| Arugula Pistachio Pesto | Print |
Author: adapted from Saveur
Ingredients
- 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
Instructions
- Process arugula, oil, pecorino, parmesan, pistachios, lemon zest, and garlic in a food processor until finely chopped. Season with salt and pepper.
- Makes 1¾ cups
Also, check out “Ten Ways With Pesto” for imaginative pesto ideas!