Creamy Pistachio Sauce: A Savory Twist On A Classic Nut

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This creamy pistachio sauce is a delightful departure from your usual cheese or tomato-based dips. Packed with flavor and healthy fats, it’s the perfect accompaniment for crudités, crackers, or even a drizzle over roasted vegetables. The best part? It’s incredibly easy to make, requiring minimal ingredients and only about 15 minutes of prep time.

Ingredients:

Homemade Pistachio Paste
Homemade Pistachio Paste

1 cup raw shelled pistachios

  • ½ cup grated Parmesan cheese
  • ¼ cup freshly squeezed lemon juice (about 1 lemon)
  • 2 cloves garlic, minced
  • ½ cup olive oil
  • ¼ cup water
  • Salt and freshly ground black pepper, to taste

  • Instructions:

    1. Toast the Pistachios: Preheat your oven to 350°F (175°C). Spread the pistachios on a baking sheet in a single layer and toast for 5-7 minutes, stirring occasionally, until fragrant and lightly golden brown. Remove from the oven and let cool slightly.

    2. Blend the Ingredients: In a food processor or blender, combine the toasted pistachios, Parmesan cheese, lemon juice, garlic, olive oil, and water. Pulse or blend until the mixture is smooth and creamy, scraping down the sides as needed.

    3. Season and Serve: Season the pistachio cream with salt and freshly ground black pepper to taste. Serve immediately with your favorite crudités, crackers, or roasted vegetables.

    Tips:

    For a thinner consistency, add a tablespoon or two of additional water while blending.

  • You can substitute other nuts, such as cashews or almonds, for the pistachios.
  • If you don’t have fresh lemons, you can use 1 tablespoon of bottled lemon juice.
  • Leftover pistachio cream can be stored in an airtight container in the refrigerator for up to 3 days.

  • Nutrition Facts (per serving):

    Calories: 180

  • Fat: 14g
  • Saturated Fat: 2g
  • Cholesterol: 5mg
  • Sodium: 120mg
  • Carbohydrates: 6g
  • Fiber: 1g
  • Sugar: 1g
  • Protein: 5g

  • Please note: This is an approximate nutritional calculation and may vary depending on the specific ingredients used.

    Conclusion

    This savory pistachio cream recipe is a versatile and delicious addition to your appetizer repertoire. Not only is it packed with flavor, but it’s also a healthy alternative to heavy cream or cheese-based dips. So next time you’re looking for a quick and impressive appetizer, give this pistachio cream a try!

    Frequently Asked Questions (FAQs)

    1. Can I use roasted pistachios instead of raw ones?

    Yes, you can use roasted pistachios in this recipe. However, toasting the raw pistachios yourself allows you to control the level of browning and flavor.

    2. What if I don’t have a food processor or blender?

    You can make this recipe with a mortar and pestle, though it will take a bit longer and require more effort to achieve a smooth consistency.

    3. Can I substitute another cheese for Parmesan?

    Yes, you can substitute another hard cheese such as Pecorino Romano or even nutritional yeast for a vegan option.

    4. How long does this pistachio cream last?

    Leftover pistachio cream can be stored in an airtight container in the refrigerator for up to 3 days.

    5. What other ways can I use this pistachio cream?

    This pistachio cream can be used as a sauce for pasta, a dip for vegetables or seafood, or even as a spread for sandwiches or wraps.