Ingredients
Scale
- Ingredients
- 1/3 cup basil leaves
- 1/3 cup baby arugula
- 1/4 cup toasted, unsalted pistachios
- 2 garlic cloves, roughly chopped
- 3 tablespoons Parmigiano Reggiano, grated
- 1/4 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Add all of the ingredients to a food processor and pulse to combine. Add water, one tablespoon at a time, if needed to reach desired consistency.
- Use the pesto over pasta, dollop on meats, fish, or roasted and grilled vegetables. Enjoy!