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Ready to whip up something so creamy and delicious it’ll make your toast do a happy dance? Say hello to Pistachio Spread—a smooth, dreamy treat that’s like pistachio butter with a sugary hug!
This Pistachio Spread is silky with a nutty flavor that’s sweeter than a squirrel’s secret stash, and it’s got a velvety texture that slides on like a dream.
Whether you’re spreading it on bread or sneaking a spoonful, it’s so good, you might catch yourself licking the bowl clean! Ha!
I hope that’s not just me. When something is this tasty, I definitely clean out the bowl. I might blame it on Lily, but it was definitely me.
This pistachio cream is a total winner—green, rich, and packed with real pistachios that are super fresh and tasty. You really can’t go wrong here.
It’s a sweet spread that’s perfect for breakfast, dessert, or when you just need a snack. That pretty much covers everthing, right?
Just be aware, if you want to keep it to yourself, you’ll have to hide it. This stuff disappears real quick. It’s seriously hard to put down.
Grab your pistachio paste ingredients, and let’s make this Pistachio Spread. You’ll be the nuttiest chef in town!
Some of our other favorite DIP RECIPES we have on our site include: Copycat Longhorn Hot Spinach Dip Recipe, Whipped Ricotta Cheese Dip with Roasted Tomato, and Easy Tiramisu Dip with Kahlua.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE PISTACHIO SPREAD:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- DO I HAVE TO USE PISTACHIOS IN THE SHELL?
- DO I HAVE TO TAKE OFF THE SKINS?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Homemade Sweet Pistachio Spread Recipe
WHY THIS RECIPE WORKS:
- Nutty and Sweet – The honey and pistachios team up for a sweet spread that’s tastier than a candy bar—no kidding!
- Smooth as Silk – That food processor magic turns it into a velvety texture—smoother than my dance moves!
- Fresh Vibes – Boiling those real pistachios keeps the nutty flavor popping—fresher than a farmer’s market haul!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Raw in-the-shell pistachios
- Water
- Water (for assembly)
- Honey
- Vanilla
- Salt
HOW TO MAKE PISTACHIO SPREAD:
- Shell the pistachios.
- If there are any that you cannot get out of the shell, I will use a meat mallet and carefully tap on them until they crack open.
- Try to get as much of the skins off as you can at this point; it will make the other steps easier.
- Bring the water to a boil in a medium-sized saucepot.
- Once at a boil, add the pistachios and boil for 90 seconds.
- Immediately drain the pistachios and run them under cold water for 30 seconds; drain well.
- Place the pistachios in a clean kitchen towel and rub them with the towel to loosen the skins.
- Take off the skins off, this will take a while! And place them on a separate plate.
- Once all the skins are off, place them in a food processor.
- Add the water a little at a time while you process the pistachios.
- Add the honey, vanilla, and salt.
- Continue to process until a smooth paste forms, you will need to scrape down the sides often. Serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO USE PISTACHIOS IN THE SHELL?
Nope, you don’t have to!
You can use shelled ones—about 8 ounces—but I think the in-the-shell pistachios taste better and fresher, like they just hopped off a tree somewhere in the United States.
It’s your call, though—convenience or flavor, you pick!
DO I HAVE TO TAKE OFF THE SKINS?
Not at all! You can skip peeling if you’re cool with a less bright green color—it’ll still taste like pistachio heaven.
But if you want that vibrant green glow, roll up your sleeves and peel—worth it for the Instagram pic!
ANY ADDITIONS?
Want to jazz up this sweet pistachio cream?
You know you do. Here are some ideas for ya:
- Ice Cream – Swirl it into vanilla ice cream.
- French Toast – Spread it on—fancier than a king’s breakfast!
- Almond Butter – Mix in a spoonful. No reason you can’t add a different nut.
- Cane Sugar – Sprinkle extra sweetness on there.
- Roasted Pistachio Oil – Drizzle some—oily and awesome!
- Pinch of Salt – Add more. I like things a little extra salty sometimes.
