Author Notes: After becoming obsessed with Sanfte-Pistazie, a German brand of pistachio nutella, I was determined to recreate this green little monster of a spread myself. Inspired by both BraveTart and Elizabeth Minchilli’s versions, I tried to keep this recipe simple in execution but bold with flavor. The cardamom adds a hint of warmth which I love especially during the holiday time. The nutella keeps well in the fridge for atleast a month, but try to bring it closer to room temperature before spreading it on a hot buttered toast. —Madhuri Sharma
Food52 Review: WHO: Madhuri Sharma is a culinary arts student and media producer living in New York.
WHAT: A sweet, nutty spread perfect for all your edible gifting.
HOW: Grind up toasted pistachios with cardamom, orange zest, honey, and milk powder, then mix it all with melted white chocolate.
WHY WE LOVE IT: Making nutella from scratch is a lot easier than it sounds — and we’re loving Madhuri Sharma’s pistachio and white chocolate combo. Scale the recipe up and make it your new holiday gift tradition; your friends and family will be talking about it for months. —The Editors
Makes: 1 pint
ounces shelled unsalted pistachios
ounces white chocolate
ounces pistachio oil
ounces milk powder
tablespoon orange zest
teaspoon freshly ground cardamom
- Toast the pistachios either in a toaster oven or a dry skillet until shiny and slightly golden then set aside to cool slightly
- Using a double boiler, melt the white chocolate in a large mixing bowl and mix in the honey
- In a large food processor grind the pistachios until powdered then add the orange zest, cardamom and milk powder and pulse a few times to incorporate
- With the processor running slowly drizzle the pistachio oil into the mixture until it resembles a smooth sauce
- Pour the pistachio mixture into the white chocolate and mix until fully incorporated
- Store in an airtight jar
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Photo by Mark Weinberg
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