Preheat your oven to 325°F (165°C) and spread pistachios in a single layer on a parchment lined baking sheet. Toast for 8 to 10 minutes until fragrant and slightly darkened, shaking the pan halfway through.

Transfer hot pistachios to a clean kitchen towel and let them cool for 5 minutes. Rub them gently in the towel to remove any loose papery skins.

Add cooled pistachios to your food processor and pulse 10 times to break them into small pieces. Then process continuously for 2 minutes until you have a fine, sandy texture.

Continue processing for another 3 to 4 minutes, scraping down the sides every minute. The mixture will clump, then suddenly become smoother as oils release.

Add powdered sugar and salt while the processor runs. Process for another minute until fully incorporated and the mixture becomes slightly lighter in color.

With the processor running, slowly drizzle in the neutral oil through the feed tube. Process for 2 minutes until the mixture becomes noticeably smoother and glossier.

Add vanilla extract and melted white chocolate if using. Process for another minute until everything combines into a homogeneous, silky cream.

Stop and taste your cream, adjusting sweetness or salt as needed. If the texture seems too thick, add heavy cream one tablespoon at a time until you reach your desired consistency.

Scrape the pistachio cream into clean glass jars using a rubber spatula. Tap jars gently on the counter to remove air bubbles and seal tightly. Store refrigerated for up to three weeks.