This is an intriguing alternative to standard pesto; the secret ingredient is arugula, also know as rocket, which adds extra bite. Pesto loses some of its magic if it is turned into a puree, so be sure to keep the texture chunky. Recipe from Raw Food Celebrations: Party Menus for Every Occasion!* by Nomi Shannon and Sheryl Duruz.
Serves: 8 to 10
- 1 cup fresh basil leaves
- 1 cup arugula
- 1/2 cup shelled raw pistachio nuts
- 1/3 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon sea salt
- 1 teaspoon lemon zest
Combine all of the ingredients in a food processor fitted with the S blade and process until well mixed but still chunky.
Note: if you are making the pesto ahead of time, sprinkle a bit of lemon juice or extra-virgin olive oil on the surface to keep the color from darkening.
Reprinted by permission of The Book Publishing Company.
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