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Arugula Pistachio Pesto

July 20, 2012
by Shannon Hepburn

Arugula Pistachio Pesto
  • 2 cups packed arugula
  • 1 cup extra virgin olive oil
  • ½ cup grated pecorino
  • ½ cup grated parmesan
  • ⅓ cup unsalted, shelled pistachios
  • 1 tablespoon lemon zest
  • 1 clove garlic, chopped
  1. Process arugula, oil, pecorino, parmesan, pistachios, lemon zest, and garlic in a food processor until finely chopped. Season with salt and pepper.
  2. Makes 1¾ cups

Also, check out “Ten Ways With Pesto” for imaginative pesto ideas!