Internal kernel color is an important visual quality characteristic for the food processing industry. Intense green kernel color is preferred. Chlorophyll a, chlorophyll b, and total chlorophyll content was investigated in 4 Turkish pistachio varieties grown in Ceylanpinar, Sanliurfa-Turkey as well as in 36 Iranian pistachio varieties and genotypes grown in Iran, 7 Italian varieties, 2 Tunisian varieties, 1 Greek variety and 1 Syrian variety. Twenty kernels from each variety were randomly selected, and chlorophyll was extracted and measured by spectrophotometric absorbence. Generally, Italian varieties showed the highest chlorophyll a content. Although Ghiandalora had the lowest chlorophyll a content among the Italian varieties, its chlorophyll a content was significantly higher than that of the varieties from other countries. Turkish and Iranian varieties showed an intermediate chlorophyll a, b and total chlorophyll content whereas Syrian and Greek varieties were found to be the lowest. As a result, Italian varieties were found to be superior in kernel chlorophyll content compared to Turkish and Iranian varieties.