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Pistachio Cream

A luxurious, nutty spread made from roasted pistachios, perfect for toast, yogurt, and desserts.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1.5 cups
Course: Condiment, Dessert Topping, Spread
Cuisine: Modern, Plant-Based
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups roasted unsalted pistachios (about 10 ounces)
  • 1 to 2 tablespoons maple syrup or honey optional, for sweetness
  • 1/4 teaspoon sea salt adjust to taste

Equipment

  • Food processor with an S-blade attachment
  • Measuring cups and spoons
  • Rubber spatula
  • Airtight glass jar for storage
  • High-speed blender (optional)

Method
 

  1. Add 2 cups of roasted, unsalted pistachios to the food processor bowl.
  2. Pulse the pistachios 8 to 10 times until they look like coarse breadcrumbs.
  3. Run the processor continuously for 3 to 5 minutes until the pistachios transform into a smooth paste.
  4. Stop the processor and scrape down the sides with a rubber spatula.
  5. Process again for another 2 to 3 minutes until the cream is glossy and thick.
  6. Add 1 tablespoon of maple syrup or honey if desired and pulse 3 to 4 times until combined.
  7. Sprinkle in 1/4 teaspoon of sea salt and pulse another 2 to 3 times to mix.
  8. Run the processor one last time for 30 seconds to ensure smoothness.
  9. Transfer the pistachio cream to an airtight glass jar and let it cool before storing.

Notes

Pistachio cream can be used as a spread, dessert topping, or cake filling. Store in the refrigerator for up to three weeks.