Start by blanching the pistachios to remove their skins, which will give your pistachio cream a smoother texture. Simply place the pistachios in boiling water for 1-2 minutes, then drain and cool them under cold water. Gently rub them between your hands to peel off the skins.

Tip: If you’re short on time, you can skip blanching, but removing the skins will result in a creamier spread.

Once your pistachios are ready, transfer them to a food processor or high-speed blender. Pulse them until you achieve a coarse, crumbly texture. This can take a minute or two.

Pro Tip: If your pistachios are a little stubborn, add a splash of olive oil to help get the motor running.

Now it’s time to make your pistachio cream smooth and velvety! Add the powdered sugar, heavy cream (or your dairy-free option), vanilla extract, and a pinch of salt to the food processor. Continue blending until everything is fully incorporated and you’re left with a luscious, spreadable cream.

Tip: Adjust the creaminess by adding more heavy cream if needed. For a firmer spread, reduce the liquid slightly.

Give your pistachio cream a taste. If you prefer a sweeter flavor, you can always add a little extra powdered sugar to taste.If you want a deeper pistachio flavor, add a small splash of pistachio extract. Blend again until you reach the perfect flavor and texture.

Transfer the pistachio cream into an airtight jar and refrigerate it. It will keep for about 1-2 weeks, though it’s likely to be finished much sooner!