Arugula Pistachio Pesto

Name: Arugula Pistachio Pesto
Prep time: 5 min
Total time: 5 min
Ingredients: 3 cups arugula; 1 cup basil; 3/4 cup grated Parmesan; 1/3 cup pistachios; 3-4 garlic cloves; 1 tbsp. fresh lemon juice; 1/4-1/3 cup extra-virgin olive oil, or more for desired consistency; salt to taste

Arugula Pistachio Pesto

Rated 5.0 stars by 1 users

Prep Time

5 minutes

If you are looking for a last minute recipe to celebrate St. Patrick's Day, Pat the Spatula has you covered with this brand new Arugula Pistachio Pesto! With just a handful of ingredients, this pesto can be served as a dip on a charcuterie board, used as a spread in sandwiches, or as a sauce on pasta! The options are endless! Pat the Spatula hopes you give this recipe a try and enjoy!

Author:

Erin Norcross

Ingredients

3 cups arugula
1 cup basil
3/4 cup grated Parmesan
1/3 cup pistachios
3-4 garlic cloves
1 tbsp. fresh lemon juice
1/4-1/3 cup extra-virgin olive oil, or more for desired consistency
salt to taste

Directions

Place all ingredients except olive oil in a food processor. Process until smooth, stopping as needed to scrape the sides
With processor running, pour olive oil steadily until well mixed and smooth
Season with salt as desired
To keep from oxidizing, drizzle a little olive oil on top before storing in a sealable container in the fridge for up to 1 week
Serve and enjoy!

Arugula Pistachio Pesto

Arugula Pistachio Pesto

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