PISTACHIO & ARUGULA BASIL PESTO

Pesto is one of those recipes that transports you right to Summertime, no matter what time of year you make it.  This is a special version that uses pistachios and arugula for a slightly different twist on the classic recipe.

Enjoy!

Ingredients

·       4 cups packed Arugula

·       1 ½ cups lightly packed Basil

·       ¾ cup grated Parmigiano Reggiano cheese

·       1/3 cup chopped roasted pistachios

·       2 cloves Garlic

·       2 teaspoons of Lemon Zest

·       1 tablespoon fresh Lemon Juice

·       ¼ cup extra virgin Olive Oil or Avocado Oil

·       Salt and Pepper to taste

Method

1)     Process arugula, basil, Parmigiano Reggiano, pistachios, garlic, lemon zest, and lemon juice in a food processor until smooth, scraping down sides of bowl as needed.

2)     With the food processor running, add oil in a steady stream until incorporated and smooth; season with salt and pepper.

3)     Serve on pasta, green beans, chicken, fish, or other vegetables.  Refrigerate up to one week in an airtight container.