Kristin’s Pistachio Arugula Pesto

Ingredients

• 2 cups arugula (about two large handfuls)

• 1/3 cup shelled pistachios

• 5 cloves roasted garlic (see roasting instructions below)

• 1/3 cup extra virgin olive oil (EVOO)

• Juice & zest of 1 lemon

• 1/4 cup grated Parmesan cheese

• Salt & pepper to taste

Instructions

1. Roast the garlic:

   • Preheat oven to 300°F.

   • Slice off the top of a whole garlic bulb (opposite the root).

   • Drizzle with extra virgin olive oil, wrap in foil, and roast for about 45 minutes, until golden and soft.

   • Let cool, then squeeze out the cloves.

2. Blend the pesto:

   • In a food processor or blender, combine arugula, pistachios, roasted garlic, lemon juice & zest, Parmesan, salt, and pepper.

   • Slowly add EVOO while blending until smooth.

   • If needed, add a little water or more EVOO to reach your desired consistency.

3. Store & Serve:

   • Transfer to an airtight container and refrigerate.

   • Keeps fresh for a few weeks.

   • Enjoy on meat, pasta, pizza, or salads!