By Peter Gordon
Any pasta will work, but the texture and shape of linguine gives it a better pasta to pesto ratio.
Preheat oven to 170°C/340°F/Gas Mark 3–4. Lightly toast pistachios, then cool. Place all but 12 pistachios in a food processor with mint, parsley and garlic. Process 5 seconds. Add half the oil and process another 5 seconds. Add ab