Place the shelled pistachios in a high-powered food processor or blender and pulse until they form a fine, uniform crumble.

Add the Greek yogurt, whole milk, honey, vanilla extract, almond extract, and pinch of sea salt to the processor with the ground pistachios.

Blend on high speed until the mixture is fully combined, creamy, and pale green in color.

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer the churned frozen yogurt into an airtight, freezer-safe container and freeze for at least 2 hours until firm enough to scoop.