Arugula Pistachio Pesto

This pasta sauce is made quickly in a food processor. Toss with your favorite pasta right away or freeze for a quick, fresh tasting meal later.

• 5 ounces arugula

• 1/3 cup roasted pistachios

• 2-3  cloves garlic

• ¼ cup olive oil

• ½ - 1 teaspoon salt

• ½ - 1 teaspoon black pepper

arugula pasta ingredients

pistachio garlic processed

1. Process garlic first. Once it stops bouncing around and is cut into pretty small pieces, add the nuts and process thoroughly. 

2. Add a little bit of the olive oil as needed to keep things moving - you want to get the nuts and garlic pretty smooth.

3. Add the arugula and process, adding more of the olive oil as needed. Once the arugula is thoroughly pureed with the nut mixture add ½ teaspoon salt and ½ teaspoon black pepper. 

4. Drizzle in the remaining oil with the processor running. Taste and add salt and pepper as needed (you'll need less salt if your nuts were salted, more if they weren't). As with any pasta sauce you want this to taste over-seasoned when you're tasting it directly because the flavor is going to be spread out over the pasta.

5. Toss with your favorite pasta.  Add a bit of pasta water if needed to coat evenly.

Notes

The peppery flavor of arugula with added black pepper gives this sauce a flavor I really like.  But its always good to mix things up!  Try switching out the arugula and pistachios for different combinations of greens and nuts.