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5
from 1 vote
Lemon Arugula Pistachio Pesto
Beautiful and simple spring pesto made with addition of lemon and using pistachio nuts!
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
12
About 1 1/2 cups
Calories:
183
kcal
Author:
Lyuba Brooke
Ingredients
1
cup
pistachios
shelled, unsalted
2
cups
arugula
packed
½
cup
fresh parsley
Zest from ½ lemon
1
Tbsp
fresh lemon juice
⅔ - 3/4
cup
olive oil
more if you like your pesto thinner
Salt
1/2
cup
grated Parmesan cheese
off the block
Instructions
Combine your dry ingredients in a food processor and pulse until coarsely chopped.
Add oil and lemon juice and blend until completely mixed and smooth.
Taste to see if you need more salt. Add more oil if desirable.
Keep refrigerated, in an air-tight container.
NOTE: if using salted pistachios, don't add any more salt until you blend the pesto and taste it first.
Nutrition
Calories:
183
kcal
|
Carbohydrates:
4
g
|
Protein:
3
g
|
Fat:
18
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
11
g
|
Cholesterol:
4
mg
|
Sodium:
76
mg
|
Potassium:
140
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
368
IU
|
Vitamin C:
5
mg
|
Calcium:
57
mg
|
Iron:
1
mg