Arugula-Pistachio Pesto

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  • 3 cups loosely packed baby arugula
  • 1/2 cup shelled roasted pistachios
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup lime juice
  • Salt and pepper to taste


Place arugula, pistachios, olive oil and lime juice in a food processor and process about two minutes. Season to taste with salt and freshly ground pepper.

Delicious on steak, roasted vegetables, fish and brie cheese.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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