Pistachio Paste/Cream
A Guide to Pistachio Paste, Pistachio Cream/Crema di Pistacchio, and Pistachio Butter: What’s the Difference?
Pistachio products have become increasingly popular in the culinary world, offering rich, nutty flavours that can enhance both sweet and savoury dishes. Whether you're an avid baker or simply looking for a new spread to try, pistachio paste, pistachio cream/crema di pistacchio, and pistachio butter each bring something unique to the table. But what exactly are the differences between them, and how can you use them in your cooking? Let’s explore these delicious varieties.
What is Pistachio Paste?
Pistachio paste is a rich, concentrated blend made from finely ground pistachios. It contains minimal ingredients, usually just the pistachios themselves and sometimes a bit of oil and sugar to help with the blending process. This creates an intense pistachio flavour and a thick, slightly grainy texture.
Uses of Pistachio Paste:
- Baking: Pistachio paste is perfect for adding a deep nutty flavour to baked goods like cakes, pastries, and cookies. It’s a key ingredient in pistachio macarons, croissants, and even pistachio gelato.
- Dessert Toppings: Incorporate it into frostings, mousses, and fillings for an extra layer of flavour in desserts such as éclairs and tarts.
- Savoury Dishes: Add pistachio paste to sauces or marinades for a rich, earthy flavour that pairs well with meats like lamb or chicken.
What is Pistachio Cream/Crema di Pistacchio?
Pistachio cream/Crema di pistacchio is a sweetened, smooth spread made by blending pistachios with sugar and sometimes milk or chocolate and sometimes some other flavourings. It has a softer consistency than pistachio paste, similar to hazelnut spreads like Nutella, but with the distinct flavour of pistachios. The texture tends to be more refined, offering a silky smooth spread.
Uses of Pistachio Cream/Crema di Pistacchio:
- Spread: Like pistachio cream, crema di pistacchio works wonderfully as a spread on bread, crackers, or biscuits.
- Dessert Addition: Add crema di pistacchio to classic Italian desserts like cannoli, tiramisu, or semifreddo for a pistachio twist.
- Garnish: Use it as a topping for pannacotta, gelato, or other Italian sweets for added richness.
What is Pistachio Butter?
Pistachio butter is the purest and healthiest of all the varieties. Made from 100% pistachios, it contains no added ingredients like sugar, oils, or flavourings. It retains the natural, earthy flavour of pistachios and has a smooth, spreadable consistency similar to almond or peanut butter.
Uses of Pistachio Butter:
- Healthy Spread: Pistachio butter is perfect as a healthy spread on toast or crackers. It can also be used in smoothies for an extra boost of protein and flavor.
- Baking: You can substitute pistachio butter for peanut butter in recipes for cookies, muffins, or homemade energy bars.
- Savoury Dishes: Pistachio butter works well in savoury recipes too. Add it to salad dressings or use it to make a creamy sauce for pasta. Especially delicious on a mortadella and mozzarella focaccia sandwich!
Key Differences Between Pistachio Paste, Pistachio Cream, Crema di Pistacchio, and Pistachio Butter
- Texture and Consistency: Pistachio paste is thick and concentrated, while pistachio cream and crema di pistacchio are smoother and more spreadable. Pistachio butter is creamy but with a slightly more natural, grainy texture due to the lack of added oils or sugars.
- Flavour: Pistachio paste offers the strongest, purest pistachio flavour, while pistachio cream and crema di pistacchio are sweeter and milder. Pistachio butter has a raw, earthy taste that is ideal for those seeking a more natural option.
- Uses: Pistachio paste is primarily used in baking, while pistachio cream and crema di pistacchio are perfect for spreading or topping desserts. Pistachio butter is the most versatile, offering both sweet and savoury uses.
How to Blanch and Skin Pistachios
Blanching and skinning pistachios is a simple process that removes the thin, papery skin, giving the nuts a vibrant green colour and smoother texture. Here’s how to do it.
Method:
1. Boil the water: Bring a pot of water to a rolling boil. Make sure there’s enough water to fully submerge the pistachios.
2. Blanch the pistachios: Add the pistachios to the boiling water and let them boil for 1-2 minutes. This will loosen the skins, making them easier to remove.
3. Prepare an ice bath: While the pistachios are boiling, prepare a bowl of ice water. Once the pistachios are done blanching, immediately transfer them to the ice bath using a slotted spoon or strainer. This stops the cooking process and cools them quickly.
