Arugula Pistachio Lemon Pesto

Happy new year everyone! A new year and new recipes to come!

This is a really fresh and easy pesto that is a different flavor to the traditional pesto! You can feel free to swap out or add other things depending on your preferences! I like to take advantage of using a variety of nuts or greens for the base of my pestos depending on what is in season. So, if you don't have pistachios or arugula some of my other favorites are brazil nuts, cashews, or walnuts! Kale, Swiss chard, or spinach make great options for the greens portion!

Ingredients:

• zest of one lemon

• juices of one whole lemon

• 1-2 garlic cloves

• 2-3 cups of Arugula

• 3/4 cup shelled pistachios

• 1 cup fresh basil

• salt/pepper to taste

• 1 cup of neutral oil- I prefer avocado oil

Directions:

Place all of the ingredients into a food processor except the oil. Begin to pulse and slowly start to add in the oil as it blends. I like to keep a little bit of texture to my pesto, but feel free to blend it down as smooth as you want!

*note: if you want to store the pesto for up to 2 weeks, adding an oil layer on top. Simply places all of the pesto into a jar, and then add about 1/4 inch of oil on top of the pesto. DO NOT stir the oil in until you are ready to use it!