Pistachio Pesto

Pistachio nuts

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. 

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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