There’s a new pesto in town! This Easy Pea Pesto with Pistachio and Arugula is ready to rock your pasta game!
I’ve always been a big fan of using arugula in pesto.
It’s vibrant, flavorful, and just plain pretty! More importantly, is just how heavenly it tastes over fresh tortellini. OMG! I could seriously eat this and nothing else all winter long. In fact, I just may try to!
You should join me. It’s oh-so-easy being green!
This tasty homemade pesto is vibrant, flavorful, and just plain pretty. Slather it on sandwiches or pizza, swirl it into pasta and soups, or spread it on crostini for a tasty vegetarian appetizer!
Easy Pea Pesto with Pistachio and Arugula
Easy Pea Pesto with Pistachio and Arugula
Ingredients
- 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
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
Nutrition
If you get a chance to try this easy pea pesto, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
This totally goes without saying, but the glory of pesto is that you can make it out of anything you have in abundance.
If your garden is overflowing with fresh, fragrant basil, then whip up a bowl of traditional pesto! Have a bag of baby spinach that needs to be used up fast? Sub the arugula in this recipe for spinach and you’ve got yourself a sassy sauce!
The pesto-bilities are endless!
Did I really just say that? I’ll be under the bed hiding if you need me.
I’ll only come out if you make me pesto.
Questions & Reviews
Rocket pesto is my favorite!! Drooling here yum. 🙂
Thanks Helene!
I love the idea of arugula with tortellini! I bet the flavor would be incredible and I will be trying this soon!
Super excited for you to try it Sandi! Hope it’s a hit!
Hi Jenn, I’m just wondering if you could tell me what the brand is or where you got that little serving dish with the two sides. I’ve been looking for one where each side is equal but keep finding ones where the one side is way smaller than the other. Thanks!
Hey Ashley! It’s from Crate & Barrel but I couldn’t find it when I searched for a link to send you, eek! I think they discontinued it? If I come across another I’ll def keep you posted! I need a second in case I break this one! [SOOOO likely!]
I am happy to embark on your winter crusade to eat nothing but four-cheese spinach tortellini with Pistachio Arugula Sweet Pea Pesto on top. Let’s start now. Ok, GO! 🙂
Heehee the pestobilities 🙂 this looks incredible! I love pesto and regularly put it through risotto! I can’t wait to try this! 🙂
Ohmygosh YES! Make me pesto risotto pleeeeeease!
Woah, I love that you used peas! So brilliant since they’ll blend in perfectly. And wow, it’s been WAY too long since I’ve had tortellini OR pesto. I’m pinning this recipe right now 🙂
Thanks Liv!! The peas compliment the pesto so well! <3
You are one talented, amazing, epic person.
Sorry, I was just letting in the mirror.
Oh um, Jenn. This looks okay.
muahahahahaha! you’re so vain, I bet you think this blog is about you! 😉
This looks incredible! I can’t believe it has peas. I mean peas can do that? And that last pic is amazing. Seriously when are you giving photography lessons?
gahhh thanks Megan! Peas can do a lot if you give ’em a little love! And I’m actually taking photog lessons from the bestie and good ole pinterest because I’m terrible at it when the light isn’t in my favor. I need to figure how to set up artificial lights again like I used to at our old house. It’s been so long I’ve forgotten!
Perfect! I LOVE pesto, but husband refuses to eat anything containing basil–this will be just the thing for both of us–thanks!!
Yay!!!! Hope you both loooooove it! It’s a great alternative! Spinach works for the arugula too if he’d like the pesto even more mild. I also make this really awesome creamy spinach sauce for pasta.. let me see if I can find the link!
Spinach Sauce <-- this one! To die for!
I have never made or even eaten pesto (I know, I know), so I am super excited to try this out!!
You’ve GOOOOT to try pesto! Traditional and my snapped up version too! =)
this looks AMAZING!!!!! I love the idea of combining so many delicious flavors and hiding all those yummy veggies!! Who doesn’t love pesto??
Yum! May make this for a date night at home! Sounds delicious!
Two of my favorite things- peas and arugula! This pesto looks amaze. Pinning to add to my recipe list!