Creamy Pistachio White Chocolate Spread

1.Toast the pistachios: Spread the shelled pistachios on a baking sheet and toast in a preheated oven at 160°C (320°F) for 8-10 minutes, or until fragrant. Let them cool completely.

2.Process the pistachios: Place the cooled pistachios in a food processor. Process for 5-10 minutes, scraping down the sides as needed, until they form a smooth, creamy butter. This may take some time; be patient.

3.Melt the white chocolate: While the pistachios are processing, gently melt the finely chopped white chocolate. You can do this using a double boiler (a heatproof bowl set over a saucepan of simmering water, ensuring the bottom of the bowl doesn't touch the water) or in the microwave in 30-second intervals, stirring between each, until smooth.

4.Combine ingredients: Add the melted white chocolate, neutral oil, powdered sugar, vanilla extract, and a pinch of salt to the food processor with the pistachio butter. Continue processing until everything is well combined and the mixture is smooth and glossy. Taste and add more powdered sugar if you prefer it sweeter.

5.Achieve smoothness: For an extra smooth and glossy texture, you can transfer the spread to a clean bowl and whisk vigorously by hand for a minute or two, or pulse it a few more times in the food processor.

6.Storage: Spoon the spread into a clean, airtight jar. Allow it to cool to room temperature before sealing. Store in the refrigerator for up to 2 weeks. The spread will firm up in the fridge; let it sit at room temperature for 15-20 minutes before serving for easier spreading.