Cilantro Arugula Pistachio Pesto

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Cilantro Arugula Pistachio Pesto

 

1/2 cup pistachios

1 bunch of arugula, roughly chopped and stems removed

1 bunch of cilantro, roughly chopped and stems removed

1 medium sweet onion, chopped

1 small jalapeño, deseeded and minced

juice of 1 lemon

big pour of avocado oil

big pour of olive oil

 

 

 

 

In a blender or food processor, pulse the pistachios a few times to break them

up into small pieces. Add the arugula, cilantro, onion, lemon, and a pour of

avocado oil. Try blending and add olive oil until the pesto is liquid enough to

blend smoothly. Depending on your intended use you can add more oil or keep it

nice and thick. (If using on bruschetta keep thick, but add more oil if you’d

like to mix it in with pasta.)

 

Time: 20 minutes

Makes over a cup of pesto

 

Source: Recipes by Vanessa. Vanesscipes.com

Formatted by Chupa Babi: 02.27.07

 

VanessaNotes: My very own recipe for Cilantro Arugula Pistachio Pesto has a

taste reminiscent of guacamole and has proven to be just as addictive. The

tartness of the arugula stands up to the assertiveness of the cilantro, and the

heat from the jalapeños and mellowness of the avocado oil round this out into a

sauce you want to eat right from the spoon… which is just fine until you have

a dozen dirty spoons sitting in your sink.

 

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