Add the salted pistachio nuts to a clean blender and pulse them into a fine crumble for a couple of seconds.

Then transfer the blended pistachios to a cup and put them aside until needed later on. Place a large pan filled with salted water over high heat until boiling and then add the pasta to it. Cook the pasta until tender.

In the meantime add the fresh cilantro and mint to a blender.

Blend a few times. Then add the olive oil. Blend again. Now add the garlic paste. Season with half of the lime or lemon juice.

Add the pistachio crumble as well.

Blend the pesto well and season it with pepper and salt. Blend again until you end up with a nice herb pesto. Then check the seasoning and add extra pepper, salt, garlic or lemon or lime juice to taste if necessary. Drain the cooked pasta and immediately add it back to the pan. Then drizzle it with the freshly made herb pesto.

Stir the pesto pasta well. Scoop the pesto pasta onto deep plates. Finish with a last drizzle of olive oil and a pinch of salt. Serve hot.