Ingredients
Equipment
Method
- Examine pistachios carefully and remove any shells or debris. If desired, remove skins by blanching in boiling water for 2 minutes, then rubbing with a clean towel.
- For Pistachio Butter: Add pistachios to food processor and pulse 10-12 times to break into smaller pieces. Process continuously for 2-3 minutes until coarse crumbs form, scraping sides every minute.
- Continue processing for 3-5 minutes until mixture clumps together as natural oils release. If too dry after 8 minutes, add oil one teaspoon at a time until spreadable but slightly grainy.
- For Pistachio Cream: Process pistachios until fine powder consistency. Add powdered sugar and process 30 seconds to combine.
- With processor running, slowly drizzle heavy cream through feed tube. Mixture should transform to paste within 30-45 seconds. Add vanilla and process 15 seconds more.
- For ultra-smooth cream, strain mixture through fine-mesh sieve, pressing solids through with rubber spatula. If using white chocolate, melt separately and fold in by hand once cream reaches room temperature.
- Allow to rest for 24 hours before using for best flavor and texture development. Store in refrigerator up to 2-3 weeks for butter or 1 week for cream.
Notes
Room temperature matters when processing - slightly warm pistachios work better. Toast half the pistachios lightly before processing for enhanced flavor depth. Add tiny amounts of cardamom or rose water for authentic Middle Eastern flair. Both versions benefit from 24-hour rest time before using.