Pistachios (Raw Kernels)

  • Raw, Unsalted, No Shell  
  • Premium Quality, Kosher
  • Gluten, Cholesterol and Sodium Free
  • High in Vitamin B-6, Magnesium, and Iron
  • Country of Origin: USA
5 out of 5 based on 1 customer rating
(1 customer review)
16.99 (22.65/lb)
29.99 (29.99/lb)
52.99 (17.66/lb)
99.99 (16.67/lb)
143.99 (16.00/lb)
219.99 (15.71/lb)
449.99 (15.00/lb)

Product Description

Enjoying a healthy diet plan requires a few changes to the snacks that you eat. Although the best diet plan for your specific needs will depend on several factors, making just a few changes to your current dietary habits can have a noticeable impact on your overall health!

Trading out your unhealthy snack foods for healthier alternatives like pistachio nuts is one way you can improve your health and help you reach any weight loss goals that you may set — without giving up the pleasure of a delicious snack.

Health benefits of pistachio nuts

A key reason to opt for pistachio nuts is the high concentration for protein, fiber, magnesium, and vitamins (such as vitamin B6) in each serving.

Even though the nuts have a reasonable amount of fat in a single one-ounce serving, they have a lower number of calories when compared to other nuts. As a result, they are a good choice if you are trying to lose weight and do not want to give up the health benefits of nuts. Pistachios have heart-healthy benefits due to the monounsaturated fat they contain.

How to enjoy pistachios from Food to Live

Enjoy pistachios as a snack between meals for an opportunity to improve personal health and encourage weight loss. Even though nuts have high calories when compared to other snack foods, they are also full of heart-healthy fats, vitamins and nutrients that the body needs — so you can snack on a handful without guilt!

Our pistachios are raw, unsalted and shelled — no pesky shell to have to remove. They are also premium quality, gluten free and kosher.

Buy pistachios online from Food to Live for a simple, convenient way to enjoy these nuts without leaving home or searching through local stores for the best product!

Customer Reviews

5 out of 5 stars

1 reviews

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  1. 5 out of 5

    Delivered as promised by the seller. These are delicious pistachios. I especially like them when roasted at 230ºC for 1 hr. I toss with grapeseed oil and sprinkle with Himalayan pink salt, then roast. Delicious!

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WARNING: Contains Tree Nuts

Packaged in a facility that also processes wheat

Cold Storage Recommended

Storage Time: up to 12 months

Country of Origin: USA

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 Vegan Baklava

Vegan Baklava


  • 1/2 cup dark brown sugar or Sucanat
  • 1/2 teaspoon ground cinnamon
  • 1 cup walnut pieces – http://bit.ly/1y3rucg
  • 1 cup shelled pistachios – http://bit.ly/1dOKTVD
  • 3/4 cup raw almonds – http://bit.ly/1HY7Ocz
  • 12 sheets phyllo dough, thawed overnight in the refrigerator
  • 1/2 cup light olive oil or melted coconut oil, plus more for the pan
  • 1 cup agave syrup (or, for a non-vegan version, honey)
  • 1/2 cup cold water
  • Zest from 1 large lemon, preferably organic, removed in 1 long strip


  1. Preheat the oven to 350°F (180°C). Oil a 13-by-9-inch baking pan.
  2. In a blender, blitz the brown sugar or Sucanat and cinnamon until powdery. Transfer to a small bowl.
  3. In the blender or a food processor, pulse the walnuts until mostly finely chopped but still a bit chunky. Transfer to a small bowl and stir in 1/3 of the sugar mixture. Do the same for the pistachios and the almonds, dumping each mixture into a separate bowl.
  4. Cover the phyllo sheets with a large piece plastic wrap, then cover that with a towel that’s just barely damp. Remove 1 sheet and place it on a clean work surface. Brush half the surface with olive or coconut oil. Fold the sheet in half and place it in the prepared pan, then brush the top with oil. Repeat with 2 more sheets. Scatter the walnuts over the phyllo in an even layer. Repeat the layering with 3 more sheets phyllo, the pistachios, 3 more sheets phyllo, and the almonds. Layer the last 3 sheets phyllo on top.
  5. Using a sharp paring knife, score the top layer of phyllo sheets across the short side of the pan to form 6 strips. Next, score the phyllo diagonally from corner to corner, and then score parallel to that line 2 times on each side. (Or if that just completely confused you, just cut it into squares or triangles however you wish.) Bake for 40 minutes, until the phyllo is lightly golden and crisp.
  6. In a small saucepan, combine the agave syrup, water, and lemon zest. Bring to a boil over high heat, then lower the heat and simmer, stirring occasionally, for 10 minutes. Let cool slightly, then remove and discard the zest.
  7. Pour the syrup over the pastry. Cover the baklava and refrigerate for at least 1 hour before serving. Stored in the refrigerator, tightly covered, the baklava will keep for about 2 weeks.

Enjoy it!


Shaved brussels sprout salad with radicchio, cranberry, and pistachios

Shaved brussels sprout salad with radicchio, cranberry, and pistachios


  • 1 lb brussels sprouts, trimmed and washed
  • 1 head radicchio, sliced thinly or grated (about 3 cups)
  • 1 cup dried cranberries
  • ½ cup pistachios, shelled (if you like, you can toast the pistachios for a little more depth of flavour) – http://bit.ly/1fY7wIi
  • 3 tablespoons walnut or olive oil (walnut oil is very nice, but not at all necessary)
  • 1½ – 2 tablespoons apple cider vinegar (adjust to taste)
  • 1 teaspoon maple syrup
  • 2 teaspoons dijon mustard
  • Sea salt + black pepper to taste


  1. Use a food processor or box grater to shave the brussels sprouts very thin – as if you were making slaw.
  2. Mix the sprouts, the radicchio, the cranberries, and the pistachios in a mixing bowl. Whisk the oil, vinegar, syrup, and mustard together, and dress the salad. Season to taste with salt and pepper, and serve.
  3. Makes 4 servings.