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Pistachio & Arugula Basil Pesto + 5 Ways to Use Pesto

Pistachio & Arugula Basil Pesto

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5 from 2 votes
Cook Time 30 minutes
Total Time 30 minutes
Yield 1 ¼ cups
Author Lauren Grant

Description

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Ingredients

  • 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

Instructions

  • 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.

Notes

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

Nutrition

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