Pistachio Spread Recipe
Category: Desserts
Servings: 4
This rich and decadent pistachio spread is the perfect treat to spread on toast, pastries, or even enjoy by the spoonful! With its smooth texture and irresistible nutty flavor, this homemade pistachio spread is a delight for any dessert lover.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pistachios (shelled) | 80g |
| White chocolate | 130g |
| Seed oil (grape seed oil) | 50g |
| Fine salt | 1g |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Fat | ~15g |
| Carbohydrates | ~13g |
| Protein | ~2g |
| Fiber | ~2g |
Note: Nutritional values are estimates based on typical ingredients. Actual values may vary depending on exact brands and measurements used.
Instructions
-
Prepare the Pistachios:
Begin by preheating your oven to 185°C (365°F) for static baking. Place the shelled pistachios in an ovenproof dish. Toast them in the oven for about 10 minutes, checking occasionally. Once roasted, remove them from the oven and allow them to cool to room temperature. -
Melt the White Chocolate:
While the pistachios are cooling, roughly chop the white chocolate into small pieces and place them in a heatproof bowl. Melt the chocolate using a double boiler method (bain-marie) or microwave. If using the microwave, heat in short bursts of 20-30 seconds, stirring between intervals to prevent burning. -
Grind the Pistachios:
Transfer the cooled pistachios to a food processor. Add a pinch of fine salt. Pulse the pistachios several times, gradually blending them into a fine powder or paste. This process should take around 5-6 minutes. It’s important not to overheat the mixture—pistachios should not exceed 45°C (113°F) during processing. If the mixture gets too warm, stop and allow it to cool in the fridge for a few minutes before continuing. -
Incorporate the Oils:
Once you’ve achieved a fine pistachio paste, add a small portion of the seed oil (grape seed oil) and continue blending. You may need to scrape the sides of the bowl with a spatula occasionally to ensure even mixing. Gradually add the remaining seed oil until the mixture achieves a creamy consistency. -
Combine with White Chocolate:
In a separate bowl, mix the melted white chocolate with the pistachio paste. Stir the mixture until it becomes smooth and fully combined. -
Cool and Set the Spread:
To ensure the spread thickens to the right consistency, transfer the mixture to a clean, cold bowl. Place the bowl in the freezer for a few minutes to cool down and remove any condensation. Stir the mixture every few minutes, keeping an eye on the temperature. Once it reaches around 22°C (72°F), it will begin to firm up. -
Let it Rest:
Allow the pistachio spread to rest for about 12-14 hours at a temperature between 22-24°C (71-75°F). This will help it fully set and develop its rich flavor. -
Enjoy:
Once the resting time is over, your homemade pistachio spread is ready to be enjoyed! Spread it on your favorite bread, pancakes, or use it as a filling for desserts.
Tips for Success:
- Temperature Control: Be mindful of the temperature while blending the pistachios. If the mixture gets too warm, it will lose its creamy texture and may become too oily.
- Texture Adjustments: If you prefer a smoother texture, feel free to add more oil in small increments while blending to reach your desired consistency.
- Storage: Store your pistachio spread in an airtight container at room temperature or in the fridge for up to 2 weeks. For a firmer consistency, keep it in the fridge and bring it to room temperature before use.
This pistachio spread is sure to impress friends and family with its luxurious taste and velvety texture. Perfect for breakfast, snacks, or as a treat to share!
