Ten Minute Arugula Pesto with Pistachios and Lemon

Ten Minute Arugula Pesto with Pistachios and Lemon takes around 10 minutes from beginning to end. This recipe serves 6 and costs $1.82 per serving. Watching your figure? This gluten free and primal recipe has 407 calories, 8g of protein, and 39g of fat per serving. This recipe from Panning The Globe requires pesto sauce, extra virgin olive oil, lemon juice, and parmesan cheese. 27 people have tried and liked this recipe. A couple people really liked this side dish. Overall, this recipe earns a solid spoonacular score of 60%. Users who liked this recipe also liked Whole-wheat Spaghetti With Meyer Lemon, Arugula, And Pistachios, 5-Minute Arugula Pesto, and Five Minute Arugula Pesto Pasta.

Servings: 6

Preparation duration: 10 minutes

 

Ingredients:

7 ounces baby arugula

½ cup extra virgin olive oil

1 tablespoon minced garlic (2 large cloves)

1 teaspoons kosher salt

¼ cup freshly squeezed lemon juice plus more, to taste

1 cup (2 ounces) finely grated good quality parmesan cheese, plus more to sprinkle on top (I recommend Parmigiana Reggiano)

1 cup reserved pasta cooking water to thin the pesto sauce

1/3 cup shelled, unsalted pistachios, lightly toasted in a dry skillet, cooled

Equipment:

food processor

bowl

frying pan

pot

Cooking instruction summary:

Put the garlic, toasted pistachios and salt in the bowl of your food processor, fitted with the steel chopping blade. Pulse for 10 seconds or so to a fine chop. Add one third of the arugula and pulse to a rough paste. Repeat twice more with remaining arugula, until everything is combined into a paste. Add the lemon juice and pulse for a few seconds, to combine. With the motor running, drizzle in the olive oil to emulsify the sauce. Scrape the pesto into a bowl and stir in the parmesan cheese.Cover and chill up to three days. When ready to use, put the pesto into a large skillet or heavy pot, large enough to hold the pasta.Cook the pasta in salted water. Reserve 1 cup of the starchy cooking water before draining the pasta. Add the pasta to the pot with the pesto and toss over medium-low heat, adding pasta cooking water, a tablespoon at a time, until you get your desired consistency. Season with salt, to taste.Serve hot. Pass around extra parmesan cheese.

 

Step by step:


1. Put the garlic, toasted pistachios and salt in the bowl of your food processor, fitted with the steel chopping blade. Pulse for 10 seconds or so to a fine chop.

2. Add one third of the arugula and pulse to a rough paste. Repeat twice more with remaining arugula, until everything is combined into a paste.

3. Add the lemon juice and pulse for a few seconds, to combine. With the motor running, drizzle in the olive oil to emulsify the sauce. Scrape the pesto into a bowl and stir in the parmesan cheese.Cover and chill up to three days. When ready to use, put the pesto into a large skillet or heavy pot, large enough to hold the pasta.Cook the pasta in salted water. Reserve 1 cup of the starchy cooking water before draining the pasta.

4. Add the pasta to the pot with the pesto and toss over medium-low heat, adding pasta cooking water, a tablespoon at a time, until you get your desired consistency. Season with salt, to taste.

5. Serve hot. Pass around extra parmesan cheese.


Nutrition Information:

Quickview
406k Calories
7g Protein
39g Total Fat
7g Carbs
8% Health Score
Limit These
Calories
406k
20%

Fat
39g
60%

  Saturated Fat
7g
44%

Carbohydrates
7g
3%

  Sugar
2g
3%

Cholesterol
9mg
3%

Sodium
935mg
41%

Get Enough Of These
Protein
7g
15%

Vitamin K
46µg
45%

Vitamin A
1721IU
34%

Calcium
241mg
24%

Vitamin E
2mg
19%

Phosphorus
118mg
12%

Vitamin C
9mg
12%

Manganese
0.21mg
10%

Folate
38µg
10%

Vitamin B6
0.17mg
8%

Fiber
1g
8%

Magnesium
28mg
7%

Iron
1mg
7%

Potassium
215mg
6%

Copper
0.12mg
6%

Vitamin B1
0.08mg
5%

Vitamin B2
0.07mg
4%

Selenium
2µg
4%

Zinc
0.58mg
4%

Vitamin B5
0.24mg
2%

Vitamin B12
0.11µg
2%

Vitamin B3
0.23mg
1%

covered percent of daily need
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