Pistachio Cream Recipe
Homemade pistachio cream made with raw pistachios, powdered sugar, and avocado oil. It blends in a food processor and keeps for 4 weeks.
Servings: 12 servings
Equipment
Ingredients
- 2 cups raw unsalted pistachios
- ½ cup powdered sugar
- ¼ teaspoon salt
- ¼ cup avocado oil plus more if needed
Instructions
- Place the pistachios in a food processor and pulse into a fine, breadcrumb-like texture, scraping down the sides as needed, about 1 minute.
- Add the powdered sugar and salt and blend again for 30 seconds.
- While the food processor is running, slowly pour the oil until it is all incorporated and well blended into a creamy texture. Add more oil if you prefer a more runny consistency.
- Transfer the pistachio cream to an airtight container, allow it to cool completely and then place in the fridge for up to 4 weeks. Makes about 1 ½ cups.
Video
Notes
My Top Tip: Add the oil slowly. Pour it in while the processor is running, not all at once. This helps the cream emulsify and gives you more control over the final consistency.
Storage: I keep mine in an airtight container in the fridge for up to 4 weeks. The oil might separate a little over time, so give it a quick stir before using.
Freezing: Store it in a freezer-safe container for up to 3 months. Let it thaw in the fridge overnight, then stir well before using. If it thickens too much after freezing, add a splash of avocado oil and stir until smooth.
Nutrition
Serving: 2tablespoons | Calories: 137kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 50mg | Potassium: 207mg | Fiber: 2g | Sugar: 6g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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