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Lemon Arugula Pesto

Lemon Arugula Pesto
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The peppery bite of arugula and sunny burst of lemon give a twist to the traditional basil pesto. 

  • Author: Nicole Stover
  • Prep Time: 10
  • Total Time: 10 minutes
  • Category: Condiment
  • Cuisine: Italian

Ingredients

Units Scale
  • 1 cup basil, packed
  • 1 cup baby arugula, packed
  • 2 garlic cloves roughly chopped
  • 1/4 cup shelled pistachios, roasted and unsalted
  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 1/2 cup extra virgin olive oil
  • 1/3 cup Parmigiano-Reggiano, freshly grated
  • 2 ice cubes
  • Salt and pepper to taste

Instructions

  1. Add the garlic and pistachios to a food processor and pulse a few times until roughly chopped.
  2. Add the arugula, basil, lemon juice and zest, and ice cubes to the food processor. Pulse until mostly finely chopped.
  3. With the food processor running, slowly drizzle in the olive oil. Blend until you’ve reached your desired consistency. 
  4. Add the Parmigiano-Reggiano and pulse until just combined.
  5. Add salt and pepper to taste.
  6. Transfer to an airtight container and keep refrigerated until ready to use. 

Notes

  • You can use salted pistachios for this. However, don’t add any additional salt at the end. 

Find it online: https://beachgirlgrills.com/lemon-arugula-pesto/