1/2 cup shelled, unsalted pistachios1/2 cup blanched almonds1/2 cup hazelnuts1/4 cup pine nuts2 plump cloves garlic, coarsely chopped1 cup (packed) basil leaves, chopped or torn2/3 cup (packed) mint leaves, chopped or torn+ about 1/2 cup extra-virgin olive oil and salt, to tastePreheat the oven to 350F/180C. Begin by toasting the nuts in separate batches 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. (If you think you'll be vigilant enough, you can stick them all in the oven together in different pans, removing each kind of nut as it turns golden.) 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, if you like things done the old-fashioned way) 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.
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