Pistachio spread (crema di pistacchio)

Calling all pistachio lovers: this one's for you! This cream can be used as a spread, pastry filling, a dip for biscotti, or even just eaten by the spoonful.

Credit: A Vegan Summer in Southern Italy

• makes

  1 cup

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1 cup shelled pistachios
• ½ cup sunflower oil
• ¼ cup plant-based milk, such as soy or almond milk
• ⅓ cup caster sugar
• pinch of salt

Instructions

1. Simmer the pistachios in water for 20 minutes. Drain well and rub away the skins with your hands. Boiling the pistachios should make this process easier. If some skin remains, that’s okay. Peeling off the skins just makes for a smoother texture.
2. In a food processor or high-powered blender, add the pistachios, oil, milk, sugar and salt. Process until smooth, scraping down the sides as you go. If you would like it less sweet, reduce the caster sugar.
3. If you’d prefer a savoury cream, omit the sugar before blending and add extra salt to taste.

 

Recipe and images from A Vegan Summer in Southern Italy by Nadia Fragnito

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.