Arugula pistachio pesto is easy to make and oozes flavor. Take a break from tradition with this delicious pesto. Buon Appetito!
When most folks hear the word pesto, they automatically think of the Ligurian specialty made with fresh basil, pine nuts, Parmesan cheese, and olive oil. Although this regional specialty is indeed delicious and I make it often myself, there are so many more options when it comes to making pesto. I have recently started using pistachio nuts in my pesto recipes, and in place of basil, I use arugula, or a combination of parsley, basil and mint. A couple of weeks ago, I also made a tasty pesto using fresh fava beans from my garden that we enjoyed drizzled on pizza. Other ingredient combinations I enjoy in a pesto are kale and walnuts, sun-dried tomatoes and almonds, as well as broccoli and hazelnuts. Depending on what I plan to use my pesto for, sometimes I will puree it until it is almost smooth, while other times I want to leave it chunky.
This particular pesto includes arugula, lightly toasted pistachio nuts, Pecorino Romano cheese, garlic, a splash of lemon juice, and extra virgin olive oil brings it all together. This pesto is delicious tossed with hot pasta, stirred into risotto, drizzle on pizza before it is baked, spread on grilled chicken or fish, or tossed with grilled vegetables. This pesto has a lot of flavor and you can also add a tablespoon or two of it to your salad dressings, or add a few tablespoons to a pasta salad for an added punch. In this version of pesto, peppery arugula really adds flavor as well as a gorgeous green color, Pecorino Romano cheese adds some creaminess, the pistachios add texture and the lemon juice really makes the flavors pop. I have used wild arugula in this recipe but I find it has a little too much bite for my liking, so I prefer baby arugula leaves which have a fresh, subtle peppery flavor. Do use a good quality extra virgin olive oil for this pesto for the very best results. 
I use my hand wand with a bowl attachment to make my pestos, but any blender or food processor will work. I like a bit of texture in my pesto, so I blend everything else but the pistachios together with enough oil to make a thick sauce, then add the pistachios and just pulse until they are finely chopped but not blended. Once I make a batch of this pesto, I keep it in a jar in my refrigerator and find it keeps well for up to 5 days.
Print
- Total Time: 15 minutes
- Yield: 1 cup 1x
Description
This arugula pistachio pesto is a flavorful twist on the classic, combining peppery arugula, creamy Pecorino Romano, and crunchy pistachios with a splash of lemon juice for a vibrant sauce.
Ingredients
- 3 packed cups fresh baby arugula leaves
- 2 garlic cloves, peeled
- 8 ounces Pecorino Romano cheese, cut into chunks
- 1 teaspoon lemon juice
- 1/3 to 1/2 cup extra virgin olive oil
- 1/2 cup lightly toasted pistachio nuts
- Salt and pepper to taste
Instructions
- Place the arugula, garlic, Pecorino Romano cheese, lemon juice, salt, and pepper into your food processor or blender and pulse until finely chopped.
- Begin to add the olive oil gradually, pulsing to blend well, until the mixture forms a thick sauce.
- Add the lightly toasted pistachio nuts and pulse just until they are finely chopped but not fully blended, to maintain some texture.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Transfer the pesto to a jar and store in the refrigerator for up to 5 days.
Notes
For best results, use a good quality extra virgin olive oil. Baby arugula is preferred for its subtle peppery flavor. Store the pesto in a jar in the refrigerator for up to 5 days. This pesto is versatile and can be used on pasta, risotto, pizza, grilled chicken, or vegetables. It can also enhance salad dressings or pasta salads.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0
- Sodium: 150
- Fat: 10
- Carbohydrates: 2
- Fiber: 1
- Protein: 4
- Cholesterol: 10
Frequently Asked Questions
What type of cheese is recommended for the arugula pistachio pesto?
Pecorino Romano cheese is recommended for this recipe, adding a sharp and salty flavor.
How can I adjust the texture of the pesto while making it?
You can puree the pesto until smooth for a creamy consistency or leave it chunky, depending on your preference.
What can I use instead of pistachios in this pesto recipe?
You can try using walnuts or almonds as alternatives to pistachios for a different flavor profile.
