In a small blender or food processor, combine mint, basil (if using), garlic, nuts, lemon juice, salt, and pepper. Pulse until finely chopped. With the motor running, drizzle in olive oil until emulsified. Taste and adjust seasoning. Set aside.

💡 Shortcut: For a quicker version, mix finely chopped mint, lemon juice, and olive oil in a small bowl, no blending needed.

Cut a 1-inch thick round cross-section from the center of your watermelon. Lay it flat and slice into 6–8 wedges, like a pizza.

🍉 Tip: Chill the watermelon for a few hours before slicing for clean cuts and better texture.

Arrange the watermelon “pizza” slices on a large platter or wooden board. Crumble feta over each slice, sprinkle mint, and scatter pistachios on top.

Drizzle each slice with mint pesto. Add any optional toppings (like cucumber or edible flowers), and finish with a quick squeeze of lime or lemon juice just before serving.

This is a fresh, crisp dish best served chilled and immediately after assembly. It doesn’t hold up well to long waits but it disappears fast anyway!