Mar 26, 2012
This peppery flavoured pesto pairs perfectly with pasta and can also be used to dress up grilled chicken or fish.
2 cups arugula leaves, packed
2 tbsp. chopped pistachios
2 garlic cloves
2 tbsp. grated Parmesan cheese
3 to 4 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste
Add arugula, pistachios, garlic, Parmesan cheese and olive oil to food processor. Pulse mixture until smooth, adding more olive oil, if needed. Season the pesto with salt and pepper.
Yield: About 2 cups.