Recipe

Savory Pistachio Cream Recipe

Silky, smooth, and just salty enough. This fast pistachio cream sauce is perfect for pasta, chicken, roasted veggies, or a fancy little crostini moment.

By Matt Campbell

•

4.8

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Pistachios are already doing the most, but when you blend them into a savory cream? That is where the magic gets loud. This is the sauce I make when I want something that feels restaurant-y but still plays nice with a weeknight timeline.

It lands silky and smooth, with that nutty, buttery pistachio flavor up front, then a gentle hit of garlic, lemon, and Parmesan that keeps it from tasting like dessert. You can spoon it over pasta, swipe it under roasted chicken, or use it as a dip for crispy potatoes. It is versatile, forgiving, and very likely to be eaten standing at the counter. No judgment. I will be right there with you.

Why It Works

Big flavor, accessible ingredients: Pistachios, olive oil, garlic, lemon, and Parmesan build a sauce that tastes complex without needing a pantry scavenger hunt.
Silky texture without heavy cream: We use hot water and good blending to make it smooth and spoonable, with the option to enrich with a splash of cream if you want.
Easy to adjust: Thinner for pasta, thicker for spreading, brighter with more lemon, saltier with more Parmesan. Taste as you go and steer the ship.
Works hot or cold: Warm it gently for pasta or serve it chilled as a dip. If it thickens in the fridge, stir well and loosen with a splash of warm water or pasta water.
Diet notes: Contains tree nuts and dairy. For dairy-free, use nutritional yeast instead of Parmesan and skip the cream or yogurt.

Pairs Well With

Storage Tips

Refrigerate: Store pistachio cream in an airtight container for up to 4 days (typical home storage guidance). Press a piece of plastic wrap directly on the surface to help limit browning, then seal with the lid. Stir well before using, and loosen with warm water if it thickens.

Freeze: Freeze up to 2 months. Freezing can slightly change the texture (a little separation or graininess is normal). I like freezing in a silicone ice cube tray, then popping the cubes into a freezer bag so you can thaw only what you need.

Reheat: Warm gently in a small saucepan over low heat, stirring often. If it tightens up, loosen with a splash of warm water, milk, or pasta water. Keep it low and slow so the cheese does not get weird.

Heads up: Pistachio creams can darken a bit over time from oxidation. Lemon helps keep the flavor bright and can slow browning, but it will not fully reverse the color once it changes.

Common Questions

Is this the same as pistachio cream from the dessert aisle?

Nope. Sweet pistachio cream usually includes sugar and sometimes white chocolate. This version is savory: garlic, lemon, Parmesan, olive oil, and a little heat if you want it.

Do I have to peel the pistachios?

If you want the palest, smoothest sauce, use shelled pistachios with skins removed. If you do not care about a slightly darker green and a tiny bit more texture, you can skip it. To remove skins quickly, blanch the pistachios in boiling water for 30 to 60 seconds, drain, then rub in a clean towel.

Can I make it without Parmesan?

Yes. Swap in nutritional yeast (start with 1 to 2 tablespoons) plus extra salt to taste. The flavor will be different but still delicious. For fully dairy-free, skip the optional cream or yogurt too.

What if my pistachio cream is grainy?

Blend longer, and make sure your liquid is hot. A high-speed blender helps a lot. You can also pass it through a fine-mesh strainer for extra silkiness.

How do I thin it for pasta?

Use hot pasta water. Add 1 tablespoon at a time until it coats the noodles the way you want. Pasta water makes it glossy and clingy, which is exactly the vibe.

Is this safe for kids?

Yes, as written it is mild. If you add red pepper flakes, keep it light or serve spice on the side.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

High-speed blender or food processor (blender gets you the smoothest finish)
Small saucepan or kettle for heating water
Microplane or fine grater for Parmesan and garlic
Citrus juicer (optional but handy)
Fine-mesh strainer (optional for ultra-silky sauce)

I started making savory pistachio cream after one of those “I wonder if…” kitchen moments when my pantry had pasta, a bag of pistachios, and not much else. I blended the nuts with hot water and olive oil, then chased it with garlic and lemon like I was trying to catch a flavor train before it left the station.

It worked. Like, pause-mid-bite worked. Now it is my go-to when I want something that feels a little fancy without turning my kitchen into a disaster zone. It is the kind of sauce that makes you look like you tried harder than you did, and I am always here for that.

Savory Pistachio Cream Recipe

(4.8 Reviews)

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Servings Makes about 1 1/2 cups (6 servings as a sauce)

Ingredients

1 cup shelled unsalted pistachios (skinless if possible)
1/2 cup hot water, plus more as needed
1/4 cup extra-virgin olive oil (use a mild one if yours runs bitter)
1 small garlic clove, finely grated (or 1/2 clove for milder)
1/3 cup finely grated Parmesan cheese
1 to 2 tablespoons fresh lemon juice (to taste)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
Pinch of red pepper flakes (optional)
1 tablespoon heavy cream or plain Greek yogurt (optional, for extra richness)
1 teaspoon lemon zest (optional, for extra lift)

Note: If you plan to reheat the sauce, heavy cream is the safest add-in. Greek yogurt is best blended in off-heat and treated gently so it does not curdle.

For serving (optional): chopped pistachios, more Parmesan, drizzle of olive oil, fresh basil or parsley.

Instructions

Warm the pistachios (optional but helps). If your pistachios are raw or feel a little stale, toast them in a dry skillet over medium heat for 2 to 3 minutes, shaking often, just until fragrant. Let cool briefly so they are not piping hot going into the blender.
Blend the base. Add pistachios and hot water to a blender. Blend 30 seconds, then scrape down the sides.
Stream in the oil. With the blender running on low, slowly drizzle in the olive oil. Increase speed and blend just until very smooth, 1 to 2 minutes. If it is too thick to blend, add 1 to 2 tablespoons hot water at a time.
Add the flavor builders. Add garlic, Parmesan, lemon juice, salt, pepper, and red pepper flakes (if using). Blend again until silky, 30 to 60 seconds. Taste and adjust: more lemon for brightness, more salt for punch, more water for a looser sauce.
Finish the texture. If you want it extra smooth, strain through a fine-mesh strainer, pressing with a spoon. For richer sauce, blend in heavy cream. If using Greek yogurt, blend it in off-heat and avoid aggressive reheating.
Serve. Use immediately or refrigerate. For pasta, warm gently and loosen with pasta water until it coats the noodles. As a starting point, this batch comfortably sauces 12 to 16 ounces of pasta, depending on how saucy you like it. Top with chopped pistachios and a drizzle of olive oil.

Nutrition information is estimated.

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