually go for two and a half, to three minutes, to make sure I don\u2019t over do it.<\/p>\n

Whilst the pistachios are boiling, you need to get a bowl of ICED water ready. The ice is important here, as the pistachios are going to be boiling hot and you need super cold water.<\/p>\n

Once the pistachios have boiled, drain the water out of the pan (I just pour it into a sieve) and then tip the drained pistachios straight into the iced water. Let the pistachios cool down fully and then drain them again.<\/p>\n

I tip the pistachios onto a clean tea towel and dry the pistachios. I use the towel to rub the pistachios quite firmly and this helps start to take the skins off the pistachios (the purple\/brown skin). Once I have done this, I then pick off the skins that are still a little stuck and then discard the skins. This can take 10-15 minutes but it\u2019s worth it.<\/p>\n

If you don\u2019t do this step, the pistachio spread will be darker in colour, and will likely have a more natural bitter flavour – but some people don\u2019t mind this.<\/p>\n

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Pistachio Spread<\/h3>\n

So, for this pistachio spread\u2026 this spread as I classically and usually make it, is only three ingredients. The blanched pistachios, white chocolate, and milk. I wanted to make it as simple as possible, and it really is only those three ingredients.<\/p>\n