Pin it
Lemon pistachio arugula pesto is my go to when I want something bright and zesty to toss with pasta spoon over roasted vegetables or simply use as a sandwich spread. Ever since I experimented with pistachios instead of the classic pine nuts this pesto turned into an absolute favorite for picnics and quick weeknight dinners. The lemon and arugula make it taste so fresh every time.
I love how this comes together with pantry ingredients but tastes fancy. I first made it one spring when basil was nowhere to be found and now friends beg for the recipe at every gathering.
Ingredients
- Pistachios: Choose unsalted and shelled for easy blending and a sweet nutty flavor
- Arugula: Look for bright green leaves for the best peppery bite
- Fresh parsley: Gives herbal freshness and rounds out the flavor
- Aged Parmesan cheese: Use a block and grate fresh for maximum tang and depth
- Lemon zest: Brightens the pesto and adds fragrance
- Fresh lemon juice: Lifts and balances the richness
- Olive oil or avocado oil: Choose high quality cold pressed for a smooth and luscious finish
- Salt: Taste and adjust based on your cheese and nut saltiness
Step-by-Step Instructions
- Prep the Ingredients:
- Measure and prep your pistachios arugula parsley and Parmesan. Make sure greens are dry and cheese is freshly grated. This prevents clumping and delivers a smooth pesto.
- Blend the Dry Ingredients:
- Place pistachios arugula parsley Parmesan and lemon zest into your food processor or blender. Pulse until the mixture is coarsely chopped but not completely smooth. You want a fine crumb texture so the flavors are evenly distributed without losing all texture.
- Add Lemon Juice and Oil:
- Pour in the lemon juice and start with half of your oil. Blend until it begins to come together. Gradually stream in the rest of the oil until your desired creamy consistency is reached. Pesto should look green and glossy with tiny flecks of nuts.
- Adjust Seasoning and Consistency:
- Taste a small spoonful. Add salt as needed. For a thinner sauce add more oil a tablespoon at a time blending after each addition until it is spoonable but still holds together. Scrape down the sides to catch any clinging nuts or greens.
- Store or Serve:
- Transfer to a clean glass jar and store in the fridge until ready to use. Pour a thin layer of oil over the top to help keep it green. Stir again before serving to revive the flavors.
Pin it
My favorite part is how the lemony zing lifts the whole bowl of pesto. I remember my niece licking the spoon right after I blended a batch—her smile said it all. This pesto often turns a basic pasta night into something special in our house.
Storage Tips
Store your lemon pistachio arugula pesto in a glass jar in the refrigerator covered with a thin layer of oil to keep it from browning. It stays fresh and bright for up to five days. If you want to keep it even longer spoon into an ice cube tray freeze and transfer cubes to a sealed bag for up to two months.
Ingredient Substitutions
Feel free to swap in baby spinach or kale for half the arugula if you wish. If you are dairy free try using nutritional yeast in place of Parmesan. Sunflower seeds or walnuts work well in place of pistachios for a different but still delicious twist.
Serving Suggestions
Toss with warm pasta for a no cook dinner
Dollop over roasted potatoes or carrots
Spread onto a crusty sandwich
Use as a dip for raw veggies
Sometimes I thin it with more lemon juice and use it as a green salad dressing—it is always a hit at summer barbecues.
Cultural and Historical Context
Classic pesto hails from the Liguria region of Italy usually made with fresh basil pine nuts and Parmesan. Swapping in arugula and pistachios is a modern riff that captures pesto’s spirit while letting you use what is on hand. The bright lemony notes and creamy nuts make it a Mediterranean inspired cousin to the traditional version.
Pin it
This pesto will transform simple dishes into gourmet meals in no time.
Frequently Asked Questions
- → Can I substitute another nut for pistachios?
Yes, try walnuts, pine nuts, or almonds for a different nutty flavor, though pistachios provide a unique richness.
- → How can I adjust the sauce thickness?
Simply add more oil for a looser consistency, or use less for a thicker spread. Blend to preferred texture.
- → Which dishes pair well with this pesto?
It's versatile for pasta, grain bowls, roasted vegetables, as a sandwich spread, or swirled into soups.
- → Can I make this vegan?
Omit the Parmesan or substitute with nutritional yeast for a dairy-free version that’s still flavorful and creamy.
- → How should I store the pesto?
Refrigerate in an airtight container, and drizzle a little oil on top to help maintain color and freshness.