Prepare the Pistachios:

1. Blanch the Pistachios (Optional): Blanching the pistachios helps to remove the thin brown skin, resulting in a smoother and more vibrant green cream. Bring a pot of water to a boil. Add the pistachios and boil for 1 minute. Drain immediately and rinse under cold water.

2. Peel the Pistachios (Optional): Gently rub the pistachios between your fingers to remove the skins. This step can be time-consuming, but it’s worth it for the best color and texture. Don’t worry if you can’t get all the skins off.

3. Dry the Pistachios: Spread the peeled pistachios (or unpeeled if you skipped the blanching step) on a clean kitchen towel and pat them dry.

Make the Pistachio Cream:

1. Grind the Pistachios: Place the pistachios and sugar in a food processor. Process until the pistachios are finely ground into a powder. This may take a few minutes, and you may need to scrape down the sides of the bowl occasionally.

2. Add Oil and Blend: With the food processor running, slowly drizzle in the oil, 1 tablespoon at a time, until the mixture starts to come together and form a smooth paste. Add more oil if needed, but be careful not to add too much, as the cream can become too liquid.

3. Add Salt and Vanilla (Optional): Add the sea salt and vanilla extract (if using) and process for a few seconds to combine.

4. Adjust Consistency (Optional): If you prefer a thinner cream, add a little more oil, a teaspoon at a time, until you reach your desired consistency.

Store and Enjoy:

1. Store: Transfer the pistachio cream to an airtight jar or container. Store in the refrigerator for up to 2 weeks.

2. Enjoy: Spread on toast, croissants, or pastries. Use as a filling for cakes, cookies, or macarons. Top ice cream, yogurt, or fruit. Swirl into coffee or hot chocolate. Or simply enjoy by the spoonful!