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How to Make Pistachio Cream at Home
Pistachio cream is a rich, velvety spread made with just one simple ingredient: pistachios. Naturally creamy and full of flavor, it’s perfect to enjoy on bread, cookies, or even by the spoonful.But its real magic lies in its versatility - this luscious cream is often used to create mouthwatering desserts like pistachio tiramisu, pistachio gelato, or elegant pastries and cakes filled with its nutty goodness.This easy homemade pistachio cream is a pantry essential for any dessert lover. It’s what we call a basic preparation - a foundation you can build on to create an endless variety of Italian sweets.
Ingredients
- 400 g pistachios - 14 oz, shelled and peeled (Use no less than 300 g; smaller quantities may not blend properly and can get stuck under the blades of the food processor.)
- 2 tablespoons powdered sugar - optional, for a sweeter version
Instructions
- Spread the pistachios on a baking tray lined with parchment paper.
- Toast them in a preheated static oven at 170°C (340°F) for about 15 minutes on the middle rack.NOTE: Be careful not to let them brown - just toast them lightly to bring out their flavor.
- When the pistachios are cool, transfer them to a powerful food processor.
- Begin blending at high speed. After a few seconds, you’ll get a coarse grind—this is pistachio grain (granella di pistacchio), often used as a topping for desserts or savory dishes.TIP: Depending on your food processor, you may need to adjust the speed. If the pistachios don’t move well, try a slightly lower speed to keep them in contact with the blades.
- Keep blending. Pause occasionally to scrape down the sides with a spatula, pushing the mixture back toward the blades.At first, the mixture will resemble dry pistachio flour. After 10 to 15 minutes, the nuts will begin releasing their natural oils, and the texture will become thicker and more compact.At this stage, you’ve made pistachio paste.
- If you want to make a sweet pistachio cream, this is the right moment to add 2 tablespoons of powdered sugar.
- Continue blending patiently, scraping down the sides regularly.With time and heat from the blades, the mixture will gradually transform into a smooth, creamy spread.
- After about 30 minutes of total blending time, the pistachio paste should become a soft, spreadable cream.However, this can vary depending on your appliance. With less powerful machines or smaller blades, it may take 40 minutes or even up to 1 hour.NOTE: If the mixture struggles to come together, you can add 1 tablespoon of vegetable oil (like sunflower or grapeseed).WARNNG! Never add water or milk—it will ruin the texture and shorten shelf life.
- Once your pistachio cream is ready, you can enjoy it warm or at room temperature; or use it immediately in a dessert recipe.
Notes
Tips
- Toasting the pistachios is a key step - it enhances the flavor and helps release their natural oils, giving the cream a more intense aroma and a smoother texture. Just be sure not to over-toast or burn them, as this can create a bitter taste.
- Always let the pistachios cool completely before blending. Blending them while hot or even warm can affect the final texture and make it harder to achieve a smooth cream.
- You can also toast the pistachios in a skillet on the stovetop, but stir them continuously and keep a close eye on them - they burn easily!
- Feel free to substitute pistachios with other nuts (like hazelnuts, almonds, or peanuts) using the same method and proportions.
- If your blender is having trouble creating a smooth and fluid consistency, you can add 1 to 2 tablespoons of vegetable oil (such as sunflower or grapeseed oil). Never add water, milk, or other liquids: this will cause the mixture to separate and ruin the texture.
- You can blend the pistachios with or without their skins. Leaving the skins on results in a more rustic, brownish-colored cream. For a greener hue, use peeled pistachios.
- You can adjust the quantity of pistachios based on how much cream you want, but make sure to use at least 350 g (12 oz). Smaller amounts may not blend properly, especially in larger food processor bowls.
- If you'd like to sweeten your pistachio cream, avoid using syrups, honey, or liquid sweeteners. Also, steer clear of granulated sugar, which may not dissolve well. Icing sugar (powdered sugar) is the best choice for a smooth, sweet finish.
Nutrition
Serving: 100gCalories: 193kcalCarbohydrates: 11gProtein: 7gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 0.4mgPotassium: 342mgFiber: 3gSugar: 4gVitamin A: 138IUVitamin C: 2mgCalcium: 35mgIron: 1mg
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