Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pistachio Arugula Pesto
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- #124446
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 cloves garlic, peeled and finely chopped
1/2 cup pistachio nuts, lightly toasted
1 small bunch fresh arugula or baby spinach, washed and dried and picked of stems
kosher salt and freshly ground black pepper, to taste
1/2 cup extra virgin olive oil
3/4 cup freshly grated Pecorino Romano cheese
directions
Place the garlic and pistachio nuts in a food processor and blend for 20 seconds. Add arugula or spinach, salt and pepper. With food processor running slowly, add olive oil in a steady stream through the opening, and process until pureed. Add pecorino cheese and pulse or stir until just blended and a creamy sauce is formed. Check for seasoning.
Serve with freshly cooked pasta or with grilled meat.
Keeps in an airtight container covered with a thin layer of olive oil for up to one week in the refrigerator or in the freezer for up to one month.
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nutrition data
105 calories, 10 grams fat, 2 grams carbohydrates, 3 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
December 19, 2012
Great alternative to the usual pine nut basil pestos