Go Back
Pistachio Cream

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 tablespoon
Course: Dessert, Spread
Cuisine: Italian-inspired
Calories: 135
Ingredients Equipment Method Notes

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

Equipment

  • Food Processor
  • Spatula
  • Dry pan (optional for toasting)

Method
 

  1. Toast pistachios in a dry pan over medium heat for 3–5 minutes until fragrant. Stir frequently. Optional but enhances flavor.
  2. Let pistachios cool completely if toasted.
  3. Process pistachios in a food processor for 2–3 minutes until broken into small pieces.
  4. Continue processing 3–4 more minutes. Mixture will turn to powder, then paste.
  5. Gradually add oil while processor runs until desired consistency is reached.
  6. Add powdered sugar, salt, and vanilla (if using). Process until smooth. Adjust sweetness to taste.
  7. 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.