Description
A luxuriously smooth spread made from roasted pistachios, sweetened with powdered sugar and enriched with cream and vanilla. Perfect on toast, stirred into yogurt, or enjoyed straight off a spoon—this homemade version saves you 40–60% compared to store-bought and lets you control sweetness and texture.
Ingredients
Units
Scale
- 1 cup Unsalted pistachios (Shelled)
- 1/2 cup Powdered sugar
- 1/4 cup Heavy cream (Plus extra if needed for consistency)
- 1 tsp Vanilla extract
- Pinch Salt
Instructions
Awaken the Flavor by Roasting the Pistachios
- Preheat oven to 350°F (175°C). Spread pistachios in a single layer on a baking sheet.
- Roast 8–10 minutes until fragrant and lightly toasted. Let cool completely.
Create the Silky Pistachio Paste
- Transfer cooled pistachios to the food processor. Blend continuously: they’ll first turn to powder, then clump, and finally become a smooth, oil-rich paste. Scrape down sides as needed (about 3–5 minutes).
Sweeten and Perfect the Cream
- Add powdered sugar and a pinch of salt to the paste. Blend 30 seconds until fully incorporated and smooth.
Add the Finishing Touches
- With the processor running on low, slowly pour in heavy cream and vanilla. Blend until the mixture is completely smooth. If too thick, add up to 1–2 tablespoons more cream to reach desired consistency.
Chill to Thicken
- Transfer to an airtight jar. Refrigerate at least 30 minutes—the cream will thicken as it chills.
Notes
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Sweetness Adjust: Add more or less powdered sugar to suit your taste.
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Consistency Tip: For a pourable cream, use up to ¼ cup heavy cream total.
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Storage: Keeps in the fridge up to 2 weeks; stir before each use.
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Variations: Stir in a pinch of cinnamon or cocoa powder for flavor twists.
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Serving Ideas: Spread on toast, dollop on pancakes, or swirl into ice cream or yogurt.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiments, Dessert
- Cuisine: Italian
Nutrition
- Calories: 85
