Arugula-Pistachio Pesto

Name: Arugula-Pistachio Pesto
Yield: makes about 1 1/4 cups Servings
Ingredients: 1 garlic clove, peeled; 3/4 cup finely grated Asiago cheese*; 1/3 cup unsalted natural pistachios; 4 cups (packed) baby arugula; 1 tablespoon (or more) fresh lemon juice; 2 teaspoons finely grated lemon peel; 1/4 cup olive oil

Tori Ritchiemakes about 1 1/4 cups ServingsSource

sauce arugula pistachio quick easy gluten-free vegetarian do not show on encore

Ingredients

1 garlic clove, peeled

3/4 cup finely grated Asiago cheese*

1/3 cup unsalted natural pistachios

4 cups (packed) baby arugula

1 tablespoon (or more) fresh lemon juice

2 teaspoons finely grated lemon peel

1/4 cup olive oil

Method

Finely chop garlic in processor. Add cheese and nuts. Process until nuts are finely chopped. Add arugula, 1 tablespoon lemon juice, and peel. Blend to coarse paste. Blend in oil. Season pesto with salt and pepper and more lemon juice, if desired. Transfer to bowl. Cover and chill up to 3 days.