Baby Arugula Pistachio Pesto, a delicious sauce that will heighten any dish to lovely levels of flavor, with its spicy and fresh taste and green vibrant color.
Baby Arugula Pistachio Pesto, a type of sauce that has graced successful pasta dishes, that we have put a twist to using lovely baby arugula, and pistachio, along with the usual chorus line of Parmigiano, olive oil, and garlic.
One thing that has truly blessed my life is Nicoletta. She has brought inspiration, roots, and lovely recipes that I had no idea about, till sharing life with her. Pesto was not one sauce that I would have to say graced our table at home when I was younger. Being Italian immigrants and in a land so strange from what my parents knew feeling a bit an outsider drove them to the integration of a culture and recipes. This drive forced them to diversify their ways and for the sake of acceptance they became Ital-Canadian, more Canadian than Italian, and with that many recipes became frozen in time.
Well, it is now 2017 and the birth of food frenzy has brought back culture and recipes that were locked in a weathered book deep in some cupboard. With a quick burst of air sending stagnation into millions of air particles, and a brush of the hand symbolic of a wizard releasing a spell, old traditional recipes are released and the once small world becomes big, and creativity freed to flow wherever it may want to be explored, as we have done with this Baby Arugula Pistachio Pesto.
We are very fortunate to have beautiful produce available to us. We have to be grateful as there are parts of the world where produce is non-existent. I can go into you know the wailing about the war and the great depression, but I won't because I am just wanting to be grateful and live in the moment and keep it fresh as this recipe exemplifies. The usual pesto involves fresh basil leaves, garlic, Parmigiano, pine nuts, and olive oil of course. Lately, there has been this craze and pesto sauces are broadening and creativity is definitely flowing. Cooks and chefs are using different greens and different nuts such as walnuts, pecans, and pistachios as we have done. Arugula being substituted for basil gives us a different flavor angle and one that I would have to say is quite pleasant and delightful. We had tried the pistachios as a substitute for the pine nuts in our pesto before, and quite frankly fell in love with it. Being as adventurous as we are we decided to try some other substitutions, like arugula instead of basil, and the outcome far more flavorful than we expected.
Our Old Strathcona Farmers Market has so many wonderful vendors, and the unique thing is we go each week but every Saturday is always fresh and first for us as we discover new things. One vendor that we almost always stop by is West Country Herbs. This stand is so beautiful and organized. Lovely leafy greens such as lettuce, mixed lettuce greens, baby kale, herbs, and of course the baby arugula we used. All these wonderfully organically grown produce washed and vibrant in their own bags nicely displayed on the cases, manned mostly by a woman with a beautiful smile, and sometimes a man also smiley, and always absolutely gracious, smiles go a long way in the market business.
The process to the finale of this baby arugula pesto is quite simple. All you will need is a food processor, the baby arugula, Parmigiano Reggiano, garlic, lemon juice, pistachios, and of course, some Italian gold extra virgin cold pressed D.O.P. olive oil. A desire to create and a passion for food goes that extra mile and a finger that likes to push buttons, and success in your cards.
The pesto is beautiful, a vibrant green silky color, and an equally fresh somewhat spicy kick that flows wonderfully with the Parmigiano, garlic and olive oil. The pistachio adding in a sweet nutty taste to the mix that is well married with all the other flavors. This Baby Arugula Pistachio Pesto is a wonderful sauce for pasta such as spaghetti, gnocchi, fusilli, and linguine. But pasta is not the only thing you can use this delightful sauce for. Imagine chicken baked in the oven with this sauce infusing its flavor throughout the protein, a nice fish or grilled vegetables topped with some pesto, or even since BBQ season is upon us a charbroiled steak juicy tender and fragrant, finished off with a dollop of the baby arugula pesto, yum. The options are endless and this is a great way to use up some of those greens lingering in the fridge, remember our motto "waste not want not".
Song of the day: "Re-arranged" by Limp Bizkit.Print
- 2 cups fresh organic baby arugula
- ½ cup Parmigiano Reggiano, grated
- ¼ cup of shelled toasted pistachio
- 1 small clove garlic
- ½ cup extra virgin cold pressed D.O.P. olive oil
- Juice of ½ a lemon
- Fresh crushed sea salt to taste
- In a food processor toss in baby arugual, garlic, pistachio, salt, and pulse a bit to release the flavor.
- Squeeze in lemon juice and pulse some more.
- Add in parmigiano and pulse again.
- Slowly drizzle in olive oil till mixture becomes smooth.
- Taste and season if required.
- Ready to use.
If you want to store the baby arugula pistachio sauce you can put it in small sealable containers making sure the olive oil tops the pesto sauce, this will ensure the freshness of the pesto and preserve its flavor and aroma. then you can put containers in the freezer till you want to use them.
When you go to use the pesto, take out of freezer and let thaw at room temperature.
- Prep Time: 10 minutes
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When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.