Arugula Pesto with Pistachios is a fresh, luscious sauce that goes on just about everything!
Pour it over pasta, burgers, fish, eggs, vegetables or use it as a dip. The possibilities are endless.
Plus it’s so easy and fast to make, you can whip it up in a moment’s notice and be ready to go.
And it’s a great way to add veggies and healthy fats to your meal without feeling like you’re eating something “healthy.”
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Arugula Pesto with Pistachios
Classic pesto consists of basil, pine nuts, Parmesan cheese, garlic and extra virgin olive oil. It’s fresh, fragrant and irresistible. (Check out a recipe for classic pesto here.)
But there’s all kind of ways to change it up: different herbs or leafy greens, different nuts, different cheese, etc.
It can often be hard to find enough fresh basil or other herb to make a batch of pesto but I find that arugula is available in stores year-round, making this Arugula Pesto easy to make whenever you have a pesto craving. Plus arugula has its own fresh, peppery flavor.
I’ve made numerous versions of arugula pesto over the years, but the one I found in Pesto by Leslie Lennox came closest to what I’m looking for. I just made a few minor adjustments to suit my own tastes.
And if you’re worried about arugula pesto being too bitter, see the section below called “Why is my pesto bitter?”
While arugula pesto would be great with pine nuts, pistachios add their own buttery, unique flavor that works particularly well to tone down arugula’s peppery edge.
What you need to make Arugula Pesto
Ingredients:
- arugula or baby arugula
- shelled pistachios (roasted or unroasted, salted or unsalted)
- fresh Parmesan cheese (not the powdery stuff in the green cans)
- fresh garlic
- extra virgin olive oil
- fine sea salt
- freshly ground black pepper
Equipment:
- a regular/large food processor or high-speed blender
- measuring spoons (these are my favorite as they actually fit into spice jars)
- measuring cups
- a measuring glass
- a microplane grater or box grater
- a cutting board
- a chef’s knife
- a spatula for scraping down the sides of the processor or blender
How to make Arugula Pesto
Step 1: Use the flat side of the knife to press down on the garlic cloves until the peel cracks, then remove the peels.
Step 2: Add the garlic, arugula, cheese, pistachios and a few grinds of black pepper to a large food processor or high-speedo blender. If using unsalted pistachios, add the ¼ teaspoon salt now. If using salted pistachios, wait until you taste the pesto at the end.
Step 3: Blend or pulse for a few seconds to create a paste.
Step 4: Slowly drizzle in the olive oil through the feed tube while blending/pulsing until the mixture is combined and it reaches the consistency you’re looking for. You don’t need to use all the oil if you want it thicker, or you can add more if you want it looser. Stop to scrape down the sides of the processor/blender jar if necessary.
Step 5: Taste and add more salt or pepper if necessary. (If you do, stir this in by hand. You don’t want to overprocess the pesto.)
11 ways to use pesto
- The most obvious and classic way is to serve it any pasta noodle you like. Reserve some of the pasta cooking water and add a bit at a time when stirring in the pesto to loosen up the sauce, if necessary.
- Dollop the pesto on all sorts of things like burgers or turkey burgers, turkey, lamb, any seafood, eggs or vegetables.
- Smear it underneath chicken skin before roasting, like in this Pesto Roast Chicken with Potatoes and Carrots.
- Dollop it on top of soup, like in this Chicken Vegetable Soup or this Parsnip Pear Soup.
- Spoon luscious blobs onto sheet pan dinners like this Lemon Salmon or these Sausage and Peppers.
- Spread it on sandwiches or grilled cheese.
- Swirl it into mashed potatoes or any mashed veggies.
- Spread it on a pizza crust, either before or after baking, then add your favorite toppings.
- Smear it on toast or crostini. Top with roasted cherry tomatoes and drizzle with balsamic glaze.
- Mix it into your deviled eggs filling for pesto deviled eggs.
- Mix it with an equal amount of mayonnaise for a dip that’s great with crackers, breadsticks and sliced veggies like carrots and cucumbers.
Frequently Asked Questions (FAQ)
Like I said above, there’s so many different ways to make pesto. Some options to try:
Replace some of the arugula with basil, mint, parsley or baby kale.
Replace the pistachios with any nuts of your choice, like pine nuts, almonds, walnuts, cashews or hazelnuts.
Replace the Parmesan with a similar dry, salty cheese like Pecorino or Manchego.
Add the zest of half a lemon for a burst of brightness.
Sometimes pesto, whether classic or this arugula version, can taste bitter. This can happen for a couple reasons:
The herbs or leafy greens weren’t as fresh as they appeared.
