Pistachios (for the cream)

Description

Pistachios intended for the cream have an intense, slightly sweet-nutty and buttery flavor with subtle floral and earthy notes, as well as a characteristic green-gray-purple center that gives the cream an attractive light green hue. For making the cream, peeled, optionally blanched, and lightly roasted nuts work best for a deeper aroma and smooth consistency. Nutritionally, pistachios are rich in monounsaturated fats, protein, and fiber, and provide vitamin B6, potassium, magnesium, and antioxidants (lutein, zeaxanthin). Regular, moderate consumption supports heart health, glycemic control, and a feeling of fullness. In the kitchen, pistachio cream pairs well with baked goods, ice creams, desserts, ganache, cake creams, and as an addition to sauces and savory dishes with poultry or fish. Store in an airtight container, in a cool and dark place; peeled or prepared creams can be kept in the refrigerator for 1–2 weeks, while raw nuts can be stored in the refrigerator for 3–6 months and in the freezer for up to a year.