Lemon Pistachio Arugula Pesto (Print Version)

# Ingredients:

→ Main Ingredients

01 - 140 g shelled unsalted pistachios
02 - 60 g fresh arugula, packed
03 - 20 g fresh parsley, packed
04 - 70 g aged Parmesan cheese, block
05 - Zest from half a lemon
06 - 2 tablespoons fresh lemon juice
07 - 240 ml extra virgin olive oil or avocado oil, plus more if desired
08 - 0.25–0.5 teaspoon salt, to taste

# Instructions:

01 - Place pistachios, arugula, parsley, Parmesan, and lemon zest in a food processor or blender. Pulse until the mixture is coarsely chopped.
02 - Add the olive or avocado oil and fresh lemon juice. Blend on medium speed until the pesto is smooth and fully combined.
03 - Taste and add salt as needed. If a thinner consistency is preferred, blend in additional oil gradually.

# Notes:

01 - For best flavor, use freshly grated Parmesan and high-quality oil. Store pesto refrigerated in an airtight container for up to 5 days.

Back