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Prepare oven and Bundt pan: Preheat the oven to 350°F. Generously coat a 10-inch Bundt pan with baking spray.
Blitz pistachios: Remove the pistachios from their shells and place in the bowl of a food processor. Pulse the pistachios until they are finely ground.
Combine dry ingredients: In a large bowl, whisk together the sugar, flour, ground pistachios, baking powder, baking soda, and salt.
Add wet ingredients: Using an electric mixer, mix in the eggs and oil until evenly combined. Then, mix in the milk, almond extract, vanilla extract, and sour cream until smooth. Mix in food coloring if desired.
Bake: Pour the batter into prepared Bundt pan. Bake the pistachio cake for 38 to 40 minutes until a tester inserted in the middle comes out clean.
Cool cake: Once the cake has baked, remove it from the oven, and allow it to fully cool on a wire rack before removing the cake from the pan.
Make glaze: Whisk together the powdered sugar, milk, almond extract, and vanilla extract.
Glaze the cake: Once the cake has cooled, pour the glaze over the cake. Garnish with additional chopped pistachios, if desired.