Go Back

Lemon Pistachio Arugula Pesto

A vibrant and flavorful pesto made with arugula, pistachios, and lemon, perfect for adding a zing to your meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Italian, Mediterranean
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh arugula, packed Use fresh, not wilted greens
  • 1/2 cup shelled pistachios, unsalted Optional to toast for deeper flavor
  • 1/2 cup grated Parmesan cheese Can substitute with dairy-free options
  • 1/4 cup fresh parsley leaves
  • 1 zest lemon Zest for aromatic oils
  • 3 tablespoons fresh lemon juice Balancing acidity
  • 1/2 cup avocado oil, divided Layering oil for consistency
  • Salt and black pepper, to taste Essential for flavor adjustment

Method
 

Preparation
  1. Choose a blender or small food processor to ensure proper blending without overpacking.
  2. Pour a third of the avocado oil into the bottom of the blender.
  3. Layer the arugula, pistachios, parsley, and Parmesan over the oil without packing tightly.
  4. Add the lemon zest and lemon juice to the mixture.
  5. Pour in the remaining avocado oil and blend in short bursts until smooth.
  6. Taste and adjust seasoning with salt or additional oil as needed.

Notes

Store the pesto in a glass jar with a layer of oil on top for preservation. Freezing in ice cube trays is a great way to have pesto on hand for various meals.