Pistachio cream
Pistachios are delicious on their own, so why not turn them into a smooth, nutty cream that works in all the best ways? Blended with almonds, a touch of vanilla, and a little icing sugar for sweetness, the pistachio cream is likely to earn a permanent spot in your fridge once you make it. Spread it on toast, sandwich it between biscuits, or swirl it into yoghurt.
Ingredients
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60 g
Shelled pistachios
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50 g
Almond flakes
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25 g
Icing sugar
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¼ tsp
Vanilla powder
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1 tbsp
Neutral oil
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¼ tsp
Salt
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Opt for raw, unsalted pistachios
Raw, unsalted pistachios help your cream stay naturally green, while roasted or salted ones can turn it brownish or dull. Roasted pistachios darken during heating, and the salt draws out moisture, which means natural oils do not release as smoothly during blending, making the cream more likely to turn out grainy instead of silky. If salted pistachios are your only option, rinse them well to remove excess salt, then dry them thoroughly before blending.
The right blender for the right texture
For smooth, spreadable pistachio cream, using both a food processor and a blender can give the best results. Start with a food processor to break the pistachios into a fine powder. Then, transfer to a blender with the oil to achieve a silky consistency. The food processor handles the dry grinding, while the blender helps smooth everything out. If you only have a food processor, blend longer and pause to scrape down the sides frequently. If you only have a blender, make sure it is high-powered and add the oil gradually to help it process smoothly. In both cases, take your time to avoid a grainy texture.
Blend less for a grainier texture
If you like a bit of crunch in your pistachio cream, do not blend it until completely smooth. Stop while there are still small pistachio pieces for a more textured result. A food processor is better for this than a blender, as it gives more control over how fine the nuts are chopped. Blend in short bursts. Once it reaches the level of crunch you like, stop blending and enjoy it with a bit of texture.
FAQ: Questions about pistachio cream
Making homemade pistachio cream is easier than you think. Below, you will find answers to the most common questions on how to prepare it.
What is pistachio cream?
Pistachio cream, also known as crema al pistacchio, is a sweet, nutty spread made primarily from pistachios. It is popular in Italian cuisine and often used like Nutella - spread on toast, drizzled over desserts, or as a filling for pastries. Unlike pistachio butter, which is typically unsweetened, or pistachio paste, which is thicker and more concentrated, pistachio cream has a smooth texture and a mild sweetness that makes it perfect for both sweet and savoury uses.
How should I store pistachio cream?
Store pistachio cream in a clean, airtight jar or container as soon as it is made. Place it in the refrigerator, which will keep it well for up to 2 weeks. Chilling helps preserve the natural oils and prevents the cream from spoiling too quickly. If it thickens in the fridge, let it sit at room temperature for a few minutes before using.
Can I freeze pistachio cream?
No, it is not recommended to freeze pistachio cream. Freezing can cause the oils to separate, leading to a grainy or uneven texture once thawed. It may not regain its original smoothness if frozen, even after blending it again.
Why do I need to peel the pistachios?
Peeling pistachios removes the thin, papery skins that can make the cream grainy. These skins do not blend thoroughly, leaving tiny fibrous bits that affect smoothness. Skipping this step can also give the cream a speckled look instead of a bright, even green. To peel them easily, boil the shelled pistachios for a few minutes, then strain and rub them in a clean kitchen towel to loosen the skins.
Nutritional values
Nutritional value, per
846 Kcal
| Fibre | 11.4 gram fibers |
| Protein | 22.8 gram |
| Fat | 63 gram |
| Carbohydrates | 48.3 gram |
Prepare our easy pistachio cream in no time
Why make pistachio cream at home? Because in just 20 minutes, you will have a fresh, homemade batch that is quicker than a trip to the shop and tastes like something you would find at your favourite bakery or café.
It is smooth, rich, and perfect for spreading on warm toast, adding to pastries, or spooning straight from the jar with a cup of coffee. It is that comforting, café-quality treat, but without leaving your kitchen.
Rich and nutty with hints of sweetness
The pistachios provide a rich, earthy base, while almond flakes add a gentle, sweet nuttiness that tames the pistachios' intensity. The almonds’ subtle sweetness softens the sharpness of the pistachios, allowing their bold flavour to shine without becoming overwhelming.
A touch of icing sugar smooths out the sharp edges of the pistachios, and the vanilla swoops in with its warm, sweet, and floral notes to pull it all together. Without these sweet touches, the cream would be a tad too nutty, but instead, it is perfectly balanced.
Indelibly smooth, creamy, and velvety texture
This pistachio cream is the epitome of smooth. As you spread it, you will feel how creamy and velvety it is, with a consistency so indulgent, you might just want to keep it all to yourself. Once blended, the pistachios turn into a silky paste with no graininess or chunks. It has that luxurious, melt-in-your-mouth texture that makes you want to sneak a spoonful whenever you can.
From Sicily to the Mediterranean and Middle East
Pistachio cream has strong ties to Sicily, particularly the region of Bronte, where the renowned Bronte pistachios are grown. These vibrant, high-quality pistachios are often used to make crema di pistachio.
What started in Sicily has gradually spread throughout the Mediterranean and the Middle East. Pistachios have been treasured in these regions for centuries, often used in everything from pastries to Middle Eastern sweets. Though pistachio cream itself is a creation of the 20th century, the tradition has evolved over time, eventually leading to the creation of the beloved pistachio cream we enjoy today.
Excellent for spreads, desserts, and pastries
If you are wondering what to do with pistachio cream, the answer is pretty much anything. Spread it on your morning toast as a base, then top it with honey, jam, or fresh fruit for a quick upgrade. Want to take it further? Drizzle it over pancakes or waffles, and throw in some fresh raspberries for a tangy twist that cuts through the heavy notes of the cream.
But it does not have to stop at breakfast! Pistachio cream is a game-changer in baking. Use it to add texture and depth to cakes, cupcakes, and pastries. Spread it between cake layers, swirl it into muffin batter, or go all-out and fill croissants with it for a decadent surprise.
Feeling adventurous with drinks? Stir a spoonful of the cream into your cappuccino or latte for a creamy, nutty kick, or get a little wild and blend it with Nutella for an over-the-top milkshake.
Looking for more ways to enjoy pistachios? Try it in our Dubai chocolate bar, Dubai chocolate cheesecake, or pistachio tiramisu.
Get creative with the recipe
This pistachio cream recipe is the perfect base for experimenting. Start by adding a bit of chocolate. Melted dark chocolate will create a smooth texture with a slightly bitter edge that contrasts nicely with the sweet flavours. Milk chocolate, on the other hand, will bring a creamier, sweeter profile. If you prefer a bit of crunch, fold in some finely chopped chocolate for an extra texture that adds a bite to the smooth cream.
Are you in the mood for a sweet touch? Drizzle in a bit of honey. The honey's floral sweetness softens the cream and makes it even more spreadable. If you crave something a bit brighter, introduce a splash of citrus. Lemon brings a sharp, fresh zing, while orange offers a sweeter, more rounded flavour. Lime zest works in the background, almost like a perfume with its floral notes.
