Pesto is one of my all-time favorite sauces and condiments. It's ideal to toss with pasta, slathered on sandwiches, or even added to soups. This version with arugula and pistachio nuts is particularly delicious. The combination of aurugula, pistachios, and a handful of basil produces a lightly-spiced pesto which is perfect for summertime cooking. Give it a try and I know you'll love it.
Ingredients for Arugula-Pistachio Pesto:
10 ounces of baby arugula
1 3/4 cups extra virgin olive oil
1 cup lightly packed basil leaves
1/4 cup grated parmesan cheese
1/2 cup pistachios
4 cloves garlic
1/2 fresh lemon
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
Time-Saving Tip: The pesto can be made earlier in the day in advance and stored in the refrigerator. It does keep well in the refrigerator but I like it best the day it is made.
Let's see what we need.
We're ready to cook.
Check out the video and watch how easy it is to prepare the pesto.
It's ready! This is deliciousness in a bowl. What can I say? Ilove this stuff.
Enjoy!
Arugula-Pistachio Pesto:
extra
10 ounces of baby arugula
1 3/4 cups extra virgin olive oil
1 cup lightly packed basil leaves
1/4 cup grated parmesan cheese
1/2 cup pistachios
4 cloves garlic
1/2 fresh lemon
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
Process the arugula and garlic until chopped.
With the food processor running slowly pour in the oil.
Turn off the food processor and scrape the sides.
Add the salt, pepper, and cheese; process until just combined.
Finally, add the pistachios and pulse until you have reached the desired texture.
Time-Saving Tip: The pesto can be made earlier in the day in advance and stored in the refrigerator. It does keep well in the refrigerator but I like it best the day it is made.