Arugula Pistachio Pesto Recipe

I love this Arugula Pistachio Pesto recipe because it’s a vibrant twist on classic pesto, combining peppery arugula and rich pistachios for an irresistible, nutty flavor. Plus, it’s incredibly versatile and elevates any meal, whether I’m tossing it with pasta or using it as a gourmet spread!

In my kitchen, I take great delight in conjuring up a variety of delicious sauces, and my Arugula Pistachio Pesto is one of my favorites. It’s made with fresh arugula leaves, nutty pistachio nuts, and a generous amount of grated Parmesan cheese.

This pesto is teeming with nutrients. When you add the garlic, lemon juice, and olive oil, you end up with a spread that has a zest that only the pesto gods could have inspired!

Ingredients

Rocket: High vitamin K.

Adds zesty, sharp flavor.

Very few calories.

Pistachios contain a high amount of protein and antioxidants, which gives them a creamy texture.

Parmesan Cheese: Adds umami richness, source of protein and calcium.

Garlic: Adds a powerful punch of flavor, provides a potent source of health benefits.

Juice of Lemon: Delivers, with the help of vitamin C, the freshness and acidity one expects from a lemon.

Olive oil, extra virgin: A heart-healthy fat that has a silky mouthfeel.

Ingredient Quantities

• 2 cups fresh arugula leaves, packed
• 1/2 cup shelled pistachios
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 1 tablespoon lemon juice
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste

Instructions

1. Start with the fresh arugula, washing it thoroughly and drying it well. It should be as dirt-free and grit-free as any of your salad greens.

2. In a food processor, combine the following ingredients:

– arugula leaves
– shelled pistachios
– grated Parmesan cheese
– garlic cloves

3. Give the mixture a few quick bursts in the blender until the components are coarsely chopped and start forming a cohesive whole.

4. For a bright flavor in the pesto, add lemon juice, which contributes a hint of acidity.

5. While running the food processor at a low speed, slowly drizzle in the extra-virgin olive oil.

6. You can keep processing the mixture to make it reach your preferred smoothness. You can make it smooth or leave it slightly chunky, as per your preference.

7. Sample the pesto and season it with salt and pepper if you think it needs it. Keep in mind that if you use Parmesan in your pesto, and you should, it’s salty. So don’t overdo it with the salt when you’re tasting and adjusting.

8. Briefly process the pesto to mix in the salt and pepper.

9. Put the pesto into a clean jar or container and cover the surface with a thin layer of olive oil to preserve the brilliant color.

10. Store the Arugula Pistachio Pesto in the refrigerator for up to a week, or freeze it for longer storage. Enjoy it:

– With pasta
– As a spread
– As a topping for meats and vegetables

Equipment Needed

1. Salad spinner or clean kitchen towel
2. Food processor
3. Blender (optional, if not using the food processor for blending)
4. Measuring cups
5. Measuring spoons
6. Knife
7. Cutting board
8. Spoon or spatula for mixing and scraping
9. Clean jar or container for storage
10. Airtight lid or cover for the container

FAQ

• Can I use a different nut instead of pistachios?Of course, you can replace pistachios with walnuts or almonds, but these nuts will deliver a subtle variation in flavor.
• Is there a substitute for Parmesan cheese?An alternative cheese with a different flavor profile that can be used in place of the ingredient called for is Pecorino Romano.
• How long will the pesto keep in the fridge?It will hold up for approximately 5-7 days in an air-tight container. For extended storage, feel free to freeze it in ice cube trays.
• Can I use frozen arugula?Arugula that is fresh is suggested for optimal taste and texture, but thawed frozen arugula may be used if needed.
• What other oils can be used?Although it is customary to use extra-virgin olive oil, you can substitute it with avocado oil or a light olive oil if you prefer a milder flavor.
• Do I need to toast the pistachios?Pistachios can have their flavor enhanced by toasting, which is an option.
• How can I make the pesto vegan?To make the pesto vegan-friendly, either omit the Parmesan cheese or substitute it with nutritional yeast.

Substitutions and Variations

You can use baby spinach or kale instead of arugula, if you want a milder flavor.
Use walnuts or almonds instead of shelled pistachios.
Parmesan cheese can be substituted with Pecorino Romano or nutritional yeast for a non-dairy option.
You can use garlic powder or roasted garlic in a pinch, but nothing can beat the flavor of really fresh garlic.
Lime juice or a splash of white wine vinegar can take the place of lemon juice, a direct substitute for acidity.

Pro Tips

1. Toast the Pistachios Before adding the pistachios to the food processor, lightly toast them in a skillet over medium heat. This step will enhance their flavor and add a nutty depth to the pesto.

2. Chill the Olive Oil Keep the extra-virgin olive oil chilled before using it in the pesto. This helps maintain a vibrant green color as it reduces the likelihood of the arugula oxidizing during processing.

3. Simmer the Garlic If you prefer a milder garlic flavor, simmer the garlic cloves in olive oil for a few minutes before adding them to the pesto. This will soften the garlic’s pungency while infusing a subtle roasted flavor.

4. Use a Microplane for Parmesan Grate the Parmesan cheese using a microplane or the finest side of a box grater. This ensures it incorporates smoothly into the pesto and enhances the overall texture.

5. Lemon Zest Boost For an extra citrusy punch, add a small amount of freshly grated lemon zest along with the lemon juice. This will brighten up the pesto and add complexity to the flavor profile.