I love pesto. I think it belongs on everything. It’s a spread, a sauce, a dip, a dressing. Pesto is an essential condiment in my book, and something I think everyone should have in their freezer, ready to be defrosted at a moment’s notice. It’ll save you in a pinch, whether you have last minute dinner guests or you just get a massive craving for pesto pasta, pesto chicken, or pesto on a darn Wheat Thin. If you have pesto in your freezer, you’re set.
A while ago, I saw this recipe on Not Without Salt and picked up mortadella during a Trader Joe’s shopping frenzy spree. I couldn’t wait to use all of it to recreate this sandwich a few times. I’d surely have enough pesto to use up all the mortadella…
So, I made one whole mortadella sandwich! The rest of the pesto was consumed on toast, eggs, and pasta (see below the recipe for breakfast ideas). Some days I had it both with breakfast and with dinner. I’m a grown (ish) woman! I can eat pesto whenever I want! I still have a pinch left at home that I may throw on some salmon tonight. Or maybe I’ll just get out a spoon…who knows? It’s that good.
The rest of the mortadella was consumed straight from the package as snacks. Oops.
As I do with most of the pesto I make now, I use recipes as an inspiration and make up my very own combination (see: Sage, Prosciutto, & Walnut Pesto). For example, I didn’t have a lemon on hand so I threw in a pinch of white wine for a little acidity. You can make pesto the way that you like it. Just another pro for pesto, y’all!
Gee, I guess it’s already time to make another batch for the freezer.
Arugula & Pistachio Pesto
Yields: about 2 cups
2-3 large garlic cloves
2 packed cups or arugula
¼ cup of packed parsley
Splash of white wine or lemon juice
Pinch of red pepper flakes
1 cup of roasted, salted, shelled pistachios
¾ cup olive oil
1 cup freshly grated Parmesan
Freshly ground pepper
- Add garlic, salt and pepper to a food processor and pulse until nicely minced, about 30 seconds.
- Add the arugula, parsley, pistachios, pepper flakes, and wine or lemon juice. Run the processor until the mixture is blended and evenly chopped.
- With the processor running, add the olive oil slowly until it is fully incorporated and you have a paste-like consistency.
- Add the Parmesan and mix until the pesto is blended.
- Check for seasonings and either freeze in a container with a little olive oil on top, or keep in the fridge until ready to use!
*I don’t have any photos because I hit these breakfasts hard, but I love using pesto with eggs in the morning. Sometimes I spread a piece of toast with pesto and top with a fried egg, some olive oil and a sprinkle of sea salt. Other times I scramble two eggs and top with a few dollops of pesto and an extra sprinkle or Parmesan or pecorino. The possibilities are endless. Show me whatcha got.
2 thoughts on “Arugula & Pistachio Pesto”
yum – looks and sound good.
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