Needing to use up the bitter arugula – not my favorite – from our CSA haul, I found this recipe for Arugula-Pistachio Pesto over at Epicurious.
I was using what I had on hand, so here’s the modified recipe:
Arugula-Pistachio Pesto
- 1 garlic clove, peeled and chopped
- 3/4 cup parmesan cheese
- 1/3 cup salted pistachios
- 4 cups (packed) baby arugula
- 1 tablespoon (or more) fresh lemon juice
- 1/4 cup olive oil
Place all ingredients in food processor and mix until smooth. I’m thinking this will be great tossed with pasta and shrimp – a quick gourmet meal.
I’ve also found that pesto freezes very nicely.
Virtual Farmgirl 