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Pistachio Cream

A silky, homemade spread made from roasted pistachios, sea salt, and a touch of neutral oil—perfect on toast, desserts, or straight from the spoon.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Condiment, Spread, Topping
Cuisine: Modern, Plant-Based
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups roasted salted pistachios (about 10 ounces)
  • 1/2 teaspoon fine sea salt
  • 1 to 2 tablespoons neutral oil such as vegetable or avocado oil

Equipment

  • Food processor with metal blade
  • Measuring cups and spoons
  • Rubber spatula
  • Glass jar with lid
  • Spoon for tasting

Method
 

  1. Place 2 cups of roasted, salted pistachios into a dry food processor fitted with the metal blade.
  2. Pulse 8–10 times until the nuts are broken into pea-size pieces.
  3. Process continuously for 1 minute, stopping halfway to scrape down the sides with a rubber spatula.
  4. Scrape the bowl, then process for an additional 2 minutes to allow the nuts’ natural oils to release and the mixture to become smoother.
  5. Add 1/2 teaspoon fine sea salt and pulse 5 times to combine.
  6. With the processor running, drizzle in 1 tablespoon neutral oil; process 1 minute. If the cream still looks thick or grainy, add up to 1 more tablespoon oil and process 30 seconds longer until silky and pourable.
  7. Taste and adjust seasoning with a pinch more salt if desired.
  8. Transfer the pistachio cream to a clean glass jar, seal, and refrigerate up to 3 weeks. Stir before each use as natural separation may occur.

Notes

For the best flavor, use freshly roasted pistachios and avoid adding oil too early; the nuts will release their own oils as they warm in the processor.