Pistachio Cream Recipe (Only 3 Ingredients!)
This 3-ingredient pistachio cream is luxuriously smooth, naturally nutty, and just the right amount of sweet. Made with condensed milk and olive oil, it’s perfect for toast, desserts, or eating by the spoonful.
Servings: 10
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
(1) You can use roasted or salted pistachios—just soak to soften and remove excess salt.
(2) A high-speed blender is ideal for the creamiest results. If using a food processor, blend in intervals and scrape down often.
(3) Use a kitchen towel to rub off pistachio skins—it’s way easier than paper towels.
(4) Add milk only if needed to loosen the consistency.
(4) 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
