Homemade Pistachio Spread!
A delicious three ingredient homemade pistachio spread that is super easy to make, and utterly delicious to eat.
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Servings: 8 servings
Ingredients
- 200 g pistachios (see blog post)
- 200 g white chocolate
- 75-125 ml full-fat milk (see blog post)
Instructions
Prepping the pistachios
- Grab a pan of water, and heat to boiling point
- Tip in the pistachios and boil for a maximum of three minutes
- Whilst boiling, prep a bowl of iced water
- Drain the boiling pistachios, and immediately tip into the bowl of iced water to let the pistachios cool quickly
- Drain the pistachios again and tip onto a clean tea towel
- Rub/dry the pistachios whilst also rubbing off the skins of the pistachio. Any skins left on, will need picking off
Pistachio Spread
- Tip the prepped pistachios into a food processor/blender (needs to be powerful)
- Blitz the pistachios on their own to a fine meal - this takes a few minutes. It's worth wiping down the sides of the machine a few times to make sure it's all being blitzed evenly
- Once the pistachios are at a fine texture, pour in the melted white chocolate.
- Blitz again to combine
- Gradually pour in the milk, whilst mixing, to a texture of spread you are after.
- Pour into a clean container
Notes
- Please see the blog post for details on ingredient swaps and more detail on the process
- If you find your pistachio spread has a texture, your processor/blender might not have been powerful enough. You really do need a good one to get it super super smooth, but a slight texture is totally fine
- Purely because it’s homemade and has no additives, I store the spread in the fridge in a super clean container. It will firm up in the fridge this way, but I just use a heated spoon to scoop it out again quite easily, or I split the mixture into smaller portions to only get out what I want
- I would store it in the fridge for 2+ weeks, or freeze for 3+ months