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One sign of summer’s end is the depleting batch of basil in the garden. Craving pesto for pizza, I tried an arugula mixture with pistachios. I thought these nuts would give the green a boost in color and added flavor to the bitter arugula. It also gave me the chance to try my new Devo Olive Oil’s Tarragon EVOO. Tarragon is similar to anise; a slightly sweet smell and infused in oil it isn’t as strong as fresh tarragon leaves.

Arugula and Pistachio Pesto

arugula pistachio pestoWhat you need:

  • 1 c arugula
  • 1 garlic clove, finely chopped
  • 30 pistachios, chopped
  • 1/2 lemon, freshly squeezed
  • 1/4 c Devo Olive Oil’s Tarragon Organic olive oil
  • Freshly ground sea salt and pepper to taste

What you do:

  • Add all ingredients to food processor and pulse until pesto consistency is reached.
  • Add more oil if needed.
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