Homemade Pistachio Cream

Never tasted pistachio cream? You have really missed something! That creamy, nutty paste is simply a dream for any pistachio lover. Whether spread on toast, swirled into desserts, or eaten spoonful by spoonful, it will be an unforgettable treat.

Of all the flavors, astonishingly silky smooth, and bursting with pistachio flavor, this cream is the most versatile: on toast, drizzled over dessert, and eaten straight from the jar; just that good.
What could be more exciting? Making it at home is surprisingly easy. Worth a try for either a pistachio lover or a meddler in the kitchen. Besides, it’s fresh, tastier, and can be custom-made at home.
Now, let us get into what you need to know for the making of this beautiful spread.

What Is Pistachio cream?

Let’s start with the basics. Pistachio cream, also called pistachio paste in some circles, is a smooth spread made from—you guessed it—pistachios. Think peanut butter or almond butter, but on a whole other level. It has a rich, nutty flavor with just a touch of sweetness, making it perfect for both savory and sweet dishes.

History of the humble pistachio, however, is consistent with its revered stature in many places across the globe. Popular in Italian and Middle Eastern cuisines, these nuts are treated like kings in the royal kitchens. To those who have sampled pistachio gelato or likened pastried with this inherent filling, it is clear that indeed pistachio is a really special nut. And indeed, pistachio cream takes that flavor and makes it spreadable for a whole lot of new possibilities.

Ingredients You’ll Need

Here’s what you’ll need to whip up this delicious spread:

• 1 cup pistachios (shelled and unsalted)
• 1/4 cup powdered sugar (or adjust to taste)
• 1/4 cup heavy cream (or milk for a lighter option)
• 2 tablespoons neutral oil (like sunflower or grapeseed oil)
• 1 teaspoon vanilla extract (optional but highly recommended)
• A pinch of salt

These simple ingredients come together to create magic. Just make sure to use high-quality pistachios for the best flavor.

Pistachio cream recipe: Step-by-Step

1. Prep the Pistachios

First things first: if your pistachios still have their skins, you’ll want to blanch them. The skins can make your cream less smooth and give it a brownish tint, which isn’t as visually appealing.

Here’s how to blanch pistachios:

• Boil a pot of water and toss in the pistachios. Let them cook for 2-3 minutes.
• Drain them and transfer them to a clean kitchen towel. Rub them gently to remove the skins.
• Before moving to the next step let them dry completely.

I know this next part can be somewhat laborious, but it’s well worth all the effort: blanched pistachios not only look better and more appealing, but they’re also much smoother to blend.

2. Toast the Pistachios

Toasting pistachios is truly a game-changer. Not only does it intensify their flavor, but it also adds a subtle nuttiness that takes your cream to the next level.

To do this, simply heat a dry skillet over medium heat. Then, toss in the pistachios and stir frequently for about 5 minutes. You’ll know they’re ready when they become fragrant and slightly golden. Once done, be sure to let them cool before blending.

3. Blend the Pistachios

Here’s the fun part! Toss those toasted pistachios into your food processor or high-speed blender and pulse them until you have broken them down into fine crumbs. Once they are crumbly, keep them going and slowly drizzle the oil in.
And imagine it’s patience. It’ll seem so negative and dry and chunky at first, but let this all keep going. The oils in the pistachios will release and transform it all into a smooth paste.

4. Sweeten and Creamify

When the last thing is nothing more than a smooth paste, the next step is to add the powdered sugar, whipped cream, vanilla extract, and salt. At this time, all further processing would occur until smooth and creamy. You might find that scraping down the sides of the blender toward the end is necessary a couple of times.

Pro tip: If the mixture seems too thick, add a splash of cream or milk. If it’s too runny, you can blend in a few more pistachios to thicken it up.

5. Taste and Adjust

That is entirely up to personal taste and preference. If you want it to be a little sweeter, then add just a pinch more powdered sugar. If it is the richness that you are going for, then a little drizzle of oil can also help. Blend again to fine-tune it until it is just perfect.

Creative Ways to Use Pistachio Cream

Now that you’ve got a jar of this golden goodness, let’s talk about how to use it. Spoiler alert: the possibilities are endless.

Sweet Ideas:

• Spread it on toast. Pistachio cream + warm bread = breakfast heaven.
• Top your pancakes or waffles. Swap out maple syrup for a dollop of pistachio cream.
• Swirl it into oatmeal. Add a nutty twist to your morning bowl.
• Use it as a filling. It’s perfect for crepes, macarons, or sandwich cookies.
• Drizzle it over ice cream. Pistachio cream + vanilla ice cream = chef’s kiss.

Savory Ideas:

• Mix it into pasta. Use it as a base for a creamy pistachio sauce.
• Spread it on a charcuterie board. Pair it with crackers, cheese, and cured meats.
• Add it to salad dressings. A spoonful of pistachio cream can transform (oops, I mean take) your dressing to the next level

For more dessert inspiration, check out our Dessert Recipes

Tips for Perfect Pistachio cream

• Use fresh pistachios. Stale nuts won’t do your cream any favors.
• Don’t skip the toasting. It adds so much depth to the flavor.
• Blend patiently. A smooth texture takes time, but it’s worth the wait.
• Store it properly. Keep your pistachio cream in an airtight jar in the fridge. It’ll last up to two weeks, though I doubt it’ll stick around that long.

