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
Units
Scale
- 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