2 1/2 pounds small golden- or red-skinned potatoes, cut into 1-inch cubes if larger than 1-inch in diameter (do not peel)
3 cups fresh parsley leaves (see Cook's Note)
1 cup fresh mint leaves
1/4 cup shelled dry-roasted pistachios
3 tablespoons extra-virgin olive oil
2 garlic cloves, roughly chopped
1/2 cup (2 ounces) freshly grated Parmesan
Very lightly pack herbs into measuring cups (otherwise the proportions will be slightly off). Do not over-process the pesto; if you do, the color will be dull green instead of bright.