Description
A vibrant, peppery twist on classic pesto featuring fresh arugula, salty Pecorino cheese, and toasted pistachios. Perfect for pasta, sandwiches, or as a flavorful sauce.
Ingredients
Units
Scale
- 3 Packed Cups (709ml) Fresh Arugula Leaves
- 2 Garlic Cloves (Peeled)
- 8 ounces (227g) Pecorino Romano Cheese (Cut Into Chunks)
- 1 Teaspoon (4.9ml) Lemon Juice
- 1/3 to 1/2 cup (79ml to 118ml) Extra Virgin Olive Oil
- Salt & Pepper To Taste
- Dash Of Red Pepper Flakes (Optional)
- 1/2 cup (118ml) Lightly Toasted Unsalted (Peeled Pistachios)
Instructions
- Place the arugula, garlic, cheese, lemon juice, salt, pepper, and pepper flakes into your food processor or blender and pulse until finely chopped.
- Begin to add the extra virgin olive oil, pulsing to blend well.
- Taste, and adjust seasonings as needed.
- Add the pistachio nuts and pulse until finely chopped but not blended.
- Store in an airtight container in your refrigerator until needed.
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: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0
- Sodium: 150
- Fat: 10
- Carbohydrates: 2
- Fiber: 1
- Protein: 4
- Cholesterol: 10