I have garlic breath and I couldn’t be happier about it. You know why? Because this arugula pistachio pesto is like crack and I just devoured a tortilla smothered in it as a 10 AM snack (because that’s a normal snack time right?). I made it yesterday afternoon and smothered it on a grilled cheese sandwich for lunch and, oh dang. After I blended it up and poured it into a glass jar I took my little pinky finger and tasted some that was hanging out on the rim of the blender. *head explodes*. I then risked cutting up my hand as I grabbed a loaf of bread and preceded to dunk my whole fist into the blades of the blender to try and soak up every little mound of this stuff.
It was worth the risk and thus means that it was a successful recipe. Someone can come give me my Michelin star now…
As I was happily spreading this pesto on two sides of bread in preparation for my mind blowing grilled cheese I started thinking of all the other things it would go amazingly with. Yes, this is what I do while my baby naps. I dream of food and I make lists.
Here’s what I got:
- Sandwiches, all of them. Grilled cheese was already a win.
- Salads (add some more olive oil and use it as a dressing)
- Nothing, just use it as a dip.
- My finger/my hand/my face
The last one’s obvious.
I’m a big fan of sauces. Being the primary cook in our house I find myself cooking the same meals week after week. I try new recipes every week thanks to this blog, but as a creature of habit even my new recipes seem to revolve around the same types of foods: soups, salads, Mexican food. I love these three things and I eat them every week, but lately I literally can’t think of anything else to make. As I was putting together our grocery list for the week I started with our usual quinoa, black beans, avocado…then thought, AH! I’m doing it again! I must save ourselves from another week of (albeit delicious) Mexican food and try something new. So I threw out my list and did what I never do: went shopping list-less. Using inspiration from a recent Blue Apron meal (use that link for 2 meals free on your first order) we’d made I ended up with arugula and pistachios in my cart and the rest is history. Delicious delicious history.
As you know this is the part of the blog where I remind you to live simply by reducing your packaging waste while you cook. This recipe is wonderful for producing little to no waste because you can find most of it in bulk. Bring your reusable produce and bulk bags with you and grab the arugula, pistachios, lemon and garlic without needing a single plastic bag. You should already have salt and most likely olive oil at home so don’t worry about those, but grab some grated parmesan in a recyclable plastic tub and recycle it when you’re done. Thus, not a hint of waste goes into your trash. That’s the way we like it!
Now go embrace the garlic breath and bring band aids for all those well worth it blender cuts.
- 2 cups arugula
- 1/2 cup pistachios, out of shell
- 1/2 cup grated parmesan cheese
- 1 clove of garlic
- Juice of 1/2 of a lemon
- 1/2 cup olive oil
- Dash of sea salt
- Put all ingredients into a blender or food processor and blend until smooth, but not completely pureed. You should still be able to see a few chunks of pistachios.
- Add additional olive oil to thin the pesto out after refrigerating if necessary. It will become thicker after refrigeration which makes it great as a spread on sandwiches and pizza or even just as a dip!