Why you should make arugula pesto | (Arugula-Pistachio Pesto)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while sunflower seeds are more budget-friendly.

Start with pecorino cheese and grind it until it has the texture of coarse sand.

Add pistachios, salt, and black pepper and grind until combined, being careful not to turn it into nut butter.

Add baby arugula to the mixture, which seems like a lot, but is necessary for the pesto.

Pour in olive oil and lemon juice to keep the pesto bright.

Process for about 20 seconds until it's coarsely ground, but not a paste.

Transfer half of the pesto to a bowl and store the rest in a container.

Cover the surface of the pesto with plastic wrap to prevent oxidation.

Refrigerate for about a week or freeze for months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens