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Arugula Pistachio Pesto

June 19, 2012

Between weekend trips, evening plans, and general avoidance of grocery store madness, I’ve managed to make next to nothing the last several weeks. It’s really too bad since so many recipes – including this one – require less effort than it would likely take to order in. Perfect as a snack with some pita chips, a pasta sauce topped with a little Parmesan, or even a sandwich spread, this interesting pesto takes maybe 5 minutes to throw together. Moral of this blog post? Excuses not allowed.

Arugula Pistachio Pesto
via Love & Olive Oil

2 ounces arugula (about 2 cups, packed)
1/3 cup olive oil
1/4 cup shelled pistachios, lightly toasted
1 garlic clove, roughly chopped
1/4 teaspoon red pepper flakes
sea salt and freshly ground black pepper, to taste

Place arugula in the bowl of a food processor or blender. Add olive oil, pistachios, garlic, and red pepper flakes. Pulse until smooth, about 30 seconds. Season to taste with salt and pepper. Use immediately or store, refrigerated in an airtight container, for 1 day. Bring to room temperature before serving.

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