Sweet And Savory Pistachio Cream: Uses And Recipes

Pistachio Cream, The Difference Between Sweet And Savory

The difference between sweet and savory pistachio cream, as it is obvious to deduce, lies in adding sugar (honey or other sweeteners) to the former. The healthier versions do not contain salt, additives, emulsifiers, colourings, or preservatives; they are based only on pistachios. These are finely chopped until the classic oil is released, which allows you to obtain a smooth and thick cream. The Bronte pistachio cream deserves mention, made with the so-called “green gold”, a Sicilian gastronomic excellence.

Pistachio Cream: How To Use It

As it is obvious to deduce, the uses differ according to the type you decide to use. The salted pistachio cream, for example, is perfect for spreading on croutons and canapés for quick but delicious aperitifs in which you can offer alcoholic or non-alcoholic cocktails. It can also be used to season pasta and make, for example, spaghetti with pistachio cream and prawns or with cherry tomatoes for a great-tasting vegetarian version. 

You can think of using it as an alternative to pistachio or rocket pesto, as a base for sauces, and much more. Finally, please don’t underestimate the pistachio cream on pizza; it’s exceptional. Simply spread it over your yeast dough before baking. On the other hand, sweet pistachio cream is used to embellish numerous desserts:

  1. It can be added to the dough for cakes or the filling of muffins or tarts.
  2. It can be added to custard or whipped cream.
  3. It can also be spread on bread or rusks in the morning.

Paired with white chocolate, it creates an excellent pairing. Finally, as desired, it can be used as a glaze to spread on cakes sprinkled with chopped pistachios or grated coconut.

Spaghetti With Pistachio Pesto, Prawns, And Lemon

Among the recipes with pistachio cream, we can only offer a first course of pasta: spaghetti with pistachio pesto, shrimp, and lemon. A fragrant and tasty dish, it is also elementary to prepare.


  1. 320 g of spaghetti
  2. 500 g of shrimp
  3. Four tablespoons of organic pistachio cream
  4. One organic lemon
  5. extra virgin olive oil to taste
  6. salt and pepper


  1. Shell the prawns by depriving them of their carapace.
  2. Wash the lemon and grate the zest; keep it in a saucer.
  3. Pour some oil into a pan and turn on the heat. Add the prawns and cook them over high heat for about 4 minutes. Season with salt and pepper.
  4. Boil the pasta in plenty of salted water; add a ladleful of water to the prawns. Also, add the pistachio cream and mix to obtain a creamy dressing. It is scented with lemon zest, keeping some aside.
  5. Drain the pasta into the pan, let it infuse well, and serve. Sprinkle the remaining zest over the plates and serve.

Pistachio And Chocolate Semifreddo

The pistachio and chocolate semifreddo is a delicious dessert after a meal. It is easy to prepare but must be done in advance, even the day before. Just a few ingredients, but of quality. Here’s how to proceed:


  1. 175 dl of whipping cream
  2. Two fresh eggs
  3. 100 g of shelled pistachios
  4. Two tablespoons of sweet pistachio cream
  5. 70 g of cane sugar
  6. 150 g of 72% dark chocolate
  7. One tablespoon of milk
  8. chopped pistachios to taste.


  1. Grind the pistachios until you get flour. Whip the egg yolks with the brown sugar and add the pistachio flour and cream, stirring gently to mix everything well.
  2. Whip the vegetable cream until stiff and incorporate the egg and pistachio mixture, but do not let it disassemble. Pour the mixture into a tile mold, level it well, and place it in the freezer for at least 5 hours.
  3. Take it out, glaze it with melted dark chocolate and a spoonful of milk, and level well. Sprinkle chopped pistachios on top, then place back in the freezer for at least 30 minutes.

Also Read: The Most Popular Essential Oils And How To Use Them

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