Pistachio Creme
Pistachio Creme has a subtle flavor profile. This spread works great as a pizza topping or as a sandwich spread.
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Pistachio Creme Recipe:
Simple ingredients come together to create this pistachio creme. You will need either a powerful blender or food processor to quickly make this pistachio creme.
Salted or Unsalted Pistachio’s?
UNSALTED! Unsalted pistachio’s are the best way to go with this recipe. You will need to control the overall salt factor in this recipe. Purchase shelled pistachio’s so you are not wasting time.
Tips for Toasting Pistachio’s:
Rule # 1 – DO NOT WALK AWAY FROM THE OVEN!!!! Pistachio’s toast up quick. If you are not checking on them and moving them around every 30 seconds, you will end up with burnt pistachio’s. Be vigilant!
Storing your Pistachio Creme:
Place in a bowl and cover with plastic wrap, or place in an air-tight container and place it in the refrigerator.
Ingredients for Pistachio Creme:
This is everything you will need to make this pistachio creme. Pistachio’s, heavy cream, ricotta, arugula, salt, and pepper.
Can I Omit the Pepper?
YES! If spice is not your cup of tea, the recipe will still work without the pepper.
What kind of Ricotta do you use?
Full fat ricotta! Whole milk ricotta all the way.
Can I Use Whipping Cream?
Yes! If your supermarket does not have heavy cream, and only has whipping cream available, that will work just fine.
How to Make Pistachio Creme:
The most critical tool needed for this recipe is either a very powerful blender or a food processor.
- First, toast the pistachio’s.
- Place the pistachio’s in the blender or food processor
- Blend the pistachio’s, heavy cream, arugula, black pepper, and salt.
- Place the creme in a bowl and hand mix in the ricotta.
Try this Pistachio Cream on our Popular Pizza Recipe:
Our household loves pizza for dinner because of how quickly a pizza can be made on a weeknight, when your dough is made in advance:
Pistachio Creme Mortadella Pizza – Pistachio Creme Mortadella Pizza is a subtle flavor profile pizza. All the flavors of this pizza come together and finish nicely with some crunch from the pistachio topping and crispy pizza crust
Pistachio Creme
Equipment
- Powerful Blender or
- Food Processor
Ingredients
- 6 ounces raw shelled unsalted pistachio's (1/4 cup reserved)
- ½ cup heavy cream (plus extra)
- 1 handful of arugula
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup ricotta
Instructions
- Place pistachio's on a parchment paper lined cookie sheet. Spread so they are flat.
- Toast in a pre-heated 350 degree oven, until slightly toasted.
- TIP: This is going to happen fast. DO NOT WALK AWAY FROM THE OVEN! Check them every 30 seconds and shake around. Should take about 2 min.
- Reserve about a 1/4 cup of the toasted pistachio's and put them to the side.
- With the remaining pistachio's pour into blender or food processor.
- To the blender or food processer; add heavy cream, salt, pepper, and arugula.
- Blend until it turns into a stiff mousse.
- TIP: If you are not getting a mousse constancy, add 1/4 cup more of heavy cream and blend again.
- Transfer it to a bowl and add ricotta. Mix until combined.
- Taste to see if it needs more salt and pepper. If it does, add more and mix together.
