Description
This flavor-packed arugula pesto, made with toasted pistachios and lemon juice, is perfect as a sauce for spaghetti, capellini or any type of pasta.
This recipe makes enough pesto for saucing 1 pound of pasta.
Ingredients
- 1 tablespoon chopped garlic (2 large cloves)
- 1/3 cup shelled, unsalted pistachios, lightly toasted in a dry skillet, cooled (or store bought roasted pistachios - see notes)
- 1 teaspoons kosher salt
- 7 ounces baby arugula
- 1/4 cup freshly squeezed lemon juice plus more, to taste
- 1/2 - 2/3 cup extra virgin olive oil, more or less depending on the desired consistency
- 2 ounces (3/4 cup or so) finely grated good quality parmesan cheese such as Parmigiana Reggiano.
Instructions
- Put the garlic, toasted pistachios and salt in the bowl of your food processor, fitted with the steel chopping blade. Pulse for 10 seconds or so to a fine chop.
- Add one third of the arugula and pulse to a rough paste. Repeat twice more with remaining arugula, until everything is combined into a paste.
- Add the lemon juice and pulse for a few seconds, to combine. With the motor running, drizzle in the olive oil. Add additional olive oil for a thinner, creamier pesto sauce.
- Scrape the pesto into a bowl and stir in the parmesan cheese. Use immediately or store in the fridge in a covered container for up to three days.
Notes
Using store-bought roasted pistachios - if you can only find 'salted' roasted pistachios, cut back on the salt in the recipe by 1/4 teaspoon.
How to make pasta with arugula pesto: Cook a pound of pasta in salted water. Reserve 1 cup of pasta cooking water and then drain the pasta and put it back into the pot. Add the pesto and toss the pasta to coat, over medium-low heat, adding pasta cooking water, a tablespoon at a time, until you get your desired consistency. Season with salt, to taste. Serve hot. Pass around extra parmesan cheese.
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist. Pasta is not included in this nutrition calculation.
- Prep Time: 10 mins
- Cook Time: 0 min
- Category: Sauce/Dip
- Method: no cook
- Cuisine: Italian
Keywords: pesto made from arugula, lemon juice and pistachios