Ingredients – Serves 4

• 2 cups fresh basil, packed
• 1 cup fresh mint, packed
• 1/3 cup arugula
• ½ cup shelled and unsalted pistachios
• 1 peeled garlic clove
• 1 teaspoon kosher salt, plus more for salting the pasta water
• ¼ teaspoon black pepper
• Juice of one lemon
• ¾ cup good quality olive oil
• 1 lb. wholemeal spaghetti, or any pasta you like

Directions

1. Add the basil, mint, arugula, pistachios, garlic clove, salt, black pepper and lemon juice to a food processor.
2. Pulse until the ingredients start to come together. Stop to scrape the sides occasionally.
3. Run the food processor on low as you pour the oil into the herb mixture in a steady stream. Stop when smooth.
4. Taste and add more salt and black pepper, if needed.
5. Bring a pot of water to a boil.
6. Generously salt the water once boiling.
7. Cook the spaghetti according to the packaging instructions.
8. Drain the pasta but reserve ½ cup of pasta water.
9. Spoon the pesto over the pasta and toss. Use as much as you like.
10. Add pasta water as needed to bind the pesto to the pasta.
11. Plate and serve.