Pistachio cream


  • 200 gr. of peeled roasted pistachios

Practical information:

  • Processing time: 10 minutes
  • Kcal. 560 for 100 gr. approx.


  1. Peel the pistachios
  2. Blend the pistachios in a food processor at medium to high speed at 30-seconds intervals to avoid overheating the motor. We can use a blender, it will take a little longer but it will also work.
  3. Take down the pistachio residue from the walls of the food processor with a spoon and keep blending it at maximum power until a paste is formed
  4. Keep blending it and little by little the pasta will become more liquid. We can add a little extra virgin olive oil to facilitate the process.
  5. Optionally, we can add a pinch of salt
  6. Move the pistachio cream to a glass jar and we keep it in the fridge.

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