Easy Pistachio Spread (Print Version)
# Ingredients:
01 -
2 cups unsalted raw pistachios
02 -
½ cup powdered sugar
03 -
¼ teaspoon fine salt
04 -
¼ cup avocado oil, plus extra as needed
# Instructions:
01 -
Add the pistachios to your food processor and pulse them until they break down into a sandy, fine texture similar to breadcrumbs. Stop occasionally to scrape the sides to ensure everything gets evenly processed. This should take around a minute.
02 -
Toss in the powdered sugar along with the salt, then blend everything together for another 30 seconds until well combined.
03 -
With the processor running continuously, drizzle in the avocado oil in a slow, steady stream. Keep blending until the mixture transforms into a smooth, creamy spread. If you'd like it thinner or more pourable, feel free to add a bit more oil.
04 -
Spoon the pistachio cream into a clean, airtight jar or container. Let it cool down to room temperature before sealing and refrigerating. It will keep fresh in the fridge for up to 4 weeks. This recipe yields approximately 1½ cups.
# Notes:
01 -
This homemade pistachio cream comes together quickly with just four simple ingredients and takes only about 10 minutes from start to finish.
02 -
Perfect as a spread, dessert topping, or filling for pastries and cakes.
03 -
Store in an airtight container in the refrigerator for up to one month.