Ingredients
The following ingredients have 6 Servings
- 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.
Instruction
- 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.
