Pistachio Cream Recipe
This pistachio cream is an irresistible treat for anyone craving a touch of nutty sweetness. Pistachio cream is velvety smooth, deeply flavorful, and ready in just ten minutes.
Slather it on toast, swirl it into desserts, or enjoy it by the spoonful. Each bite brings the earthy richness of pistachios balanced with a whisper of sweetness and a hint of salt.
What You Need for Pistachio Cream
- Raw Unsalted Pistachios – The star of this recipe, lending vibrant green color and an unmistakably rich, nutty taste.
- Powdered Sugar – Adds just enough sweetness to balance the pistachios’ natural earthiness.
- Salt – Enhances the pistachio flavor and rounds out the sweetness beautifully.
- Avocado Oil – Gives the cream its silky, spreadable texture without overpowering the delicate nut flavor.
How to Make This Pistachio Cream
Start by pulsing raw pistachios in a food processor until they reach a fine, breadcrumb-like texture. Add powdered sugar and salt, blending until evenly combined. While the processor runs, slowly stream in avocado oil until the mixture turns smooth and luscious. If you prefer a thinner consistency, add a splash more oil until you get it just right.
Tips to Perfect Your Pistachio Cream
For the freshest flavor, use high-quality, raw, unsalted pistachios. Lightly toasting them before blending can add a deeper, roasted note if you prefer. If you like your pistachio cream sweeter, sift in a little extra powdered sugar and blend again. Be patient while processing—scrape down the sides to ensure everything blends smoothly. If you’d rather avoid avocado oil, a mild neutral oil works too, but steer clear of oils with strong flavors that could mask the pistachios’ delicate profile.
Storing and Enjoying Pistachio Cream Later
Keep your pistachio cream in an airtight container in the fridge, where it will stay fresh for up to four weeks. If it thickens, let it sit at room temperature or stir in a bit more oil to restore its silky texture. This spreadable delight makes mornings brighter and desserts more decadent—don’t be surprised if you find yourself dipping straight in with a spoon!
Pistachio Cream Recipe
Ingredients
- ¼ cup avocado oil plus extra if desired
- ½ cup powdered sugar
- 2 cups raw unsalted pistachios
- ¼ teaspoon salt
Instructions
- Place the raw pistachios into a food processor and pulse for about a minute until they reach a fine, crumb-like consistency, ensuring to scrape down the bowl’s sides when necessary. Introduce the powdered sugar and salt, blending for an additional 30 seconds until thoroughly mixed. With the processor running, gradually drizzle in the avocado oil until the mixture transforms into a smooth, cohesive cream; incorporate more oil if a thinner texture is preferred. Spoon the pistachio cream into a sealed container, allow it to cool entirely, then store it in the refrigerator for up to four weeks. Yields approximately 1½ cups.
