Creamy Pistachio Pesto

Creamy, rich, flavorful Pesto. There are two primary ingredients that make this pesto stand out from the rest and give the pesto such a dynamic flavor: arugula and pistachios.

5 from 2 votes

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Course: Sauce or Marinade

Cuisine: American, French, Italian

Prep Time: 15

Total Time: 15

Servings:

Calories: 159kcal

Author: Capri Lilly

Equipment

Food Processor or Blender

Ingredients

2 cups Fresh Basil Leaves
1 cup Arugula
1/2 cup Freshly Grated Parmesan-Reggiano Cheese
1/3 cup Extra Virgin Olive Oil
1/3 cup Pine Nuts
1/3 cup Pistachios
3 Garlic Cloves
1/4 tsp Sea Salt
1/8 tsp Freshly Ground pepper

Instructions

Combine the basil, arugula, pine nuts, pistachios, and garlic into the blender (or food processor). Blend until ingredients are finely chopped.
Add the olive oil, salt, and pepper to the mixture and blend on low until smooth.
Add the parmesan cheese and blend on low until all ingredients are mixed well together. Blend only for 1 minute or less)
If the consistency is too thick for your liking, feel free to add 1-2 tbsp olive oil and blend.

Notes

You can sub chopped walnuts for pine nuts to get an even more dynamic flavor
This recipe makes approx 2 cups of Pesto. You can use 1 cup for pasta, a crust for your fish, or as a chicken marindade. Save the remainder to snack with or for toppings for your favorite salad. This pesto is good with fresh cut veggies, plantain chips, pita bread, or even tortilla chips. And perfect on salads and veggie/grain bowls!

Nutrition

Calories: 159kcal