Lemon Pistachio Pesto Linguine with Shrimp and Asparagus
Ingredients
- 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
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.
Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.