Arugula Pistachio Pesto

October 14, 2010 § 1 Comment

If colors had a taste, this would be a vivid green, it is bursting with crisp peppery arugula and radient lemon fused with the nutty notes of pistachos.  This is a quick saucy spread that will leave your palette curious for more.  The key is to use the best arugula you can find, I cut my own from Rushton Farms in Newtown Square, Pa.  Get to it though, as the season for arugula is coming to an end.  The proportions here will yield about 1 cup, so if you stumble upon an abundance of late season crop, scoop it up and make lots of this pesto as an alternative to mayo, pizza or pasta sauces, or just serve it as a spread with fresh bread.

Arugula Pistachio Pesto Spread

1 clove garlic
1/2 cup unsalted pistachios
1/2 cup parmesan cheese
4 cups arugula, chopped
zest and juice of 1 lemon
1/4 cup olive oil
salt
and pepper to taste

Use a food processor to chop the garlic then add the pistachios and cheese and chop until they are finely ground.   Now add the chopped arugula, zest, and 1 tablespoon of lemon juice, you can adjust the lemon to you liking at the end.  Run the processor until the mixture has the consistency of a paste.  As the processor is running, slowly drizzle in the olive oil.  Take a little sample and adjust the levels of salt, pepper, and lemon.  Because arugula is already peppery I added a healthy amount of salt and most of the lemon juice.

Eat Happily.

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