Pistachio Cream Recipe
This pistachio cream recipe has a rich, nutty flavor, a subtle sweetness, and a luxurious, spreadable consistency! Use it to make Dubai chocolate and so much more!
Servings: 20 Servings
Calories: 27kcal
Equipment
Ingredients
- 1 cup shelled roasted pistachios (240 grams with shell)
- 1 cup boiling water
- 1 tablespoon coconut oil
- ½ teaspoon vanilla extract
- 5 tablespoon honey
- ⅓ cup half and half
- 1 pinch sea salt
Instructions
- Shell pistachios, then cover with 1 cup boiling water. Set aside for 5 minutes, then drain. Rub pistachios with a clean kitchen towel or peel the skins off by hand.
- Process pistachios in a food processor until they are smooth and clump together. Add coconut oil and vanilla and process the mixture until combined.
- Add honey and half and half to the food processor and blend until completely smooth. Taste to see if it needs seasoning. If so, add a pinch of sea salt and whirl a few more times.
- Pour pistachio cream into a jar and refrigerate for up to two weeks. Bring it to room temperature before using it so that it has a pourable consistency!
Video
Notes
- Scrape the sides of the bowl down with a spatula as needed during the blending process.
- Don't skip blanching the pistachios. Skipping this step will give the pistachio spread a gritty texture instead of a smooth consistency.
- If you do decide to skip blanching the pistachios, strain the finished product through a fine sieve or cheesecloth to give it a smoother texture.
- If using raw unsalted pistachios, you may need to add a tiny bit more salt.
- Store in an airtight container in the fridge for up to 2 weeks.
Nutrition
Serving: 1tablespoon | Calories: 27kcal | Carbohydrates: 5g | Protein: 0.1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 5mg | Sugar: 4g
