Try a spoonful of green gold.
I have a small confession to make, I am obsessed with anything pistachio. The nuts themselves, candy, cookies, doughnuts, and, of course, the ice cream. As a kid, I was thrilled to find pistachio ice cream and would always get two giant scoops. So, lo and behold—one day, I found this recipe for pistachio cream. I had never even heard of it, and I had no idea my life was about to change for the better. This simple recipe took my favorite nut to a place I never even imagined, and once you try it, you’re going to be hooked as well.
So, what is pistachio cream, you ask? Well, it is kinda like a custard or Chantilly. It’s sweet, creamy, and has a silky yet grainy lusciousness to it. It’s not as thick as nut butter but can be used in the same way. This sweet yet savory cream has completely replaced Nutella on my toast in the morning. It is delicious on anything from waffles and pancakes to cookies and muffins and even coffee and tea.
I love to mix a spoonful of this pistachio cream into my coffee in the morning for a decadent homemade pistachio latte. You can even add it to cream cheese, and it makes a fabulous frosting for cakes; I tend to go a little overboard and drizzle it on my pistachio ice cream for that extra bit of indulgence.
Green Gold
Pistachios have a rich and delicious history, originally from Persia, they were brought to Sicily by early trade routes. Some legends say that it was Alexander the Great and the Roman emperor Tiberius who were responsible for sharing and bringing it to popularity. However, the nuts ended up in Sicily. I am grateful because a specific region in Sicily (called Bronte) is hailed as the best place in the world to grow these spectacular nuts and where they got the name “Green Gold.”
Nestled close to the mountains of Mount Etna where the rich volcanic soil is the perfect natural habitat for pistachio trees, which can live up to 300 years old, Bronte is considered to be the place where “true pistachios” grow. The people of Bronte even have a yearly festival celebrating this golden green nut called “Sagra del Pistachio.” The nuts themselves are an excellent source of protein and unsaturated fat (the good kind). They are also packed with vitamins, minerals, and fiber, plus they have heart-healthy antioxidants.
How to Make Ahead and Store?
The great news is this dish is meant to be made ahead of time, as it needs to rest in the fridge to fully set. I like to place my pistachio cream in small, airtight glass jars with tight-fitting lids and keep these in the fridge for up to a week. Some people say two weeks, but mine always ends up getting eaten long before that.
What if my pistachio cream is too thick?
If your cream comes out of the fridge and is a little too thick, all you have to do is put it back into the blender or food processor, add a little bit of milk, and re-blend the cream. Be sure to slowly add the milk a teaspoon at a time; it’s better to add too little than too much.
Serving Suggestions
Pistachio cream should be spread around like love, meaning it goes on everything. I smear it between layers of hot pancakes for an oh-so-delicious bit of layered breakfast heaven. It’s wonderful on toast or your favorite muffin or Cupcake, and it’s incredible on this Baked Oatmeal.
For an afternoon pick-me-up, add it to a bowl of cottage cheese with a little fresh fruit. This one is a fan favorite, especially on hot summer days. One last recommendation is my own guilty pleasure, and it’s eating a bite of Brownie Cookies with a spoonful of pistachio cream; my mouth is watering even thinking about it.
Pistachio Cream
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup shelled pistachios unsalted
- 1/2 cup white chocolate chips
- 1/2 cup whole milk
- 1/3 cup unsalted butter
Instructions
- In a food processor, blend the sugar until it is finely ground.
- Add the pistachios to the food processor and blend until they are finely ground and have a paste-like consistency.
- Melt the white chocolate chips in a double boiler or in the microwave in 30-second intervals, stirring until smooth.
- In a saucepan, combine the ground pistachio mixture, melted white chocolate, milk, and butter. Cook over low heat, stirring constantly, until the mixture is well combined and has thickened slightly, about 10 minutes.
- Transfer the pistachio cream to a bowl and let it cool to room temperature. Once cooled, cover and refrigerate until it is set, about 1 hour.
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