Ten Minute Arugula Pesto with Pistachios and Lemon
Ten Minute Arugula Pesto with Pistachios and Lemon takes around 10 minutes from beginning to end. This recipe serves 6 and costs $1.82 per serving. Watching your figure? This gluten free and primal recipe has 407 calories, 8g of protein, and 39g of fat per serving. This recipe from Panning The Globe requires pesto sauce, extra virgin olive oil, lemon juice, and parmesan cheese. 27 people have tried and liked this recipe. A couple people really liked this side dish. Overall, this recipe earns a solid spoonacular score of 60%. Users who liked this recipe also liked Whole-wheat Spaghetti With Meyer Lemon, Arugula, And Pistachios, 5-Minute Arugula Pesto, and Five Minute Arugula Pesto Pasta.
Servings: 6
Preparation duration: 10 minutes
Ingredients:
7 ounces baby arugula
½ cup extra virgin olive oil
1 tablespoon minced garlic (2 large cloves)
1 teaspoons kosher salt
¼ cup freshly squeezed lemon juice plus more, to taste
1 cup (2 ounces) finely grated good quality parmesan cheese, plus more to sprinkle on top (I recommend Parmigiana Reggiano)
1 cup reserved pasta cooking water to thin the pesto sauce
1/3 cup shelled, unsalted pistachios, lightly toasted in a dry skillet, cooled
Equipment:
food processor
bowl
frying pan
pot
Cooking instruction summary:
Put the garlic, toasted pistachios and salt in the bowl of your food processor, fitted with the steel chopping blade. Pulse for 10 seconds or so to a fine chop. Add one third of the arugula and pulse to a rough paste. Repeat twice more with remaining arugula, until everything is combined into a paste. Add the lemon juice and pulse for a few seconds, to combine. With the motor running, drizzle in the olive oil to emulsify the sauce. Scrape the pesto into a bowl and stir in the parmesan cheese.Cover and chill up to three days. When ready to use, put the pesto into a large skillet or heavy pot, large enough to hold the pasta.Cook the pasta in salted water. Reserve 1 cup of the starchy cooking water before draining the pasta. Add the pasta to the pot with the pesto and toss over medium-low heat, adding pasta cooking water, a tablespoon at a time, until you get your desired consistency. Season with salt, to taste.Serve hot. Pass around extra parmesan cheese.
Step by step:
1. Put the garlic, toasted pistachios and salt in the bowl of your food processor, fitted with the steel chopping blade. Pulse for 10 seconds or so to a fine chop.
2. Add one third of the arugula and pulse to a rough paste. Repeat twice more with remaining arugula, until everything is combined into a paste.
3. Add the lemon juice and pulse for a few seconds, to combine. With the motor running, drizzle in the olive oil to emulsify the sauce. Scrape the pesto into a bowl and stir in the parmesan cheese.Cover and chill up to three days. When ready to use, put the pesto into a large skillet or heavy pot, large enough to hold the pasta.Cook the pasta in salted water. Reserve 1 cup of the starchy cooking water before draining the pasta.
4. Add the pasta to the pot with the pesto and toss over medium-low heat, adding pasta cooking water, a tablespoon at a time, until you get your desired consistency. Season with salt, to taste.
5. Serve hot. Pass around extra parmesan cheese.
Nutrition Information:
covered percent of daily need
