Place the raw pistachios into a food processor and pulse for about a minute until they reach a fine, crumb-like consistency, ensuring to scrape down the bowl’s sides when necessary. Introduce the powdered sugar and salt, blending for an additional 30 seconds until thoroughly mixed. With the processor running, gradually drizzle in the avocado oil until the mixture transforms into a smooth, cohesive cream; incorporate more oil if a thinner texture is preferred. Spoon the pistachio cream into a sealed container, allow it to cool entirely, then store it in the refrigerator for up to four weeks. Yields approximately 1½ cups.