Easy Pea Pesto with Pistachio and Arugula

Name: Easy Pea Pesto with Pistachio and Arugula
Prep time: 7 min
Cook time: 3 min
Total time: 10 min
Yield: 16 servings
Ingredients: 1 cup fresh baby arugula; ¾ cup frozen peas; 25 pistachios; 3 TBSP extra virgin or light olive oil; ½ tsp fresh smashed + minced garlic; a pinch of salt; ½ cup freshly grated Parmesan cheese; additional Parmesan or Mozzarella cheese for topping; additional olive oil to thin the sauce; several chopped pistachios for garnish; Parsley for Garnish; salt and pepper to taste

User Reviews

5.0

12 reviews

Excellent

Prep Time
7 mins
Cook Time
7 mins
Total Time
10 mins
Servings
16 servings
Calories
50 kcal
Course
Side Dish
Cuisine
Vegetarian

Easy Pea Pesto with Pistachio and Arugula

Reese Morris

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This tasty homemade pea pesto is vibrant, flavorful, and just plain pretty!

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Ingredients

Servings

1 cup fresh baby arugula (2.5 oz)
¾ cup frozen peas
25 pistachios shelled
3 TBSP extra virgin or light olive oil (divided)
½ tsp fresh smashed + minced garlic
a pinch of salt
½ cup freshly grated Parmesan cheese

TASTY EXTRAS:

additional Parmesan or Mozzarella cheese for topping
additional olive oil to thin the sauce if desired
several chopped pistachios for garnish
Parsley for Garnish
salt and pepper to taste will vary based on amount of salty parm used

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Instructions

Begin by steaming your peas, this will take a few minutes on the stove or the microwave.
Next grab your freshly smashed/minced garlic.
In a microwave safe bowl, add the garlic to a tablespoon of olive oil and cook on high for 30 seconds. Alternatively, you can break out a small pan and sauté the garlic on the stove top. Both methods work great and take the bite out of the garlic while infusing the oil with rich garlicky flavor.
Add to a food processor along with the remainder of your ingredients and pulse until beautifully blended.
Season with salt and pepper, to taste and blend in a little extra olive oil if to thin the sauce. I add extra when using it for pasta and leave it thicker for spreading on crackers or crostini. Let your tastebuds be your guide!

Notes

Between the natural saltiness of the cheese and the pistachios used [most come salted, unless you happen to have access to unsalted] the dish will already have a bit of season to it. Add any additional salt to taste. I personally wound up adding around 1/8 teaspoon along with extra Parmesan for topping.
Nutrition Facts below are estimated per 2 TBSP of pesto using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Show Details

Calories 50kcal (3%) Carbohydrates 2g (1%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 2mg (1%) Sodium 51mg (2%) Potassium 40mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 113IU (2%) Vitamin C 3mg (3%) Calcium 42mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 50 kcal

% Daily Value*

Calories	50kcal	3%
Carbohydrates	2g	1%
Protein	2g	4%
Fat	4g	6%
Saturated Fat	1g	5%
Cholesterol	2mg	1%
Sodium	51mg	2%
Potassium	40mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	113IU	2%
Vitamin C	3mg	3%
Calcium	42mg	4%
Iron	1mg	6%