Pistachio Cream
Discover a delicious homemade pistachio cream recipe, complete with tips, ingredients, and storage advice for a perfectly creamy spread.
Ingredients
Pistachios (1 ½ cups)
- Ideally use unsalted, shelled pistachios that have been roasted or can be roasted at home. If you can only find salted pistachios, simply omit or reduce the added salt in the recipe.
Granulated Sugar or Sweetener (¼ to ½ cup)
- Adjust according to your preference. You may use alternatives such as honey powdered sugar, or even a low-calorie sweetener like erythritol if you want to cut down on refined sugar. Keep in mind that different sweeteners may affect the texture.
Neutral Oil (2–4 tablespoons)
- A neutral-flavored oil such as grapeseed or avocado oil helps create a spreadable consistency. Extra-virgin olive oil can be used for a richer flavor though it may alter the taste slightly. The exact amount you’ll need depends on the consistency you’d like.
Milk or Dairy Alternative (2–4 tablespoons)
- You can use whole milk heavy cream, or any plant-based milk (almond, oat, soy) to add creaminess. Start with a small amount and gradually add more until you reach your desired thickness.
Optional Flavor Enhancers
- Vanilla extract (½ teaspoon): Adds a sweet, aromatic note.
- Salt (pinch): Balances sweetness and brings out the pistachio flavor.
- Lemon zest (¼ teaspoon): Provides a subtle citrus zing if desired.
- Almond extract (¼ teaspoon): Enhances the nutty quality of the spread.
Optional Garnishes
- Crushed pistachios: Sprinkle over the finished product for extra crunch.
- Chocolate flakes: If you want a hint of chocolate flavor in your spread.
Instructions
Step 1: Roast (If Needed)
- Why Roast?Roasting intensifies the natural flavor of pistachios and helps loosen their oils, which results in a smoother spread. If your pistachios are pre-roasted, you can skip this step, but if they’re raw, roast them lightly for optimal flavor.
- How to Roast:- Preheat your oven to 350°F (175°C).- Spread raw pistachios evenly on a baking sheet.- Roast for about 8–10 minutes, or until you notice a nutty aroma. Keep a close eye on them to avoid burning.
Step 2: Cool and Peel
- Cool Down: After roasting, remove the pistachios from the oven and allow them to cool. Handling hot nuts can lead to uneven grinding due to the oils still being activated by heat.
- Optional Peeling: Pistachios often come with thin, papery skins. These can impart a slightly more bitter flavor and affect the cream’s texture. If you want a more vibrant green color and smoother consistency, rub the cooled pistachios between your hands (or in a clean kitchen towel) to remove most of the skins.
Step 3: Grind the Pistachios
- Equipment: A high-speed blender or a good-quality food processor is essential for achieving a velvety texture.
- Grinding Technique:- Place the roasted pistachios into your blender or food processor.- Pulse a few times to break them into smaller pieces.- Then, blend continuously in short bursts, scraping down the sides as needed to ensure even blending.- Continue blending until the pistachios release their oils and form a thick paste. This may take anywhere from 2–5 minutes, depending on your equipment. Patience is key!
Step 4: Add Sweetener and Flavorings
- Gradual Addition: Once you have a coarse pistachio paste, add your chosen sweetener (granulated sugar, powdered sugar, honey, etc.) a little at a time, blending after each addition. Keep tasting the mixture so you don’t overshoot the sweetness level.
- Flavor Enhancers:- Add a pinch of salt to accentuate the nuttiness.- Stir in vanilla extract or any other extracts, such as almond or citrus.- Blend well for 30–60 seconds to ensure the flavors disperse evenly.
Step 5: Incorporate Liquid Ingredients
- Milk or Dairy Alternative: Begin by adding 1 tablespoon of milk (or a dairy-free alternative), then blend. Assess the consistency. If it’s too thick, add another tablespoon. Aim for a texture that’s spreadable but not runny.
- Oil: Slowly stream in the neutral oil (or extra-virgin olive oil, if you prefer) while blending. This helps emulsify the mixture, yielding a smoother cream. Depending on how thick the pistachio paste is, you might need anywhere from 2 to 4 tablespoons of oil.
- Texture Check: Be patient and blend thoroughly after each addition. The goal is a luxuriously smooth spread. If the mixture still seems grainy, continue blending until you get the desired consistency. Remember that some food processors or blenders might require more time.
Step 6: Adjust to Taste
- Sweetness: Add more sugar or sweetener if needed. Bear in mind that a small adjustment can significantly impact the overall flavor.
- Salt: A tiny pinch of salt can help balance sweetness and enhance the nutty essence.
- Flavor Twist: If you’re adventurous, a small amount of lemon zest can bring a refreshing brightness to the cream. Alternatively, if you adore all things nutty, a drop of almond extract can amplify the pistachio flavor.
Step 7: Final Blend and Texture
- Smoothness: Continue to blend until you achieve a silky consistency. This might take another minute or two. Keep scraping down the sides to ensure everything is well-incorporated.
- Cooling Off: The blending process can warm the mixture. If it seems a bit warm or runny, let it sit at room temperature for a few minutes or pop it in the fridge for a short while to set.
Step 8: Taste and Evaluate
- Sampling: Use a clean spoon to sample your freshly made pistachio cream. Note the sweetness, the balance of flavors, and the mouthfeel. Adjust if necessary.
- Desired Consistency: If it’s too thick for your liking, add a tad more milk or oil. If it’s too thin, blend in a few additional pistachios or a spoonful of pistachio flour (finely ground pistachios).
Notes
Nutrition Information (per serving)
- Calories: ~150 kcal
- Fat: ~11 g
- Protein: ~4 g
- Carbohydrates: ~9 g
- Fiber: ~2 g
- Sugar: ~5 g