Serves: makes 3 cups (24 servings, 2 tablespoons each)
Simple and delicious! This recipe makes enough pesto for 3 lbs of pasta...so look to freeze some of it for later. Pesto freezes and reheats amazingly well so you can enjoy summer's best all year long.
Ingredients
4½ oz fresh arugula
4 oz fresh basil1
½ cup pistachios
1½ cups extra-virgin olive oil
⅓ cup grated Parmesan
1 tsp salt
5 cloves garlic, peeled
Instructions
Combine all ingredients in a food processor, food prep, or blender. Scrape down the sides, as needed to incorporate all ingredients fully. Use as desired, such as over pasta, in dips, as an appetizer, etc.
Notes
I divided this recipe into thirds (about 1 cup each). Each third will work perfectly with 1 pound of dry cooked pasta.