Sicilian Nut Pesto


1/2 cup shelled, unsalted pistachios
1/2 cup blanched almonds
1/2 cup hazelnuts
1/4 cup pine nuts
2 plump cloves garlic, coarsely chopped
1 cup (packed) basil leaves, chopped or torn
2/3 cup (packed) mint leaves, chopped or torn
about 1/2 cup extra-virgin olive oil
salt, to taste

Cooking Instructions
Preheat the oven to 350F. Begin by toasting the nuts on a baking sheet just until golden and fragrant, about 10-12 minutes for the almonds and hazelnuts, and 7-9 minutes for the pistachios and pine nuts. Set them all aside to cool. Using a towel or moistened hands, rub the skins off the hazelnuts. Combine everything in a food processor (or a mortar and pestle) and pulse until reduced to a slightly chunky paste, adding more oil if necessary. Taste for salt, then store in a covered container in the refrigerator for up to a week or freeze. You can use this as a sauce for pasta, or as a topping for fish, chicken, vegetables, or foccacia.