Homemade Pistachio Cream
Easy homemade Pistachio Cream (crema al pistacchio) is made with just 3 ingredients and takes less than 15 minutes to whip up! Spread it on pastries, drizzle it over desserts, or enjoy straight from the jar!
INGREDIENTS
- 1 ½ Cup (180g) Shelled Raw Pistachios
- 1 to 2 Tablespoons Oil see note below
- 4 Ounces (113g) White Chocolate Bar melted
- ⅛ Teaspoon Fine Sea Salt optional
Instructions
- Add raw shelled pistachios and salt (if using) into the bowl of a food processor and mix for about 5 minutes or until it becomes clumpy. At first the pistachios will break down into fine crumbs, but will eventually clump together. Scrape down the bowl half way through.1 ½ Cup (180g) Shelled Raw Pistachios, ⅛ Teaspoon Fine Sea Salt
- With the food processor running, add 1 to 2 tablespoons of oil and continue blending for 5 to 8 minutes until smooth. The longer you blend it, the smoother your pistachio cream will be. Scrape down the bowl as needed. The mixture will be warm.1 to 2 Tablespoons Oil
- Meanwhile, finely chop your white chocolate and transfer to a heatproof bowl. Place the bowl over a small pot of simmering water, making sure the bottom of the bowl doesn't touch the water and heat until the chocolate is completely melted.4 Ounces (113g) White Chocolate Bar
- Once the pistachio mixture is smooth, add the melted white chocolate and salt (if using) and mix until incorporated. Scrape down the bowl and mix again as needed. Transfer the pistachio cream to a mason jar or airtight container and use immediately or allow to cool completely, then cover and store in the fridge for up to 2 weeks. Enjoy!
Notes
Oil - I'm using extra-virgin olive oil, but you can use a neutral oil like avocado, canola, vegetable, grapeseed, refined coconut oil or light olive oil.
Color - The color of your pistachio cream can vary depending on the variety of pistachios you use and wether the pistachios are raw or pre-roasted. I used raw pistachios from Trader Joe's.
Consistency - As the pistachio cream cools at room temperature, it will thicken more.
Storage - Keep pistachio cream in an airtight container and store in the fridge for up to 2 weeks. The pistachio cream will completely harden, but can easily be softened.
How to Soften Pistachio Cream - You can microwave it in 20 second intervals, and mixing in between, until you reach your desired consistency. Or, you can submerge the jar/container in hot tap water for 10 to 12 minutes. It will soften after 5 minutes. Remove container from the water, wiping it dry, then give the cream a good mix. Replace with fresh hot tap water and continue submerging for an additional 5 minutes or until softened.
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