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Break the white chocolate into small pieces and place them in a heatproof bowl. Add the 3 tablespoons of grapeseed oil to the bowl. Melt the chocolate and oil together using a double boiler, stirring occasionally until fully melted and smooth. Set aside to cool slightly.
In a food processor or high-speed blender, add the blanched, roasted pistachios. Process until they become a smooth butter. Scrape down the sides of the bowl to ensure even blending.
With the food processor running, gradually pour the melted white chocolate mixture into the ground pistachios. Blend until the mixture becomes smooth and creamy.
Add the sea salt flakes and blend for a few more seconds to incorporate the seasoning evenly throughout the pistachio cream.
If the pistachio cream is too thick, you can add a little more oil, blending again until you achieve your desired consistency.
Transfer the finished pistachio cream into an airtight container. Store it in the refrigerator for up to 2 weeks. Let it come to room temperature before using for a softer, more spreadable texture.