Pistachio Cream (Only 3 Ingredients!)
This 3-ingredient pistachio cream is luxuriously smooth, naturally nutty, and just the right amount of sweet.
Servings: 10 servings
Equipment
- high speed blender
Ingredients
- 2 cups Pistachios
- 1/2 cup sweetened Condensed milk
- 2 tbsp olive Oil
- 2 tbsp milk optional after blending to loosen more
Instructions
- Soak the pistachios: Add shelled pistachios to a bowl and pour hot water over them, covering by a few inches. Let sit for 15 minutes or boil briefly on the stovetop.
- Remove the skins: Drain the pistachios and rub them in a clean kitchen towel to loosen the skins. Peel off as many as you can—it’s okay if a few stubborn bits stay on.
- Blend the mixture: Add peeled pistachios, sweetened condensed milk, and olive oil to a high-speed blender or food processor. Blend until smooth and creamy. The heat from the blades will help emulsify the cream.
- Adjust texture: If needed, add up to 2 tablespoons of milk to loosen the consistency. Blend again briefly.
- Transfer and store: Scoop the pistachio cream into a clean jar or airtight container. Refrigerate until ready to use.
Notes
- You can use roasted or salted pistachios—just soak to soften and remove excess salt.
- A high-speed blender is ideal for the creamiest results. If using a food processor, blend in intervals and scrape down often.
- Use a kitchen towel to rub off pistachio skins—it’s way easier than paper towels.
- Add milk only if needed to loosen the consistency.
- Store in the fridge for up to 2 weeks. Bring to room temp and stir before serving.
Nutrition
Calories: 214kcal | Carbohydrates: 15g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 21mg | Potassium: 313mg | Fiber: 3g | Sugar: 10g | Vitamin A: 148IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg
