This homemade pistachio spread is a lighter version of the popular Pistachio spread. It delivers a rich, nutty flavor, a gorgeous green hue and a creamy consistency with fewer calories, fat, and sugar. Making your own spread is surprisingly easy, all you need are a few ingredients and a food processor.
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Why you will love this Homemade Pistachio Spread Recipe
I tested this recipe over 4 times using different techniques and ratios of ingredients and I believe I have truly perfected this lower calorie at home version!
This homemade version offers all the creamy, nutty goodness of the original Pistachio Papi spread but in a lighter, healthier version.
With fewer calories and less fat, it’s perfect for those who want to indulge without the guilt, making it a great addition to toast, smoothies, or even desserts. The lower fat content doesn’t sacrifice taste or texture, so it still delivers that rich pistachio flavor everyone craves.
Plus, it’s a homemade option, meaning it’s made with care, using ingredients you trust!
Macros for Pistachio Spread
Per 15g serve (20 serves per recipe- about 300g in total)
Calories: 65
Carbohydrates: 2g
Protein: 2g
Fat: 5g
Sugar: 0.5g
Compared to the Pistachio Papi Spread (Nutrition information per official website)
Per serve (15g)
Calories: 80
Carbohydrates: 6.8g
Protein: 0.9g
Fat: 5.4g
Sugar: 6.3g
Ingredients and Substitutions for Homemade Pistachio Spread Recipe
Pistachios- raw and shelled, the higher quality the greener the spread will be
Sugar free white chocolate- I use the noshu white chocolate chips, sub for normal white chocolate. If you don’t want to use white chocolate, sub for skim condensed milk.
Coconut oil- sub for a neutral flavoured oil
Monk Fruit Icing Sugar- I use this brand to keep the recipe sugar free, sub for normal icing sugar
Milk- Any milk will work, I use a light + higher protein milk. Sub for dairy free milk etc.
Salt- To bring out the pistachio flavour
Homemade Pistachio Spread Tips
Blanch and peel the pistachios: Blanch the pistachios in boiling water for about 30 seconds to loosen their skins. After blanching, peel the skins to give your spread a smoother texture and more vibrant green color.
Roast for deeper flavor: After peeling, roast the pistachios in the oven at 160°C (320°F) for about 5 minutes. This will bring out their natural oils and enhance the rich, nutty flavor, making the spread taste even better.
Use high-quality pistachios: Opt for fresh, unsalted pistachios for the best flavor and texture. Older nuts can taste stale and affect the final result.
Process the pistachios well before adding any other ingredients: When blending the pistachios into a spread, start on a lower speed and gradually increase. This ensures a smooth, creamy consistency while allowing the oils to release fully. I found when I added milk before processing the pistachios, the texture was off.
Melt the white chocolate gently: Use a double boiler or microwave in short intervals (about 20-30 seconds), stirring between each, to melt the white chocolate. Be careful not to overheat it, as this can cause the chocolate to seize or burn, affecting the smoothness of your spread.
Adjust the milk to your desired consistency: Start by adding the milk slowly to ensure you reach your desired consistency. If you like a thicker spread, don’t add as much, if you prefer a creamier spread, add more and blend.
Blend thoroughly for a silky finish: After adding the melted white chocolate, coconut oil, and milk, blend everything together on medium speed to ensure the ingredients are fully incorporated. This will give your pistachio spread a luxuriously smooth, velvety texture.
Refrigerate before serving: Refrigerate the spread for 5-10 minutes before serving so it firms up and becomes more of a “spreadable” texture.
How to store Homemade Pistachio Spread
Store in an airtight container or jar in the fridge for up to 2 weeks.
Freezing for longer storage: If you’d like to store the pistachio spread for an extended period, you can freeze it. Transfer it to a freezer-safe container, leaving some room at the top for expansion, and freeze for up to 3 months. Thaw it in the fridge overnight before using, and stir to restore the texture.
Homemade Pistachio Spread Recipe- lower calorie & sugar free
Ingredients
- 125 g pistachios raw, shelled and unsalted
- 75 g sugar free white chocolate or normal white chocolate, sub for skim condensed milk
- 15 g coconut oil
- 100-125 ml milk light/higher protein milk or sub for dairy free. Start with less and add more as you need.
- 30-50 g monkfruit icing sugar or normal icing sugar, adjust amount to desired sweetness
- dash salt
Instructions
- Blanch and peel the pistachios: Bring a pot of water to a boil. Add pistachios and blanch for 30 seconds, then drain and rinse with cold water. Peel off the skins by rubbing them between your fingers or using a kitchen towel.
- OPTIONAL (but recommended) Roast the pistachios: Preheat your oven to 160°C (320°F). Spread the peeled pistachios on a baking sheet and roast them for about 5 minutes. This helps to release the natural oils and enhance the flavor. Let the pistachios cool for a few minutes.
- Transfer the cooled pistachios to a food processor or high-powered blender. Start by pulsing to break them down, then blend on medium/high speed until a paste forms. This may take a few minutes. Scrape down the sides as needed.
- Melt the white chocolate and coconut oil using a double boiler or microwave in short intervals, stirring frequently. Add the melted white chocolate to the pistachio paste and blend until a smooth and creamy texture is formed.
- Add the monfruit icing sugar, salt and 1/4 cup milk and blend. At first a thick paste will form but add more milk (1 tbsp at a time) and eventually a smooth creamy spread will form.
- For a thinner spread, add milk (dairy or plant-based) 1 tbsp at a time, blending in between until you reach your desired consistency. Be careful not to add too much at once.
- Continue blending until your pistachio spread is silky and smooth. This may take 2-5 minutes in total.
- Transfer the pistachio spread to an airtight container or jar and allow to come to room temperature before storing in the fridge for up to 2 weeks.
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