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Natural Pistachio Cream

Updated: Jun 15

  • You can combine this cream with a savory spread or cream for pastries and cakes. From those given in the recipe, you will choose only according to your taste, because I don't like too sweet creams. It is made simply and quickly. Follow recipe.

Ingredients: simple, total time: 20 min.
  • 400 g pistachio without shells/ roasted 10 min, 180 °C

  • 50 ml peanut oil/ or olive oil EVO

  • sterile jars

  1. Toast the pistachios without the shell in oven at 180 °C for about 10 minutes.

  2. After the spinning time, take it out and cool it down.

  3. Take a blender and crush the pistachios into fine crumbs.

  4. Add oil, and continue to blend, until creamy for 6 minutes.

  5. Pack the cream in sterile jars, keep in the refrigerator for up to 6 days!

Buon appetito!


  • You can make sweet or savory cream from this cream, depending on what you need.

If you are making savory for 100 g pistachios:

  • 1 Tablespoon of olive oil,

  • 1/4 teaspoon of salt,

  • 30 g of ground non salted peanuts (optional),

These are the combinations I have offered.

If you are making for pastries, croissants or cakes, the ingredients for 100 g of pistachios are:

  • 100 g of melted white chocolate,

  • 1 Tablespoon of melted butter,

  • 50 g powdered sugar (optional) if you add white chocolate, not needed!

  • 1 Tablespoon sweet cream.

In principle, I don't like too sweet creams, but I recommend that you try it beforehand and make it according to your taste!

  • Use the contact form for questions or advice.

  • I would be happy if you would comment on my recipes and put like.

PHOTO SOURCE: <a href="">Image by xb100 on Freepik</a>


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