Make the sauce
1 batch makes about 260 g — enough for 2 Sicilian pansToast the pistachios in a dry pan for 3–4 min until fragrant, then let them cool completely. Pulse them with the basil, mint, garlic, zest and salt until coarsely ground; you want a little texture, not a nut butter. With the motor running, stream in the oil, then pulse in the Parmigiano and enough water to make it spreadable. Keeps 4 days in the fridge under a film of oil.
Shelled unsalted pistachios
¾ cup100 gFresh basil leaves
½ cup, packed15 gFresh mint leaves
10 leaves5 gParmigiano-Reggiano, finely grated
6 tbsp30 gGarlic clove
1 clove3 gLemon zest
½ lemon2 gExtra-virgin olive oil
7 tbsp100 gFine sea salt
½ tsp2 gCold waterTo loosen it to a spreadable paste
1 tbsp15 g