Date Published: March 31st, 2025 | Last Updated: March 31st, 2025
Author: Abby |Category: dessert, easy, quick, snacks
Serves: 2-3 cups | Prep time: 15 mins

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This recipe for pistachio spread came from my own attempt at trying to recreate the Pisti Pistachio Cream – which became my new obsession when I discovered it while having a go at making the viral Dubai Chocolate Bars. Although I haven’t been successful at making a duplicate, the end result was still fantastic inside the chocolate bars and I figured I’d share the recipe here incase I can’t get my hands on the Pisti Pistachio Cream in the future. You can use this spread on toast, in baked goods, or filled in a Dubai Chocolate Bar!

Although this recipe is pretty basic and there’s not many ingredients you need, but one important piece of equipment is a good high speed blender such as a Vitamix to get the smoothest results.

Pistachio Butter vs Pistachio Cream vs Pistachio Spread?

Pistachio butter is just pistachios blended until you get a paste. This is the same way you’d make any kind of nut butters such as peanut butter. The consistency tends to be a bit more grainy and with or without added sugar.

Pistachio cream is blended pistachios (pistachio butter) with added milk products and sugar to give it a creamy and smoother consistency.

Pistachio spread is a broad term that can be used interchangeably with any spreadable pistachio product. Since my recipe is neither that creamy nor as simple as just blended pistachios, I’ve elected to label mine as a ‘pistachio spread’.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

• 450g pistachios, shelled, unsalted, unroasted
• 1.25 cups whole milk powder
• 2 Tbsps granulated sugar
• 7 Tbsps neutral oil (ie. canola or a light tasting olive oil)
• 1/2 tsp kosher salt
• 115g condensed milk

Directions:

In a high speed blender, add in the pistachios. Blend on HIGH until you get a paste.

Add in the rest of the ingredients: 1.25 cups milk powder, 2 Tbsps sugar, 7 Tbsps oil, 1/2 tsp salt, 115g condensed milk. Continue to blend on HIGH until you get a smooth paste. Drizzle in more oil if your paste is becoming too thick and difficult to blend.

Taste and adjust salt or sugar as needed. Store in an air tight container until ready to use. Done!

Summarized Recipe: