Arugula Pistachio Pesto

1 pint

  • 4 cups baby arugula
  • ½ cup roasted pistachios
  • 3 cloves garlic
  • 1 TB lemon juice
  • ½ cup extra virgin olive oil
  • ¼ cup grated parmesan
  • Salt and pepper to taste
  1. Combine arugula, pistachios, garlic and lemon juice in a food processor. Pulse a few times to combine, scraping down the sides as necessary.
  2. With the motor running, add the olive oil in a steady stream until mixture forms a smooth paste.
  3. Transfer pesto to a large mixing bowl and stir in the parmesan. Season with salt and pepper to taste.
  4. Transfer to a pint-sized glass jar and refrigerate until needed.