Arugula Pesto with Provolone and Pistachios

An overhead close up of a small bowl full of arugula pesto


Units Scale
  • 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


  1. 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.
  2. Use enough oil to make a paste and puree until you get your desired consistency (I like some bigger pieces for texture).
  3. You can use it right away for any recipe you desire or store it in a container for up to a week.