Arugula and Pistachio Pesto
4 servings
30 minutes
Arugula and pistachio pesto is a refined sauce with an Italian character that wins the hearts of gourmets with its brightness and richness of flavor. Born in sunny Italy, this version of classic pesto features the spicy bitterness of arugula, the nutty undertone of pistachios, and the creamy depth of asiago cheese. A light acidity from lemon juice and zest adds freshness, while olive oil binds the ingredients into a harmonious unity. Served with pasta, meat, fish, or simply with crusty bread, this sauce can transform any dish into a gastronomic adventure. Prepared in just minutes, it holds the passion of Italian cuisine and delights everyone who tries it.
1
In a food processor or blender, chop the garlic, then add grated cheese and nuts. Chop again until the nuts are very fine.
- Garlic: 1 clove
- Aged Asiago cheese: 100 g
- Green pistachios: 60 g
2
Add arugula, lemon juice, and zest. Blend until it becomes a paste.
- Rocket (arugula): 280 g
- Lemon juice: 1 tablespoon
- Lemon zest: 2 teaspoons
3
Then, while whisking, add the olive oil. Season with salt and pepper and add more lemon juice to taste. Transfer to a bowl, cover, and chill.
- Olive oil: 0.3 glass
- Lemon juice: 1 tablespoon
