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Arugula pesto with pistachios and chili

updated

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Ingredients for 1 servings:

  • 1 bunch arugula
  • 50 g Parmesan
  • 50 g pistachios, alternatively roasted pine nuts
  • 3 anchovy fillets
  • 2 cloves garlic, more to taste
  • 1 chili pepper(s) (Thai), more to taste
  • 100 ml olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Remove the stems from the arugula and wash thoroughly, pat dry, or spin dry. Wash and deseed the chili pepper. Peel and divide the garlic. Place all ingredients in a tall container and puree with a hand blender. Season with salt. Store in a clean jar and cover with cling film or a screw cap for 6-8 weeks in the refrigerator. It’s important to keep the surface covered with oil at all times. The pesto can be used as a spread, with pasta, and as a dip for vegetables, meat, cheese, crackers, chips, etc.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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