Preparation

1. In a small saute pan, heat extra virgin olive oil on medium heat and add the garlic clove. Slowly cook garlic clove in oil until just beginning to turn brown. About 2-3 minutes. Turn off heat and set aside to cool. Remove garlic clove when cool.
2. Put the pistachios into the bowl of a food processor. Process until coarsely chopped. Add the arugula and mint to the bowl and process until coarsely chopped. Add lemon zest and juice - continue to process until finely ground. Scrape down sides and add cheese. Pulse to combine.. Scrape down sides again and add the garlic infused olive oil and process until slightly smooth. Season with salt and pepper if desired. Place in bowl or jar and cover the top with wax paper, parchment paper directly on top of the pesto to eliminate any air, then cover with plastic wrap or tight lid to keep air out. Will stay fresh in fridge for about 10 days or freeze up to a year.
3. Delicious tossed into pasta, great to schmear on a sandwich or helps to dress up your favorite vegetables.