Spring is in the air (finally) and that means Arugula Pesto around here.
I know most people think of Basil when it comes to a pesto, but man, I love making it with arugula. Not only is it more in-season right now but it’s also a bit more mild than basil and isn’t as overwhelming.
Arugula Pesto is a spoonful of spring to me, it’s fresh, green, and brightly flavored. You can put it on almost anything.
I love eating Arugula Pesto with scrambled eggs, or sauteed with green beans or asparagus. It of course is wonderful with pasta or paired with chicken. It’s very versatile and keeps well in the fridge, so I make up a bunch and put a spoonful wherever I want during the week.
I also like using it with Zucchini noodles. I love the flavor and texture of the zoodles with pesto. It’s a wonderful way to get more veggies in your diet.
It’s a great way to brighten up any meal (and you end up eating more veggies, we all need that, right?) Give it a try and let me know what you like using it with.
Happy Spring!
Maybe try it with Hashbrowns or in your next pasta salad.
PrintArugula Pesto with Provolone and Pistachios
- Prep Time: 5 minutes
- Total Time: 5 minutes
Ingredients
- 2 Handfuls Arugula
- 2 Large Garlic cloves
- 1/2 cup Shelled, Roasted and Salted Pistachios
- 1/4 cup Provolone Cheese (Make sure its mild- if it’s really strong and peppery use 1/8 cup.)
- 1/2 cup Avocado or Olive oil
Instructions
- Place all the ingredients, except the oil, in a food processor. Turn on the processor and slowly pour the oil in a little a a time. Pause and scrap any ingredients that are stuck on the side and continue.
- Use enough oil to make a paste and puree until you get your desired consistency (I like some bigger pieces for texture).
- You can use it right away for any recipe you desire or store it in a container for up to a week.
