The New Milks Recipe: Strawberries with Pistachio Cream

This nourishing dessert pairs red strawberries with pale green, luscious pistachio cream. It’s also delicious with almond, hazelnut, or macadamia nut cream; follow the same recipe, just with different nuts. You can also try fresh blueberries or a mixture of berries on top. Make sure to use raw (not roasted) pistachios for a greener, fresher-tasting cream. From The New Milks.

Serves 4

1 cup raw unsalted pistachios
2 tablespoons agave nectar
½ teaspoon almond or vanilla extract
¼ teaspoon kosher salt
1 pint fresh strawberries, hulled and sliced
3 tablespoons finely chopped pistachios
Optional for garnish: 1 teaspoon freshly grated orange zest

Place the nuts in a medium bowl and cover with a couple of inches of water. Soak for 8 hours.

Rinse and drain the pistachios (they will have increased in volume to about 1½ cups), and transfer to a high-speed blender. Add 1 cup fresh water, the honey, almond extract, and salt, and puree until smooth, about 1 minute. (You should yield a scant 2 cups pistachio cream.)

Spoon the pistachio cream into 4 small dessert cups or bowls. Arrange the berries on top. Sprinkle with pistachios and, if desired, orange zest. Serve.

Photo by Sabra Krock

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