Olive oil can sometimes have a bitter note to it, especially if it’s old. Use the best, freshest olive oil you can.
Arugula’s peppery flavor can sometimes edge into bitter territory. If you think your arugula is the culprit, add more of the fats to balance and round out the flavor: nuts, cheese and/or olive oil.
You blended it too long in the processor or blender. As you blend it, the speed of the blades is so fast that it can end up almost heating up the pesto which can kill its freshness. Don’t blend any longer than you have to to get the consistency you want.
You can store pesto in the fridge for up to 3 days before it starts to lose flavor. Store it in glass jars and add a thin layer of olive oil on top (this will create a “seal” to keep out air, which will help slow down the oxidization process which is what makes pesto lose its color and flavor).
Yep! My favorite way is to freeze it in ice cube trays. Once frozen, add the cubes to a freezer-safe baggie or container. You can thaw overnight in the fridge or add directly to your recipe, depending on how you’re using it (see serving ideas below).
Other recipes you might like:
- 10 toppings you can make in 10 minutes (including classic pesto!)
- Sheet Pan Lemon Salmon with Pesto
- Pesto Roast Chicken with Potatoes and Carrots
- Tomato Salad with Deconstructed Pesto (Don’t feel like making pesto? Just toss all the ingredients onto sliced tomatoes!)
Arugula Pesto with Pistachios
Ingredients
- 1 medium garlic clove
- 4 cups packed (not too tightly but not loosely) arugula or baby arugula
- ½ cup freshly grated Parmesan cheese
- ⅓ cup shelled pistachios
- ¼ teaspoon fine sea salt
- freshly ground black pepper
- ½ cup extra virgin olive oil (or more or less, depending on your preference)
Instructions
- Use the flat side of the knife to press down on the garlic cloves until the peel cracks, then remove and discard the peel.
- Add the garlic, arugula, cheese, pistachios and a few grinds of black pepper to a large food processor or high-speedo blender. If using unsalted pistachios, add the ¼ teaspoon salt now. If using salted pistachios, wait until you taste the pesto at the end.
- Pulse a few times to create a paste.
- Slowly drizzle in the olive oil through the feed tube while blending until the mixture is combined and it reaches the consistency you're looking for. You don't need to use all the oil if you want it thicker, or you can add more if you want it looser. Stop to scrape down the sides of the processor/blender jar if necessary.
- Taste and add more salt and pepper, if necessary. (If you do, stir these in by hand. You don't want to process the pesto any longer than necessary.) If your pesto tastes bitter, see the notes below.Recipe yields approx. 1 cup.
Notes
- The herbs or leafy greens weren’t as fresh as they appeared.
- Olive oil can sometimes have a bitter note to it, especially if it’s old. Use the best, freshest olive oil you can.
- Arugula’s peppery flavor can sometimes edge into bitter territory. If you think your arugula is the culprit, add more of the fats to balance and round out the flavor: nuts, cheese and/or olive oil.
- You blended it too long in the processor or blender. As you blend it, the speed of the blades is so fast that it can end up almost heating up the pesto which can kill its freshness. Don’t blend any longer than you have to to get the consistency you want.
- Replace some of the arugula with basil, mint, parsley or baby kale.
- Replace the pistachios with any nuts of your choice, like pine nuts, almonds, walnuts, cashews or hazelnuts.
- Replace the Parmesan with a similar dry, salty cheese like Pecorino or Manchego.
- Add the zest of half a lemon for a burst of brightness.
Jennifer Fisher says
SO YUM, anything that includes pistachios is my kind of recipe! Also, BTW, interesting tip about the blending – had no idea that overblending could start to “cook” the delicate greens
Paleo Gluten Free Guy says
Yes, I love pistachios! And yeah, that’s why some Italians only use a mortar and pestle instead of a food processor.
tina says
omg love the extra arugula flavors in this pesto!!
Paleo Gluten Free Guy says
It’s definitely a few twist on a classic. 🙂
Yang says
Such a unique flavour! I like to dip anything in there.
Helen K. says
Hey Don,
Your “Arugula Pesto with Pistachios” recipe is awesome! It’s easy to do and most important for me is Prep Time, Because It takes only 10 mins. Thank’s a lot Don waiting for next 🙂
Paleo Gluten Free Guy says
Thanks, Helen! So glad you like it.
Kelly says
So delicious! I love the kick from the arugula!
Paleo Gluten Free Guy says
Right? It adds a nice little oomph.
ChihYu says
I LOVE this pesto! The arugula and pistachios give it such a delicious taste!
Paleo Gluten Free Guy says
Thanks!