Making our own pesto was one of our first scratch recipes long before even going plant-based. I have to give credit to Kevin, he mastered the recipe of Basil Pesto, leading us to name it his Besto Pesto!
Since then we continued to elevate it and see how many nutrients we could get packed into this sauce. We have used it on pizzas, pastas, salad dressings, wraps, tray bakes, dips, and really anywhere we can add it in.
This recipe actually came together slightly by accident. We had planned to make Cauliflower Pizzas and I could not find fresh basil in 3 different grocery stores. I gave up and decided we would just use a marinara sauce jar we already had at home. But after one glass of wine, I really was craving the pesto and refused to give in and use marinara.
So looking through our fridge we still had almost a full bag of leftover arugula from the week prior. I figured, why not try it? In that moment, with that wonderful wine inspiration, this recipe was born!
Why Arugula? Arugula has a wonderful peppery flavor that adds a dimension of flavor to anything you add it to. Arugula is also part of the brassica vegetable family which is rich in fiber and antioxidants. Arugula is rich in Chlorophyll, hydrating, good for bone health, and helps reduce inflammation in your body. Need I say more to convince you to make this recipe?
Why Pistachios? For me, the answer is simple, I always have them in my pantry. Pistachios are a rich source of protein, they have a healthy ratio of fatty acids, and they contain beneficial antioxidants.
Ready to blend up your new favorite pesto?? I promise you won’t be disappointed!
Arugula Pistachio Pesto
Equipment
- Food Processor
Ingredients
- 3 cups baby arugula
- 1/4 cup pistachios, shelled
- 3 Tbsp lemon juice
- 1/2 cup extra virgin olive oil or avocado oil
- 1 Tbsp minced garlic
- 1 Tbsp dried basil
- 1 tsp salt
- 1 tsp pepper
Instructions
- Add baby arugula and spinach to the food processor. Pulse about 3-5 times until the leaves are chopped up finely. Then add in pistachios and pulse again, about 2-3 times. These steps help ensure your texture is smooth.
- Add in remaining ingredients and process on low. You may need to stop a few times to scrape down the edges with a rubber spatula. Continue to spin on low until smooth. This can take about 2-3 minutes.
- Once desired texture is reached, transfer to an airtight container and store in the refrigerator for up to 1 week. Pesto can be stored in the freezer for up to 6 months.