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–+ servings
arugula pesto in a grey bowl with a wooden spoon scooping some out.
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5 from 5 votes

Lemon Pistachio Arugula Pesto Recipe

Lemon Pistachio Arugula Pesto is a vibrant pesto that's easy to make in just 5 minutes! This bright arugula pesto features pistachios, fresh lemon juice and zest, parmesan cheese, arugula, parsley, and smooth avocado oil. It has a bolder flavor than the classic basil pesto but just as smooth and delicious.
Prep Time5 minutes
Total Time5 minutes
Course: dinner, Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 8 (makes about 16 oz)
Calories: 365kcal
Author: Lyuba Brooke

Ingredients

  • 1 cup pistachios shelled, unsalted
  • 2 cups arugula packed
  • 1/2 cup fresh parsley packed
  • 2 1/2 oz aged Parmesan cheese block
  • Zest from 1/2 lemon
  • 2 Tbsp fresh lemon juice
  • 1 cup olive or avocado oil more if you like your pesto thinner
  • 1/4-1/2 tsp Salt to taste
US Customary - Metric

Instructions

  • Add some of the oil to the bottom of the blender and then pack in the ingredients.
    (Pack only as it feels natural for the processor, don't overpack if blender is small or it will have a hard time spinning.)
  • Pour in the rest of the oil all over the ingredients.
  • Close the lid and blend until completely mixed and smooth.
  • Taste to see if you need more salt.
    You can also add more oil if you prefer a slightly thinner consistency of pesto.

Video

Notes

  • Storing: 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.
  • Other nuts to substitute: If you’re worried about shelling the nuts, you’ll be happy to know that shelled pistachios are pretty common at grocery stores now! If you simply want to try another nut option, go for either cashews or pine nuts. Both will provide smooth texture and mild flavor.
  • Gluten free: Yes, this is a gluten free recipe for the basil pesto but I always recommend double checking the packaging notes on the ingredients.

Nutrition

Calories: 365kcal | Carbohydrates: 5g | Protein: 7g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Cholesterol: 6mg | Sodium: 218mg | Potassium: 209mg | Fiber: 2g | Sugar: 1g | Vitamin A: 568IU | Vitamin C: 8mg | Calcium: 134mg | Iron: 1mg