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–+ servings

Pistachio Cream

A silky homemade pistachio cream that’s rich, nutty, and versatile ; perfect as a spread, filling, or dessert topping.
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Course: Dessert; No-Bake
Cuisine: Italian, Mediterranean
Prep Time: 10 minutes
Cook Time: 3 minutes
Resting Time: 30 minutes
Total Time: 43 minutes
Servings: 12 tablespoons
Calories: 120kcal
Cost: $8 (using Sicilian pistachios)

Equipment

  • 1 Food processor
  • 1 Spatula
  • 1 Airtight jar

Ingredients

Essential Components

  • 2 cups shelled Sicilian pistachios provides authentic flavor
  • 3 tablespoon powdered sugar adds sweetness
  • 2 tablespoon neutral oil sunflower or light olive oil; smooth texture
  • ¼ teaspoon vanilla extract flavor enhancer
  • Pinch of sea salt balances taste

Optional Enhancements

  • 1 tablespoon honey extra natural sweetness
  • 2 tablespoon heavy cream for ultra-smooth texture
  • ¼ teaspoon almond extract adds nutty depth

Instructions

  • Transfer to jar, refrigerate up to 2 weeks.
  • Grind – Process pistachios into coarse powder, then paste.
  • Blend – Add sugar, salt, oil, and vanilla; blend until creamy.
  • Finish – Adjust sweetness, add cream if needed, blend until silky.
  • Rest – Let mixture sit 30 minutes before serving.
  • Store – Transfer to jar, refrigerate up to 2 weeks.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 20g | Calories: 120kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 15mg | Potassium: 130mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5IU | Calcium: 15mg | Iron: 0.5mg