Oh my goodness, let me tell you about my absolute favorite treat: homemade Italian style pistachio cream! This stuff is seriously delicious and can elevate everything from a simple slice of bread to fancy desserts. I remember the first time I made it—I was trying to impress some friends with my culinary skills, and wow, did it work! They couldn’t get enough of it! The unique blend of creamy pistachios, just the right amount of sweetness, and that hint of vanilla makes it so irresistible. Not to mention, it’s super versatile! You can spread it on toast, fill pastries, or even swirl it into yogurt. Trust me, once you try this creamy goodness, you’ll want it on everything!
What I love the most about this recipe is how simple it is to whip up. With just a handful of ingredients and a few minutes of your time, you’ll have a luscious pistachio cream that tastes like it came straight from an Italian café. Plus, it’s a delightful way to impress your guests or treat yourself on a cozy afternoon. Are you ready to dive into this deliciousness? Let’s get started!
Ingredients List
- 200g unsalted pistachios – these are the star of the show, providing that rich, nutty flavor
- 100g powdered sugar – this adds just the right amount of sweetness to balance the nuttiness
- 50ml whole milk – for that creamy texture that makes it spreadable and dreamy
- 1 tsp pure vanilla extract – a splash of vanilla brings everything together beautifully
- 50ml extra virgin olive oil – this adds a luscious richness and helps with the emulsification
How to Prepare Homemade Italian Style Pistachio Cream
Now that we’ve got our ingredients ready, let’s dive into the magic of making this delightful pistachio cream! It’s super straightforward, so don’t worry if you’re new to this. I’ll walk you through it step-by-step!
Step 1: Toast the Pistachios
First things first, we’re going to toast the pistachios. This step is crucial because it enhances their natural flavor and gives the cream a deeper, nuttier taste. Just heat a pan over medium heat and toss in the unsalted pistachios. Keep an eye on them and let them toast for about 5 minutes, stirring occasionally. You’ll know they’re ready when they start to smell amazing!
Step 2: Blend into a Paste
Once those beauties are toasted, take them off the heat and let them cool for a few minutes. This is important—blending hot nuts can be a messy situation! After they’ve cooled down, throw them into your blender and blend until they form a fine paste. You might need to stop and scrape down the sides a couple of times. It’s okay if it takes a minute; patience is key here!
Step 3: Add Remaining Ingredients
Now it’s time to add the rest of our delicious ingredients! Start by adding the powdered sugar, whole milk, and pure vanilla extract into the blender with the pistachio paste. This order is important because it helps everything blend together smoothly and evenly.
Step 4: Blend Until Smooth
Blend away! You want to achieve a nice, smooth texture here. If it seems a bit thick, don’t hesitate to add a splash more milk—it should be creamy and spreadable, not chunky. Just keep blending until you get that perfect consistency!
Step 5: Incorporate Olive Oil
Here comes the secret ingredient: the extra virgin olive oil! With the blender running, slowly drizzle in the olive oil. This helps to emulsify the mixture and gives the cream that wonderful richness. Keep blending until everything is well combined and smooth. You’ll love how velvety it becomes!
Step 6: Store the Cream
Finally, it’s time to store our heavenly creation! Carefully transfer the pistachio cream into a clean jar. I like to use a container with a tight lid because we want to keep it fresh. Pop it in the refrigerator, and it’ll be good to go for up to two weeks. Just be prepared for the temptation to devour it all long before that!
Why You’ll Love This Recipe
- Quick and easy preparation—just 20 minutes from start to finish!
- Delicious flavor that combines the nutty essence of pistachios with a hint of sweetness
- Versatile—it’s perfect for spreading on toast, filling pastries, or even drizzling over ice cream
- Made with simple, wholesome ingredients that you can feel good about
- Impressive enough to serve at gatherings but easy enough for a cozy afternoon treat
- Homemade means you control the sweetness and flavor—customize it to your taste!
Tips for Success
- Use unsalted pistachios: This allows you to control the flavor and sweetness of the cream. You want the natural nuttiness to shine through without any salty distractions!
- Adjust the sugar: Everyone has different taste preferences, so feel free to tweak the powdered sugar amount to suit your liking. Start with less and add more if you want it sweeter!
- Be patient while blending: Achieving that smooth paste takes a little time. Stop and scrape down the sides of the blender as needed to ensure everything is well mixed.
- Don’t skip toasting: Toasting the pistachios is key for enhancing their flavor, so make sure to do it! Keep a close eye to avoid burning them.
- Store in an airtight container: To keep your pistachio cream fresh, use a container with a tight lid. This helps retain its creamy texture and prevents it from absorbing other fridge odors.
- Use a splash of milk if needed: If the cream seems too thick after blending, don’t hesitate to add a little more milk to achieve that perfect spreadable consistency!
Variations
- Chocolate Delight: For a decadent twist, add 2 tablespoons of melted dark chocolate to the blender before blending until smooth. The rich chocolate pairs beautifully with the pistachios!
- Citrus Zest: Brighten up the flavor by adding the zest of one orange or lemon. It adds a refreshing, zesty note that balances the creaminess perfectly.
- Spiced Pistachio Cream: Give your cream a warm kick by adding a pinch of cinnamon or cardamom while blending. It adds a delightful aromatic touch!
- Nutty Mix: Experiment by blending in other nuts like hazelnuts or almonds along with the pistachios for a unique flavor profile. Just make sure the total amount stays around 200g!
- Maple Syrup Swirl: Swap out the powdered sugar for 3 tablespoons of maple syrup for a more natural sweetener. It gives a lovely caramel-like flavor that’s absolutely delicious!
- Vanilla Bean: Instead of vanilla extract, use the seeds from a vanilla bean for a richer, more aromatic taste. It’ll elevate your pistachio cream to a whole new level!
Nutritional Information
Here’s the estimated nutritional data for a 1 tablespoon serving of this delightful homemade Italian style pistachio cream. Keep in mind, these are just estimates and can vary based on the specific ingredients you use:
- Calories: 100
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 8g
- Protein: 2g
Enjoy this creamy goodness guilt-free, knowing you’re treating yourself to a delightful and nutritious spread!
FAQ Section
Can I use roasted pistachios instead of raw?
Absolutely! If you have roasted pistachios on hand, feel free to use them. Just skip the toasting step since they’re already roasted. Keep in mind that if they are salted, it may affect the flavor balance, so unsalted is still the way to go!
How long does the pistachio cream last?
This homemade Italian style pistachio cream can be stored in the refrigerator for up to two weeks. Just make sure to keep it in an airtight container to maintain its freshness and flavor.
Can I freeze the pistachio cream?
Yes, you can freeze it! Just scoop the cream into an airtight container, leaving some space at the top for expansion. It should keep well for up to two months. When you’re ready to enjoy it, just thaw it in the fridge overnight.
What can I use pistachio cream for?
The possibilities are endless! You can spread it on toast, fill pastries or cakes, swirl it into yogurt or oatmeal, or even use it as a dip for fruits. It’s a versatile treat that adds a delicious nutty flavor to just about anything!
Can I make it vegan?
Yes! To make this pistachio cream vegan, simply substitute the whole milk with a plant-based milk like almond or oat milk. It will still be just as creamy and delicious!
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