In Italian, pesto means to pestle or ground up. There’s no rule stating basil and pine nuts should be pestled to make pesto! However, it is the traditional way and it’s become a classic. As I always do with majority of my recipe, I decided to put a twist on the beloved classic.
Arugula immediately came to my mind as a little goes a long way. Have you had a sandwich with a peppery kick only to find no peppers but a bit of arugula? To balance the surprising kick of arugula, I decided to add pistachios, which are slightly sweeter than other nuts. Pistachios add texture as well as healthy fats and nutritious benefits. I topped the paste with a squeeze of a lime which rounds out the flavors by giving it a zesty touch.
The versatility and simplicity of this recipe makes this a staple in my kitchen. It can be mixed with pasta or cauliflower rice for a quick weeknight dinner or as a the side with vegetables or pita chips for a quick snack. My favorite way is with Gemelli pasta with a side of roasted tomatoes and a generous spoonful of almond ricotta! The flavors all come together perfectly for a delicious and nutritious meal!
With only 4 ingredients, this arugula pistachio pesto comes together fast! Grind the ingredients in a food processor or mortar and pestle and enjoy the beautiful smell the arugula unleashes!
Have leftover pesto? Serve it with a batch of roasted cauliflower for a quick dinner option!
quick notes
- Feel free make to the pesto the traditional way by using a mortar and pestle.
- Cook the pasta of your choice to al dente and do not rinse pasta with water. Instead, transfer the pasta to a pan over medium low heat and slowly add in tablespoons of pesto and mix.
ARUGULA PISTACHIO PESTO
makes 2 servings
Arugula Pistachio Pesto
- 3 cup of arugula
- ¼ cup+ 2 tbsp pistachio
- 1 garlic clove
- 2 tbsp oil
- 1.5 tbsp lime
Blend arugula, pistachio and garlic in a food processor scraping sides as needed. Add oil and lime juice and blend until paste forms.
Roasted tomatoes
- 2 cups cherry tomatoes, sliced
Preheat oven to 400 degrees. Slice tomatoes in half and coat in oil, pepper and salt. Cook in oven for 30 minutes.
Almond Ricotta
- Recipe can be found here
Mix your favorite pasta with the pesto. Top with roasted tomatoes and almond ricotta!
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