4. Remove the skins: After the pistachios have cooled in the ice bath for a few minutes, drain the water. Gently rub the pistachios between your fingers or with a clean kitchen towel, and the skins should slip off easily.
5. Dry the pistachios: Once the skins are removed, lay the pistachios on a clean kitchen towel or paper towel and pat them dry.
Your pistachios are now blanched, skinned, and ready to be used in recipes! If you want to roast them for added flavor, spread the pistachios on a baking sheet and roast them in a preheated oven at 350°F (175°C) for 8-10 minutes.
Whether you’re looking for an intense pistachio flavor or a creamy, sweet spread, these different pistachio products have something to offer. Pistachio paste brings depth to baked goods, pistachio cream and crema di pistacchio are ideal for desserts, and pistachio butter is a natural, healthy alternative that can be used in a variety of dishes. Experiment with these options in your kitchen, and you’ll find countless ways to elevate your meals with the rich flavor of pistachios.
Pistachio Butter
Ingredients
- 250g pistachios, roasted
Instructions
- Add the pistachios to a food processor or high-speed blender. Start processing them on medium speed. At first, the pistachios will become a coarse powder. Keep blending, pausing occasionally to scrape down the sides with a spatula.
- As you blend, the natural oils in the pistachios will be released, and the mixture will begin to form a paste. This process can take 5-10 minutes, depending on the power of your food processor.
- Once the pistachios have turned into a smooth butter, you can add a pinch of salt for seasoning or a little honey for sweetness. If you prefer a thinner consistency, add 1-2 teaspoons of a neutral oil, such as grapeseed oil.
- Continue blending until the pistachio butter is completely smooth and creamy. You can adjust the consistency by adding more oil if desired.
- Transfer the pistachio butter into an airtight jar and store it in the refrigerator. It will keep for up to 2-3 weeks.
Pistachio Paste
Ingredients
- 220g pistachios (blanched, skinned, and roasted)
- 160g caster sugar
- 90ml water
- 120ml (90g) grapeseed oil
- 0.5g sea salt flakes
Instructions
- In a small saucepan, combine 160g caster sugar and 90ml water. Heat over medium heat, stirring occasionally, until the sugar completely dissolves. Once dissolved, let the syrup simmer for 1-2 minutes, then remove it from the heat and allow it to cool slightly.
- Add the blanched, roasted pistachios to a food processor or high-speed blender. Pulse them a few times to break them down into a coarse powder.
- Slowly pour the cooled sugar syrup into the food processor with the pistachios. Process the mixture on medium speed, scraping down the sides as needed, until the pistachios begin to form a smooth paste.
- Gradually add the grapeseed oil to the pistachio mixture while the food processor is running. Continue blending until the paste becomes smooth and creamy. Add the sea salt flakes and blend for another few seconds to combine.
- If you prefer a thinner paste, you can add a little more oil. Keep blending until you reach your desired texture.
- Transfer the finished pistachio paste into an airtight container. It can be stored in the refrigerator for up to 2-3 weeks.
- Tips: Make sure the pistachios are completely cool after roasting to ensure a smooth paste.
Pistachio Cream/Crema di Pistacchio
Ingredients
- 200g pistachios, (blanched, skinned, and roasted)
- 125g white chocolate
- 3 tbs grapeseed oil
- 0.5g sea salt flakes
Instructions
- Break the white chocolate into small pieces and place them in a heatproof bowl. Add the 3 tablespoons of grapeseed oil to the bowl. Melt the chocolate and oil together using a double boiler, stirring occasionally until fully melted and smooth. Set aside to cool slightly.
- In a food processor or high-speed blender, add the blanched, roasted pistachios. Process until they become a smooth butter. Scrape down the sides of the bowl to ensure even blending.
- With the food processor running, gradually pour the melted white chocolate mixture into the ground pistachios. Blend until the mixture becomes smooth and creamy.
- Add the sea salt flakes and blend for a few more seconds to incorporate the seasoning evenly throughout the pistachio cream.
- If the pistachio cream is too thick, you can add a little more oil, blending again until you achieve your desired consistency.
- Transfer the finished pistachio cream into an airtight container. Store it in the refrigerator for up to 2 weeks. Let it come to room temperature before using for a softer, more spreadable texture.
