Pistachio Pesto
Prep time: 
Total time: 
 
Ingredients
  • 1 cup arugula leaves
  • 1 cup basil leaves
  • 1 cup mint leaves
  • ½ cup pistachios, shelled
  • ½ cup freshly grated parmesan
  • 2-3 cloves garlic
  • Zest of 1 orange
  • ¾ cup extra virgin olive oil
  • Salt and freshly ground pepper, to taste
Instructions
  1. In the bowl of a food processor, combine greens, pistachios, parmesan, garlic, and orange zest. Pulse to combine and until greens are finely chopped. While the food processor is running, stream in olive oil until well combined. Season with salt and pepper. Store in the fridge for about 1-2 weeks or in freezer for 4-6 months.
Notes
Freeze pesto in ice cube trays for easy use later on. Fill up ice cube trays with pesto, let freeze, remove cubes, and then transfer to a freezer bag. Remove as many cubes as you need at a time.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/pistachio-pesto/