- Morning Yogurt – Stir it in. I promise you’ll love the flavor.
- Chocolate Chips – Toss some in—pistachio cream meets choccy bliss!
- Vanilla Flavor – Splash more vanilla. It’s a bold flavor that goes a long way.
- Honey – Double up. You can’t go wrong with honey.
ANY SUBSTITUTIONS?
Mix it up with these swaps if you’re out of stuff or feeling creative:
- Shelled Pistachios – Use these instead of in-the-shell pistachios—8 ounces does the trick!
- Maple Syrup – Swap for honey. Maple syrup has a darker flavor that I really love.
- Almond Paste – Sub for some pistachios. It’ll lighten up the flavor a bit.
- Extra Virgin Olive Oil – Add a splash instead of extra water—silky and slick!
- Sugar – Use this instead of honey—still a sweet spread!
- Oat Milk Powder – Mix in a bit for creaminess—dairy-free twist!
HOW TO STORE:
Refrigerator:
Pop it in an airtight container with a piece of plastic wrap pressed right on top—no brown crusties here!
It’ll stay yummy in the fridge for about 4 days—perfect for next day toast!
Freezer:
Scoop it into a sealed container and freeze for up to a month.
Thaw it in the fridge—still a smooth spread when you’re ready to dig in!
DANA’S TIPS AND TRICKS:
- Shell Smasher – Use a meat mallet to crack stubborn pistachios—bang it like a drum!
- Skin Scrub – Rub those nuts with a paper towel after boiling—skins slip off faster than a banana peel!
- Boil Quick – Keep it at 90 seconds—don’t turn your real pistachios into mush soup!
- Process Patiently – Add water slow in the food processor—smoothness takes time, not tantrums!
- Scrape Happy – Use a spoon to scrape the sides—don’t let any pistachio paste hide!
- Taste Test – Sneak a lick—adjust that pinch of salt or honey for your ideal choice!
There it is folks! Pistachio Spread that’s creamy, nutty, and oh-so-easy!
It’s one of those nut butters you’ll slather on everything from toast to morning yogurt.
It’s a flavor you can’t get enough of.
Homemade Sweet Pistachio Spread Recipe
Ingredients
- 1 pound raw in the shell pistachios
- 4 cups water
For assembly:
- 7 tablespoons water
- 3 tablespoons honey
- 1 ½ teaspoons vanilla extract
- Pinch of salt
Instructions
- Shell the pistachios.1 pound raw in the shell pistachios
- If there are any that you cannot get out of the shell, I will use a meat mallet and carefully tap on them until they crack open.
- Try to get as much of the skins off as you can at this point; it will make the other steps easier.
- Bring the water to a boil in a medium-sized saucepot.4 cups water
- Once at a boil, add the pistachios and boil for 90 seconds.
- Immediately drain the pistachios and run them under cold water for 30 seconds; drain well.
- Place the pistachios in a clean kitchen towel and rub them with the towel to loosen the skins.
- Take off the skins off, this will take a while! And place them on a separate plate.
- Once all the skins are off, place them in a food processor.
- Add the water a little at a time while you process the pistachios.7 tablespoons water
- Add the honey, vanilla, and salt.3 tablespoons honey, 1 ½ teaspoons vanilla extract, Pinch of salt
- Continue to process until a smooth paste forms, you will need to scrape down the sides often. Serve immediately.
Notes
- Shell Smasher – Use a meat mallet to crack stubborn pistachios—bang it like a drum!
- Skin Scrub – Rub those nuts with a paper towel after boiling—skins slip off faster than a banana peel!
- Boil Quick – Keep it at 90 seconds—don’t turn your real pistachios into mush soup!
- Process Patiently – Add water slow in the food processor—smoothness takes time, not tantrums!
- Scrape Happy – Use a spoon to scrape the sides—don’t let any pistachio paste hide!
- Taste Test – Sneak a lick—adjust that pinch of salt or honey for your ideal choice!
Nutrition
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