Ground pistachios add wonderful nutty flavor and moisture to cakes, but they won't create the vibrant green color often associated with pistachio desserts. Natural pistachios produce only a subtle pale green-beige color in baked goods. If you want that striking pistachio-green appearance, adding a small amount of green gel food coloring is standard practice in professional pastry—it's not cheating, it's honest enhancement. For the most intense pistachio flavor, use high-quality raw unsalted pistachios, ideally Sicilian or Iranian varieties, and avoid salted or dyed red pistachios. When grinding, pulse in short bursts and stop before the nuts release their oils—overprocessing creates an oily paste rather than a fluffy powder. Adding a tablespoon of flour from the recipe while grinding helps absorb oils and keeps the texture light.