Arugula And Pistachio Pesto
Arugula And Pistachio Pesto
Pesto is a great thing to have at home, It can go pretty much with anything. Make it to spread on toast. Use it as a dip for celery, carrots, or cucumber sticks. Enjoy it as a sauce for zucchini spaghetti. Add fresh squeezed orange juice and you have a dressing. Get creative. This pesto is another great way to add nutrient dense veggies to your diet.
Servings
1
Ingredients
- 3 cup arugula
- 1/2 cup olive oil
- 1/4 cup pistachios
- 1/8 teaspoon sea salt
- 1/4 teaspoon garlic
Directions
- 1. Add half of the oil to a blender or food processor. Some liquid on the bottom makes it easier to blend.
- 2. Add half of the pistachios, all the garlic, some of the sea salt and half of the arugula. Blend for a few seconds, stop and scrape the sides with a spatula.
- 3. Add the rest of the ingredients and blend until you obtain the consistency of a paste. I like it chunky so I don’t blend it for too long. If you like a smoother texture, blend for a little longer. Either way the flavor will be fantastic.
- 4. Place it in a small mason jar, or any glass container to store in the fridge. Never use plastic.
- 5. Keep in the fridge for up to 5 days (for optimal freshness) and enjoy with anything you can imagine.