Arugula-Pistachio Pesto

Recipe by Tori Ritchie; photo by Antonis Achilleos

Here is a delish recipe I made last night with our arugula stash.
I used the pesto on pizza with cherry tomatoes and asparagus and a little left over rotisserie chicken and it was yummy.
Today I put the left over pesto on pasta with a little more cheese and a dash of butter and oil and it was good too. I like a recipe that does double duty! – Jessica

Ingredients
1 garlic clove, peeled
3/4 cup finely grated Asiago cheese*
1/3 cup unsalted natural pistachios
4 cups (packed) baby arugula
1 tablespoon (or more) fresh lemon juice
2 teaspoons finely grated lemon peel
1/4 cup olive oil

Preparation
1. Finely chop garlic in processor. Add cheese and nuts. Process until nuts are finely chopped.

2. Add arugula, 1 tablespoon lemon juice, and peel. Blend to coarse paste. Blend in oil.

3. Season pesto with salt and pepper and more lemon juice, if desired. Transfer to bowl.

4. Cover and chill up to 3 days.

makes about 1 1/4 cups