Arugula Pistachio Pesto
Who needs another pesto recipe? Other than myself!
I love pesto on about everything and have several different variations that I make. One reason why I make it all the time is that it is so easy to make – put everything in the food processor and pulse several times. Voila!
What is your favorite way to enjoy pesto? I love it on pizza (something else we make very often around here), in pasta, on sandwiches, fried eggs, tossed in crispy smashed potatoes, as a dip for raw veggies or fritters, as a dressing for a salad … and before I get sidetracked even more, let’s get to the recipe!
Gather your ingredients – arugula, garlic cloves, pistachios, lemon juice, olive oil, and salt. Sometimes I add a few leaves of mint or basil or other fresh herbs that I have on hand to mix up the flavor a bit. Add the arugula, garlic, pistachios, salt, and herbs if using into the bowl of a food processor.
Pulse a few times to begin chopping up the ingredients. Add the lemon juice and olive oil and pulse until everything is well chopped up but not pureed.
And there you have your pesto! Mix in, drizzle on, or spread on the meal or snack of your choice. Enjoy!
Arugula Pistachio Pesto
Ingredients
- 5 oz arugula
- 3 garlic cloves
- ½ cup pistachios
- 3 – 4 tbsp lemon juice
- 1 cup olive oil
- 1 tsp salt
- a few sprigs of mint or basil, stems removed (optional but delicious additions)
Instructions
- Add the garlic, pistachios, arugula, salt, and herbs if using to the bowl of a food processor and pulse a few times.
- Add the lemon juice and olive oil and pulse until everything is finely chopped up but not pureed.
- Mix into pasta, spread on a sandwich, drizzle on a pizza or over a fried egg, just to name just a few yummy applications, and enjoy!