Ingredients

• 2 cups fresh arugula
• 2 cups parsley
• 1/3 cup each of fresh sage, basil and oregano
• 1 cup shelled, toasted and unsalted pistachios
• 1 1/2 cups olive oil
• 1/2 cup Parmesan cheese, finely grated
• Salt to taste

Method

In the bowl of a food processor, add arugula, parsley, sage, basil and oregano. Pulse until very fine and well combined. Add in pistachios and process for 30 seconds. Slowly pour in olive oil while pulsing, stopping along the way to scrape down the sides of the bowl in necessary. Add in Parmesan and salt, and process for a few more seconds to allow the ingredients to blend together.

For best results, allow the pesto to sit for an hour so the flavours can develop. Serve fresh with pasta, sandwiches, pizzas and whatever else you want to smother pesto on.