Description
This vibrant Lemon Pistachio Arugula Pesto combines the peppery bite of fresh arugula with the rich, nutty flavor of pistachios and the bright freshness of lemon. Perfect for tossing with pasta, spreading on sandwiches, or using as a dip, this quick and easy pesto is a refreshing twist on a classic sauce, bursting with herbal and citrus notes.
Ingredients
Nut & Herb Base
- 1 cup pistachios (shelled, unsalted)
- 2 cups arugula (packed)
- 1/2 cup fresh parsley (packed)
Cheese & Citrus
- 2 1/2 oz aged Parmesan cheese (block)
- Zest from 1/2 lemon
- 2 Tbsp fresh lemon juice
Oil & Seasoning
- 1 cup olive or avocado oil (more if you like your pesto thinner)
- 1/4-1/2 tsp salt (to taste)
Instructions
- Prepare Dry Ingredients: Combine the pistachios, arugula, parsley, Parmesan cheese, and lemon zest in a food processor or blender. Pulse the mixture until the ingredients are coarsely chopped, creating a textured base for the pesto.
- Add Liquids and Blend: Pour in the olive or avocado oil along with the fresh lemon juice, then blend the mixture until it is completely smooth and well combined, ensuring all flavors meld together evenly.
- Season and Adjust: Taste the pesto and add salt to your preference, blending briefly to incorporate. If you desire a thinner consistency, add more oil and blend until you achieve the desired texture.
Notes
- Use shelled, unsalted pistachios to control salt content and maintain a fresh nutty flavor.
- Adjust lemon juice and zest to increase brightness according to taste preferences.
- Olive oil provides a classic flavor while avocado oil offers a milder, buttery taste; both work well.
- Store pesto in an airtight container with a thin layer of oil on top to prevent oxidization and maintain freshness.
- Pesto freezes well; ice cube trays are a great method for portioning.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
