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Pistachio Arugula Pesto
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Prep time 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 garlic clove
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup pistachios (roasted or unroasted, salted or unsalted)
- 1/4 teaspoon fine sea salt
- freshly ground black pepper
- 1/2 cup extra virgin olive oil
Method
Step 1
Use the flat side of the knife to press down on the garlic cloves until the peel cracks, then remove and discard the peel.
Step 2
Add the garlic, arugula, cheese, pistachios and a few grinds of black pepper to a large food processor or high-speedo blender. If using unsalted pistachios, add the ¼ teaspoon salt now. If using salted pistachios, wait until you taste the pesto at the end. Pulse a few times to create a paste.
Step 3
While blending/pulsing, slowly drizzle in the olive oil through the feed tube/lid insert, until the pesto is your preferred consistency. You may have to stop at some point to scrape down the sides of the bowl.
Step 4
Taste and add more salt and pepper, if necessary. (If you do, stir these in by hand. You don't want to process the pesto any longer than necessary.) If your pesto tastes bitter, see the notes below.