pistachio, mint & arugula pesto

Perfectly tangy and fresh pistachio, mint and arugula pesto making the perfect sauce for any pasta salad or my beetroot gnocchi.

pistachio, mint & arugula pesto

The perfect summer pesto to compliment any salad or pasta dish

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Sauce

Cuisine Italian

Servings 6 servings

Calories 166 kcal

Equipment

• Blender or Food Processor

Ingredients

 

MetricUS Customary (Imperial)

 

1x2x3x

• 100 grams pistachios
• 20 grams mint
• 20 grams arugula a.k.a rocket
• 8 grams garlic minced
• 30 ml lemon juice 1 lemon yields
• 45 ml extra virgin olive oil
• 45 ml water
• Salt and pepper to taste

Instructions

 

• Add pistachios, garlic, mint, arugula, garlic, and lemon juice blender and mix on high until loose past forms.
• Add olive oil or water a little at a time until desired consistency is obtained.
• Serve with my beetroot gnocchi, pasta, bread, salad etc.

Nutrition

Calories: 166kcalCarbohydrates: 6gProtein: 4gFat: 15gSaturated Fat: 2gSodium: 3mgPotassium: 202mgFiber: 2gSugar: 1gVitamin A: 290IUVitamin C: 5mgCalcium: 33mgIron: 1mg

Keyword arugula, pesto, pistachio

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