Pesto is a sauce made from grinding or pureeing greens or herbs. Most commonly it is made from sweet basil, but this arugula pistachio pesto is no less a pesto by the traditional definition.
I have made arugula pesto many, many times. I make large batches every year from my garden crop as the arugula starts to bolt and needs picked in mass quantities.
This version with pistachios is by far my favorite. I have tried it with hemp seeds, walnuts, almonds, cashews, pecans and even pepitas. They are all delicious, but I’m certain you will love this recipe with pistachios just as much as I do.
My favorite way to use this pesto is to toss 3 TBS with 3 oz of pasta and a little pasta cooking liquid. I store the pesto by freezing it in ice cube trays (2 cubes makes about 3 TBS) and it becomes a fast and easy lunch that I eat all winter long after arugula is far out of season.
Ingredients in the Arugula Pistachio Pesto:
Arugula: This spicy, earthy green makes the base for our pesto.
Pistachios: This nut adds subtle sweetness that balances the earthy arugula perfectly. Unsalted pistachios can be used in place of salted.
Garlic: Any good pesto should always be pungent with fresh garlic. Use more or less to taste.
Olive oil: To enrich the sauce and provide a silky smooth texture. Use a high quality extra virgin olive oil for the best flavor. Increase quantity to thin the sauce further, up to doubling the olive oil. I like mine a little thick, so I prefer the recipe as written.
Lemon: Brightens the pesto and helps mask any bitter flavors of the arugula. Fresh is always best. A little lemon zest could be added for more lemon flavor.
Salt: To bring out all the flavors. I omit black pepper because the arugula is already spicy.
Parmesan: To add umami. Can be omitted or replaced with nutritional yeast for a vegan version.
- 4 packed cups arugula, about 5 oz
- ½ cup shelled pistachios (roasted and salted)
- 4 garlic cloves
- ¼ cup olive oil (or to taste)
- 2 TBS fresh lemon juice (about 1 small lemon)
- ½ tsp kosher salt
- ¼ cup fresh grated Parmesan
- Combine the arugula, pistachios and garlic in the food processor and process until finely chopped.
- Mix together the olive oil and lemon juice. Pour the liquids into the food processor while running, stopping to scrap down the sides as needed.
- Add the salt and parmesan to the food processor and pulse a few times to combine. Taste test and add more lemon juice to combat bitterness, add more olive oil or water to make a thinner pesto.
- Refrigerate for about 3 days in an air-tight container. Alternately, you can also freeze the pesto in ice cube trays and defrost in the microwave or by thawing in the fridge when ready to use.
- To Use:
- Spread on toast, use in a sandwich, or toss with pasta.
Recipe adapted from my Arugula Pesto Pasta recipe.
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