Lemon Pistachio Pesto Linguine with Shrimp and Asparagus

Prep Time 10 minutes
Total Time 10 minutes
Author Lyuba Brooke


  • 1 cup of pistachios shelled, unsalted
  • 2 cups of arugula packed
  • ½ cup of fresh parsley
  • Zest from ½ lemon
  • 1 Tbsp fresh lemon juice
  • ⅔ - 3/4 cup grape seed oil more if you like your pesto thinner
  • Salt
  • ¼ cup shredded Parmesan cheese


  1. Combine your dry ingredients in a food processor and pulse until coarsely chopped.
  2. Add oil and lemon juice and blend until completely mixed and smooth.
  3. Taste to see if you need more salt. Add more oil if desirable.
  4. Keep refrigerated, in an air-tight container.
  5. NOTE: if using salted pistachios, don't add any more salt until you blend the pesto and taste it first.

Recipe Notes

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