Description
A rich, silky pistachio cream made with just two ingredients, perfect as a spread, filling, or topping. It’s quick, versatile, and easy to adjust for sweetness and flavor.
Ingredients
1 cup pistachios, shelled and unsalted
1/4 cup maple syrup (or honey)
Instructions
- Place the shelled pistachios in a food processor and process until they break down into a fine, sandy texture.
- Gradually add maple syrup (or honey) while continuing to blend. The mixture may appear a bit chunky at first, which is fine.
- Process for 4-5 minutes, scraping the sides of the food processor as needed. The pistachios will turn into a smooth, creamy paste.
- Taste and adjust the sweetness. Add more maple syrup or honey if desired.
- Transfer the pistachio cream to a jar or container and store it in the refrigerator.
Notes
For a slightly salted contrast, add a pinch of sea salt.
Vanilla extract can be added for extra depth of flavor.
For a creamier texture, swap out maple syrup for honey or add coconut milk/cream.
Spices like cardamom or cinnamon can add unique flavors.
Store in the refrigerator for up to two weeks. The texture might thicken slightly when chilled.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Spread, Snack
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 120
- Sugar: 7g
- Sodium: 0mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
