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. 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.
One cup is the yield and the right amount to use across two or three meals 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
- Arugula
- Pistachios
- Garlic
- Olive oil
How to Make Arugula Pistachio Pesto
- Place arugula in a food processor or blender and add pistachios, garlic, and olive oil.
- Pulse/blend until relatively smooth. Make your personal adjustment at this stage by adding more oil if you want it thinner.
- Add salt and pepper to taste.
Arugula Pistachio Pesto
Pin Recipe Facebook Share by TextIngredients
- 3 cups arugula
- 1 cup pistachio nuts, shelled and roasted
- 1 garlic
- 1/4 cup olive oil
- salt and pepper
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.