Start by adding the raw pistachios to your food processor. Pulse them until they resemble a fine, crumbly texture, just like breadcrumbs. Don’t forget to scrape down the sides occasionally to make sure everything gets mixed evenly. This should take about a minute.

Now, toss in the powdered sugar and a pinch of salt. Give it another quick blend for around 20 seconds to make sure everything’s well combined.

At this point, you’ll want to achieve that smooth, velvety texture. With the food processor still going, gradually pour in the avocado oil. Keep going until it’s all blended together into a rich and velvety texture. If you like your pistachio cream a bit thinner, feel free to add more oil.

Once everything’s perfectly smooth, transfer your pistachio cream into an airtight container. Allow the mixture to cool to room temperature before storing it in the fridge.

Store your pistachio cream in the fridge, where it will stay fresh for up to 3 weeks. Just make sure to give it a good stir before each use, as it can settle a bit.

And that’s it, You’ve got yourself a delicious, homemade pistachio cream that’s perfect for spreading on toast, topping ice cream, or even enjoying by the spoonful.