Line an 8×8 inch baking pan with parchment paper. Leave an overhang on two sides for easy removal (I like to secure the parchment paper with clothespins to the side of the pan to keep it from moving).

Place the shelled pistachios in an airtight bag. Crush them with a rolling pin, or other heavy kitchen object, and set them aside.

In a medium sauce pan over low heat, add the while chocolate chips, white chocolate melts, and the condensed milk. Stir continuously until the white chocolate has melted (about 5-6 minutes) and the fudge is smooth.

Remove the fudge from heat, and stir in the food coloring, pistachio extract, and stir in half of the crushed pistachio nuts.

Pour the fudge into the 8x8 inch pan. Top the fudge with the remaining crushed pistachios.

Refrigerate for at least 2 hours, or until the fudge has fully set. Slice into individual squares, and enjoy.