Ingredients
- 1 cup unsalted pistachios (raw or roasted)
- ½ cup powdered sugar (or preferred sweetener)
- ¼ cup neutral oil (such as grapeseed or sunflower oil)
- 1 teaspoon vanilla extract (optional)
- A pinch of salt (optional)
Instructions
Prepare the Pistachios:
If using raw pistachios, blanch and peel the skins for a smoother texture.
For extra flavor, roast the pistachios in the oven at 300°F (150°C) for 10–12 minutes, then let them cool.
Blend the Pistachios:
Add pistachios to a food processor and pulse until they form a fine meal.
Add Sweetener and Oil:
Slowly drizzle in the oil while blending, followed by the powdered sugar and vanilla extract. Blend until smooth and creamy.
Adjust Consistency:
If too thick, add more oil by the teaspoon. If too thin, blend in a few extra pistachios.
Store and Serve:
Transfer to an airtight jar and refrigerate for up to two weeks. Stir before serving if separation occurs.
Notes
- For a dairy-free version, use coconut oil instead of neutral oil.
- Adding white chocolate chips while blending creates a sweet, dessert-like spread.
- This pistachio cream can be frozen in small portions for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for roasting)
- Category: Breakfast
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 181 kcal
- Sugar: 4g
- Sodium: 5mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
Keywords: pistachio cream recipe, pistachio spread, crema al pistacchio, nut-based dessert topping