Arugula is one of the vegetables with an amazing flavor that it stands out in its category. The leaves are very decorative; they have like a oak leaf shape. The flavor is bitter and may make some run for hills and others, like me, enjoy using that bitterness to give dishes a certain “je ne sais quoi……..”

Arugula brings a peppery bite that basil doesn’t have, and pistachios bring a richness and sweetness that pine nuts only hint at. Garlic, olive oil, salt, and pepper complete the picture. Everything goes into a blender and comes out as a cup of a thick sauce that works on pasta, spread on bread, stirred into soup, or eaten directly from the jar with a spoon at an embarrassing hour.

An overhead shot of arugula pistachio pesto in a white bowl on a bed of arugula.

One cup is the yield and the right amount to use across two or three meals, like Stir-Fried Gnocchi with Arugula & Pancetta without the pesto oxidizing before you get through it. A thin layer of olive oil on top keeps it bright in the fridge. It is also vegan, which it would be rude not to mention.

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Key Ingredients in This Recipe

Key ingredients to make Arugula Pistachio Peso

You’ll find the complete list of ingredients and exact quantities in the recipe below.

Arugula
Pistachios
Garlic
Olive oil

This short video below shows how quickly and easily this recipe comes together.

How to Make Arugula Pistachio Pesto

Step 1 – Place all ingredient in a food processor or blender and pulse/blend until the pesto reaches your desired texture.

Step 2 – If you want it thinner, add some more olive oil. Taste and add salt and pepper if needed.

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