Start by bringing a small pot of water to a boil. Add your shelled, unsalted pistachios and let them cook for 1 minute. Drain and rinse under cold water.

Once cooled, gently pinch each pistachio to remove the thin skin or use a kitchen towel to rub them.

Pat the pistachios dry with a clean kitchen towel to remove excess moisture.

Blend the dried pistachios in a blender or food processor on high until smooth and creamy, about 3-5 minutes.

In a mixing bowl, combine the pistachio paste with softened unsalted butter and granulated sugar, blending until smooth.

In a separate bowl, whisk together heavy cream, whole milk, vanilla extract, and a pinch of sea salt. Gently fold this into the pistachio mixture.

Beat the combined mixture on medium-high speed until stiff peaks form, about 3-5 minutes.

Transfer the pistachio cream spread into an airtight container and refrigerate for at least 30 minutes.