Lemon Pistachio Arugula Pesto

• Arugula – This is what gives the pesto its peppery, slightly spicy edge that basil doesn’t have. Use it fresh, not wilted, for the best flavor.
• Pistachios – Shelled, unsalted pistachios are easy to find at most grocery stores now, so there’s no need to shell your own. If you can’t find unsalted, lightly salted works too, just hold off on adding extra salt until you taste the finished pesto. Cashews or pine nuts both work as a substitute if you want to switch it up.
• Parmesan cheese – Use an aged, hard cheese like Parmesan, Parmigiano-Reggiano, Romano, or Pecorino. Parmesan gives the most balanced flavor for this recipe specifically.
• Lemon juice and zest – It’s best to use freshly squeezed juice for the best flavor and aroma. The zest adds aromatic citrus oil that juice alone can’t give you, and both help balance arugula’s peppery edge.
• Avocado oil – I like avocado oil here because it’s more neutral than olive oil, so it doesn’t add its own peppery or grassy notes on top of the arugula. Olive oil works fine too if that’s what you have on hand, just make sure it’s finishing kind not for cooking.

See recipe card for complete information on ingredients and quantities.

1. Pack the arugula in firmly. when measuring Loosely piled arugula measures light and airy, which gives you less.
2. Choose a blender over a big food processor. This batch is small enough that a large food processor may not catch it well, its blades will just spin above the ingredients instead of pulling them in. A blender or a small food processor gets everything moving right away.
3. Add oil to the blender first. Pour some of the oil into the bottom before anything else goes in. This works better for a blender when making pestos and gives you more even distribution.

3. Add in the rest. Add the arugula, pistachios, parsley, Parmesan, lemon zest, and lemon juice, packing it in only as much as feels natural for your blender. Overpacking a small blender makes the motor bog down instead of pulling everything toward the blades.
4. Pour the remaining oil and blend. Blend until smooth. Listen for the sound to shift from a chunky rattle to a smooth whir, and look for an even, deep green with no visible flecks left. That’s your real done signal, not a fixed time. You can also always stop and peek in, give it a stir to check if pesto is done blending.
5. Taste and adjust. Taste to see if you need more salt. Remember, salt is the best way to fix the flavor first because it enhances every other flavor. Add more oil if you prefer a thinner pesto texture.

PRO TIPS: If you have the time or remember (which is sometimes my problem), toast the pistachios for more depth. This recipe doesn’t require it, but if you want a deeper, more roasted pistachio flavor, toast them in a dry skillet over medium heat for a few minutes until fragrant, then let them cool completely before blending.

Ways to Serve Lemon Pistachio Arugula Pesto

This pesto is genuinely one of those sauces that goes on everything.

• Spread it on a crostini along side of my holiday crostini or serve it as a dip with crackers and veggies.
• Toss it with pasta, like my pesto pasta, for an easy dinner.
• Spread it over proteins like Margherita chicken or baked salmon.
• Stir it into classic Alfredo sauce to brighten up a creamy dinner, like in my pesto Alfredo tortellini.
• Mix it into store-bought or homemade gnocchi or spoon it over Classic Caprese Salad.

Storing Recommendation

Store homemade pesto in small glass jars with an air-tight lid. I prefer to divide the batch into 2 or 3 small jars that way I do not open it too often. After you fill the jar, drizzle a little olive oil over the top and close it tight with a lid. Store in the refrigerator for 10-14 days.

Freezing Instructions

Lemon pistachio arugula pesto freezes very well, much like other pesto recipes. You can portion it into small amounts or freeze 1/2 cup or 1 cup at a time.

• Small Portions: Use ice cube trays and divide the pesto among the cups. Drizzle a small amount of avocado oil over the top of each cup. Freeze for about 2-3 hours until it’s completely frozen. (Set a timer!) Then, transfer the pesto cubes into a freezer zip-lock bag. Label and store in the freezer.
• Larger Portions: Transfer either 1/2 cup or 1 cup portions of arugula pesto into freezer zip-lock bags. Get all of the air out and seal each bag. Label and freeze for up to 4 months.

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.