Blanching the Pistachios (Optional but Recommended): Bring a pot of water to a boil. Add the pistachios and blanch for 1 minute. Drain the pistachios and immediately rinse them under cold water. This helps to loosen the skins and create a smoother final product.

Drying the Pistachios: Spread the blanched and peeled pistachios on a clean kitchen towel and pat them dry. This helps to prevent the cream from becoming too watery. You can make them dry faster by warming them in a dry frying pan over medium heat for a few minutes. Be careful not to let them burn.

Processing the Pistachios: Place the pistachios in the food processor or blender and process until they form a coarse meal. This may take a few minutes, so be patient and scrape down the sides of the bowl as needed.

Adding the Remaining Ingredients: Add the powdered sugar, 2 tablespoons of oil, vanilla extract (if using), and salt to the food processor.

Processing Until Smooth: Keep mixing the ingredients until you have a smooth and creamy paste. This might take a few minutes, depending on how strong your food processor is. If the mixture is too thick, add the last tablespoon of oil, one teaspoon at a time, until it is the right consistency. Remember to scrape and stop the sides of the bowl often.

Taste and Adjust: Taste the pistachio cream and adjust the sweetness or saltiness as needed.

Store: Put the pistachio cream into a container that closes tightly. Keep it in the fridge, and it will stay good for up to 2 weeks.