Print
Arugula, Basil and Pistachio Pesto
Grab some greens and some nuts and you can have delicious pesto in minutes!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 347 kcal
Ingredients
- 1/2 cup basil leaves
- 1/2 cup arugula
- 3 to 4 garlic scapes , tops only - no bulbs, chopped
- 1/4 cup to 1/2 cup pistachios
- 1/2 teaspoon coarse sea salt (to taste)
- 1/2 cup grated hard Italian cheese - Pecorino Romano or Parmesan
- 1/2 cup olive oil (more, if necessary)
Instructions
-
Combine the basil, arugula, garlic scapes, pistachios, and salt in a food processor. Add some of the olive oil. Pulse so that the greens start to combine and liquefy with the olive oil.
-
Add the cheese and some more olive oil. Pulse some more. Scrape down the sides. Taste test! Add salt, if necessary.
-
Add more olive oil until the pesto suits your consistency.
Recipe Notes
Pesto freezes really well! If you have leftover pesto, freeze it in ice cube trays, pop out and store in a freezer bag or other container and use all winter long. You will be happy to get that bright taste of summer in the middle of a long winter!