Why Make Pistachio Cream at Home?

Sure, you can find pistachio cream in specialty stores or online, but it often comes with a hefty price tag. Furthermore, store-bought spreads can’t compete with the freshness and flavor of homemade.

You create! That gives you power and freedom in how sweet it is and smooth or chunky as well as what flavors you add. Making things from scratch always feels good; that’s the best part. After all, nothing can compare to the satisfaction of making a really indulgent treat from scratch. It’s a full-on pat yourself on the back moment.

Not to mention, it is really easier than that. It does require a few ingredients and a good blender or food processor to fill a jar with homemade pistachio cream in no time.

A Quick Note on Customization

One of the finest things about making pistachio cream at home is making it as much as you want. For example, a tablespoon of cocoa powder will give a nice chocolatey taste, or a dash of orange zest if craving that citrus kick. You can also try spices like cardamom or cinnamon for a twist. Indeed, the relevant extensionism can be applied to flavor according to personal tastes!

Why Pistachio cream Is the Ultimate Kitchen Staple

Just to put it in perspective: if you’re wondering whether it’s worth it for you, pistachio cream is a real game-changer, meaning it really is something that can elevate an everyday dish into something feeling pretty special. For example, even a slice of toast suddenly becomes a gourmet treat in an instant.

What’s more, let’s not overlook how impressive it looks when you serve it to guests. Trust me, they’ll think you spent a fortune on it. However, don’t worry—just keep the secret to how easy it was to make!

FAQs about Pistachio cream

Final Thoughts

A big yay for making pistachio cream at home. It is easy to prepare and infinitely versatile, making it almost too delicious.. Whether you’re spreading it on toast, using it in recipes, or just eating it by the spoonful (no shame), it’s a kitchen staple you’ll reach for again and again.

So go ahead, give it a try! And, of course, don’t forget to share your pistachio cream creations in the comments below—I’d love to hear how you’re using this dreamy spread.

Homemade Pistachio Cream

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Never tasted pistachio cream? You have really missed something! That creamy, nutty paste is simply a dream for any pistachio lover

• Author: Amélie
• Prep Time: 10 minutes
• Cook Time: 0 minutes (if using roasted pistachios)
• Total Time: 10 minutes
• Yield: 1 cup (approximately 8 servings) 1x
• Category: Dessert
• Method: Blending
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

• 1 cup pistachios (shelled and unsalted)
• 1/4 cup powdered sugar (or adjust to taste)
• 1/4 cup heavy cream (or milk for a lighter option)
• 2 tablespoons neutral oil (like sunflower or grapeseed oil)
• 1 teaspoon vanilla extract (optional but highly recommended)
• A pinch of salt

Instructions

1. Prep the Pistachios
First things first: if your pistachios still have their skins, you’ll want to blanch them. The skins can make your cream less smooth and give it a brownish tint, which isn’t as visually appealing.
Here’s how to blanch pistachios:

• Boil a pot of water and toss in the pistachios. Let them cook for 2-3 minutes.
• Drain them and transfer them to a clean kitchen towel. Rub them gently to remove the skins.
• Before moving to the next step let them dry completely.
  I know this next part can be somewhat laborious, but it’s well worth all the effort: blanched pistachios not only look better and more appealing, but they’re also much smoother to blend.

2. Toast the Pistachio:
Toasting pistachios is truly a game-changer. Not only does it intensify their flavor, but it also adds a subtle nuttiness that takes your cream to the next level.
To do this, simply heat a dry skillet over medium heat. Then, toss in the pistachios and stir frequently for about 5 minutes. You’ll know they’re ready when they become fragrant and slightly golden. Once done, be sure to let them cool before blending.

3. Blend the Pistachios
Here’s the fun part! Toss those toasted pistachios into your food processor or high-speed blender and pulse them until you have broken them down into fine crumbs. Once they are crumbly, keep them going and slowly drizzle the oil in.
And imagine it’s patience. It’ll seem so negative and dry and chunky at first, but let this all keep going. The oils in the pistachios will release and transform it all into a smooth paste.

4. Sweeten and Creamify
When the last thing is nothing more than a smooth paste, the next step is to add the powdered sugar, whipped cream, vanilla extract, and salt. At this time, all further processing would occur until smooth and creamy. You might find that scraping down the sides of the blender toward the end is necessary a couple of times.

 

Pro tip: If the mixture seems too thick, add a splash of cream or milk. If it’s too runny, you can blend in a few more pistachios to thicken it up.

5. Taste and Adjust

That is entirely up to personal taste and preference. If you want it to be a little sweeter, then add just a pinch more powdered sugar. If it is the richness that you are going for, then a little drizzle of oil can also help. Blend again to fine-tune it until it is just perfect.

Notes

• Use fresh pistachios. Stale nuts won’t do your cream any favors.
• Don’t skip the toasting. It adds so much depth to the flavor.
• Blend patiently. A smooth texture takes time, but it’s worth the wait.
• Store it properly. Keep your pistachio cream in an airtight jar in the fridge. It’ll last up to two weeks, though I doubt it’ll stick around that long.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 150-170 kcal
• Sugar: 2g
• Fat: 14g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 4g

Keywords: Pistachio Cream, Pistachio Cream recipe