Homemade pistachio cream is shelled pistachios processed with olive oil and a pinch of salt into a fine paste, then sweetened with powdered sugar and loosened with whole milk until smooth. It takes 10 minutes, needs no cooking, and makes 8 servings.
A vibrant green spread for desserts, toast, or chocolate fillings, without the additives of store bought creams.
How to Make Pistachio Cream?
Shelled pistachios and olive oil are processed into a smooth paste, and powdered sugar and milk are added for a sweeter, creamier spread, adjusting the texture to taste.
Nutritional Information
Each serving of pistachio cream contains approximately 190 kcal, 5 g of protein, 14 g of total fat (2 g of saturated fat), 1 mg of cholesterol, 14 g of carbohydrates, 9 g of sugars, and 20 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Pistachio Cream Recipe
Preparation: 10 minutes
Servings: 8
Ingredients
- 200 g of shelled pistachios
- 20 g (1½ tablespoons) of olive oil
- 50 g (⅓ cup + 1 tablespoon) of powdered sugar
- 50 ml (3½ tablespoons) of whole milk
- 1 pinch of salt
Instructions
- If the pistachios still have their skins, blanch them in boiling water for one minute, rub off the skins with your fingers, and dry them with a towel.
- Place the pistachios in a food processor. Add the olive oil and salt and process into a fine paste, adding a little more oil for a softer texture.
- For a sweeter, smoother cream, add the powdered sugar and milk and keep processing until smooth. Transfer to an airtight jar and refrigerate for up to two weeks.
Additional Tips
Toast first
Toast the pistachios in a skillet or oven for a few minutes before processing for a deeper aroma.
Process in bursts
Blend in short intervals, scraping down the sides, for an even texture and to keep the motor from overheating.
Stir before using
If the oil separates in the fridge, simply stir it back in.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Olive oil | Coconut or canola oil | 20 g | More neutral |
| Olive oil | Melted butter | 20 g | Richer |
| Whole milk | Plant milk | 50 ml | Vegan |
| Powdered sugar | Honey | 2 tablespoons | Natural sweetener |
Frequently Asked Questions (FAQs)
1. Can I replace the olive oil?
Yes, with coconut or canola oil for a more neutral taste, or melted butter.
2. How do I get a creamier texture?
Add more milk or oil a little at a time while processing. Plant milk makes it vegan.
3. How long does it keep?
Up to 2 weeks in an airtight jar in the fridge. Stir if the oil separates.
Benefits of Pistachios
Pistachios are rich in healthy fats, protein, fiber, antioxidants, and potassium.
Did You Know?
Pistachio cream is often called pistachio Nutella, as a nut spread alternative to the classic chocolate hazelnut one.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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