Homemade Pistachio Cream
This luxurious homemade pistachio cream is a smooth, nutty spread that transforms simple ingredients into gourmet desserts. Perfect for hosting or satisfying sweet cravings in minutes.
Equipment
- Food Processor
- Spatula
- Dry pan (optional for toasting)
Ingredients
Basic Pistachio Cream
- 2 cups unsalted, shelled pistachios
- 1/2 cup powdered sugar adjust to taste
- 2-3 tbsp neutral oil like sunflower or grapeseed
- 1/4 tsp salt
- 1 tsp vanilla extract optional
- 1-2 tbsp honey or maple syrup optional for additional sweetness
Instructions
- Toast pistachios in a dry pan over medium heat for 3–5 minutes until fragrant. Stir frequently. Optional but enhances flavor.
- Let pistachios cool completely if toasted.
- Process pistachios in a food processor for 2–3 minutes until broken into small pieces.
- Continue processing 3–4 more minutes. Mixture will turn to powder, then paste.
- Gradually add oil while processor runs until desired consistency is reached.
- Add powdered sugar, salt, and vanilla (if using). Process until smooth. Adjust sweetness to taste.
- Transfer to a jar. Use immediately or refrigerate.
Notes
Use this versatile pistachio cream in countless desserts: spread on toast, mix into yogurt, layer into parfaits, stuff into dates or strawberries, or swirl into ice cream. Store in the fridge for up to 3 weeks, or freeze in small portions.