Go Back
pistachio-creme

Pistachio Creme

The Short Cook (RD)
A savory pistachio creme, great for pizza topping or sandwich spread.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course sauces
Cuisine Italian

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.
Keyword pistachio, pistachio creme, pistachio whip, sauces, the short cook