Pistachio Arugula Pesto

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Another pesto, I know. I’m sorry. I just can’t help myself. I made this pistachio arugula pesto last week, as a component to another recipe that I may or may not end up sharing in the future, but I really wanted to share the recipe for the pesto itself because it turned out so, so well.

I can’t tell you what I used it for yet. It’s top-secret, recipe development stuff. If you stick with me long enough, you might find out. But for now, I’m holding my tongue. Either way, I promise you’ll love the pesto.

This pesto is maybe not the cheapest to make – I know pistachios and arugula can get pricey – but it’s really fantastic. The pistachios lend the sauce a sweetness, that you can’t really achieve from other nuts, and the arugula provides a contrasting bite. It’s perfect for your next pasta night, spread onto a sandwich or mixed into a tasty chicken salad.

Pistachio Arugula Pesto

• Author: Melissa Belanger
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 1/2 cups 1x

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Ingredients

• 1 cup pistachios (already out of the shell)
• 2 packed cups arugula
• 2 garlic cloves, peeled and smashed
• 1 teaspoon coarse salt
• 1/4 cup lemon juice (about 1 lemon)
• 6 tablespoons olive oil
• 2 tablespoons water (more if needed)

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Instructions

1. Combine ingredients in a food processor, and blend until smooth.
2. Add more water, 1 tablespoon at a time, if necessary to thin the sauce to desired consistency.

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Nutrition

• Calories: 0
• Sugar: 0 g
• Sodium: 0 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg

Last Updated on July 23, 2018

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