Preparation

1. Put the clove of garlic into the bowl of a food processor. Process until finely minced. Scrape down sides of bowl with a small rubber spatula and add the pistachios. Pulse until coarsely chopped. Scrape down the sides of the bowl again.
2. Add the arugula and mint to the bowl and process until coarsely chopped. Add lemon zest and juice - continue to process until finely ground. Add cheese and pulse to combine. Scrape down sides again then add the olive oil and process until slightly smooth but bright with some texture. Season with salt and pepper if desired. Place in a 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 the air out. Will stay fresh in the fridge for about 10 days or freeze up to 1 year.
3. Feel free to vary the nuts - toasted almonds, cashews, macadamia nuts or Brazil nuts can be substituted for the pistachios. Also feel free to change up the cheese to your favorite hard cheese such as peccorino or manchego.
4. Delicious tossed into pasta, great to schmear on a sandwich, or helps to dress up your favorite vegetables