Arugula is one of the vegetables that has an amazing flavor that it stands out in its category. The leaves are very decorative; they have like a oak leaf shape, but it is the bitter flavor that may make some run for hills and others, like me, enjoy using that bitterness to give dishes a certain “je ne sais quoi……..” In this Arugula Pistachio Pesto the nuttiness of the pistachios soften the bitterness of the arugula just a tiny bit.
I have a few ideas for pasta with this particular pesto, so I thought I’ll post the pesto first, and show the pasta recipes later. When I make a pesto that I could use for multiple recipes, I prefer to keep it very basic. What do I mean by that, because a pesto is already pretty basic, so let me explain what I mean.
When I make a pesto, whether it is a traditional basil, kale, tomato or like this one Arugula Pistachio Pesto and I want to make more than what I need for a specific recipe, I prefer to make the ‘mother pesto’ and keep that in my fridge or freezer and when I need it for a specific recipe, I will fine tune it at the moment of use.
In the fine-tuning stage I may add more olive oil, like using in on a bruschetta with ricotta or goat cheese, so it spreads easier and add a little bit of fat. In case of pasta, I may decide to add cheese, no need to add more olive oil; you can always use the pasta water.
I hope you were not expecting more, because then I must have disappointed you, and that is the last thing I want. Just wanted to get across that once you need to make a pesto for a recipe, make a little bit more, for a next time, but then only mix/blend/process the essentials and take from that what you need for your today’s recipe and add what else you like.
I prefer to keep my pesto, as you can see in the picture rather dry, and rather course. I love different textures and this pesto will help in that.
Under this picture you will find the recipe for the Arugula Pistachio Pesto; not much of a recipe, but at least it will give you the ratio of the arugula and pistachios I used. Enjoy!
Arugula Pistachio Pesto
- 3 cups arugula
- 1 cup pistachio nuts shelled and roasted
- 1 clove garlic
- 1/4 cup olive oil
- salt and pepper
- Place arugula in a food processor or blender and add pistachios, garlic, and olive oil.
- Pulse/blend until relatively smooth.
- Add salt and pepper to taste.