Pistachio & Arugula Basil Pesto + 5 Ways to Use Pesto

Pistachio & Arugula Basil Pesto

  • Author: Zestful Kitchen
  • Cook Time: 30 mins
  • Total Time: 30 mins
  • Yield: 1¼ cups 1x



4 cups lightly packed arugula

1½ cups lightly packed basil

¾ cup grated Parmesan

⅓ cup raw pistachios

2 cloves garlic

2 teaspoons lemon zest

1 tablespoon fresh lemon juice

¼ cup extra-virgin olive oil or avocado oil

Kosher salt and black pepper to taste


Process arugula, basil, Parmesan, pistachios, garlic, zest, and juice in a food processor until smooth, scraping down sides of bowl as needed. With processor running, add oil in a steady stream until incorporated and smooth; season with salt and pepper.


Use as preferred or store in an airtight container for up to a week.