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Pistachio Milk

Pistachio Milk Recipe

Here's how to make your own DIY pistachio milk at home
Course Drinks
Cuisine American, Iranian
Keyword pistachio milk recipe
Prep Time 8 hours 20 minutes
Total Time 8 hours 20 minutes
Servings 4 servings
Calories 80kcal
Author Rebecca Swanner


  • 1 cup raw pistachio nuts shelled
  • 3 cups water
  • 1 pinch sea salt optional


  • Soak pistachios overnight.

  • Drain and rinse then blend in a food processor or blender until they are small pieces.

  • Add water and salt and blend until smooth.
 Add more water if needed.
  • Pour through cheesecloth, sieve, or nut milk bag and squeeze out as much milk as you can. Save pulp for overnight oatmeal.

  • Place in airtight container and use within 3 days.


  • You can add dates, vanilla syrup, rosewater syrup for more flavor.
  • To make the mixture a more vibrant green, peel the pistachios.


Serving: 8oz | Calories: 80kcal | Carbohydrates: 3g | Protein: 2g