1 1/2 cups shelled pistachios
2–4 tbsp neutral oil (or pistachio oil), as needed
2–5 tbsp powdered sugar (optional, to taste)
1/4 tsp salt
1/2 tsp vanilla extract (optional)
1–3 tbsp milk or water (optional, to adjust texture)
1/2 tsp ground cinnamon (optional)
Roast pistachios (optional): bake at 325°F / 165°C for 8–10 minutes, cool
Add pistachios to a food processor
Process until crumbly, then continue processing until it becomes a paste
Scrape down the sides as needed
Add salt and powdered sugar (if using) and process again
Slowly drizzle in oil while processing until smooth and spreadable
Add vanilla (if using) and mix
Adjust texture with a little milk or water if needed
Taste and adjust sweetness and salt
Transfer to a jar and refrigerate to thicken (optional)