null Skip to main content

Arugula Pistachio Pesto - (Free Recipe below)

(No reviews yet)
Arpispest - Recipe
1.00 LBS
Calculated at Checkout

Arugula Pistachio Pesto

Yield: 1 cup

Total Time: 5 minutes


2 ounces arugula (about 2 cups, packed)
1/3 cup olive oil
1/4 cup shelled pistachios, lightly toasted
1 garlic clove, roughly chopped
1/4 teaspoon red pepper flakes
sea salt and freshly ground black pepper, to taste


Place arugula in the bowl of a food processor or blender. Add olive oil, pistachios, garlic, and red pepper flakes. Pulse until smooth, about 30 seconds. Season to taste with salt and pepper. Use immediately or store, refrigerated in an airtight container, for 1 day. Bring to room temperature before serving.