The short version
A sweet, silky, pale-green spread from Sicily, made from ground pistachios and sugar. Think chocolate-hazelnut spread, but nuttier, less sweet and far more fragrant. A spoonful on ricotta or a piece of biscotti makes the dessert corner of a board feel like an Italian pastry shop.
What it is
Crema di pistacchio is made by grinding pistachios to a paste and blending it with sugar, oil and often milk powder. The famous versions use pistachios from Bronte, on the slopes of Mount Etna, which carry a protected designation. It's been around for decades in Sicily and became a global trend thanks to pistachio-filled chocolate bars.
- Taste
- sweet, nutty, floral, with a buttery finish
- Texture
- smooth and silky, like a soft frosting
- Look
- pale to bright green, glossy
Pistachios are unusual nuts because they're green, thanks to chlorophyll in the kernel, and they carry floral, almost marzipan-like aroma compounds. Grinding releases the oil and those aromas at once. Sugar then rounds off the slight bitterness of the skins, so the flavor reads as pure, sweet pistachio.
What it pairs with — and why
| Pair it with | Why it works |
|---|---|
| Ricotta | Mild, milky cheese to carry a rich, sweet spread. A Sicilian classic. |
| Mascarpone | Doubles down on cream for a cannoli-style bite. |
| Biscotti | Crunchy and dry, perfect for dipping into the jar. |
| Dark chocolate | Bitter cocoa balances the sugar. |
| Strawberries or raspberries | Tart red fruit against sweet green spread. |
| Espresso, Moscato d'Asti or Marsala | Italian after-dinner drinks for an Italian dessert. |
Skip it with: blue cheese and cured meats. It's a dessert spread, and salty, funky flavors make it taste sugary and odd.
How to prep it for the board
- Stir the jar well. The oil separates.
- Spoon it into a small bowl with a butter knife or a small spoon.
- Serve about 1 tablespoon per person. It's rich.
- Swirl a spoonful into a bowl of ricotta for an easy pistachio dip.
- Top with a few chopped pistachios so guests know what it is.
- Fix: if it's too stiff to spread, warm the jar in a bowl of hot water for 5 minutes.
What to buy
| Product | Where | Notes |
|---|---|---|
| Pistì Pistachio Cream | Italian markets, grocery, Amazon | A widely sold Sicilian brand. |
| Murray's Pistachio Cream | Murray's, Kroger cheese counters | A good-quality option at many Kroger stores. |
| Sicilian Cream of Pistachio, 7 oz | Walmart online, Amazon | Budget-friendly. Check the percentage. |
| Bronte pistachio cream (DOP pistachios) | Italian specialty shops, online | The premium choice. Look for 40 percent pistachio or more. |
| Chocolate hazelnut spread | Any grocery store | The familiar cousin. See its own page. |
Label check: find the pistachio percentage on the label. Under 20 percent is mostly sugar and oil; 40 percent or more tastes of real nuts.
Skip: green-dyed versions with artificial color. Real pistachio cream is pale olive-green, not neon.
Quick FAQ
What is pistachio cream?
A sweet spread made from ground pistachios, sugar and usually milk powder and oil. The best-known versions come from Bronte in Sicily.
Is it the same as pistachio butter?
No. Pistachio butter is just ground nuts and tastes savory. Pistachio cream is sweetened and silky, like a nut-butter version of Nutella.
How much pistachio is in it?
It varies a lot, from under 15 percent to over 40 percent. The percentage on the label is the best guide to quality.
Do I need to refrigerate it?
Most jars are shelf-stable unopened. Check the label once it's open; many say to keep it cool and use it within a few weeks.
Is it dairy-free?
Usually not. Most brands add milk powder. Some vegan versions use only nuts, sugar and oil.
