RECIPES

Pistachio Arugula Pesto

2 garlic cloves, finely chopped
3/4 cup freshly fine hand grated Asiago Cheese
1/3 cup Fastachi Roasted Pistachio Butter
4 cup packed farm fresh baby Arugula
1 tablespoon fresh squeezed lemon juice
2 teaspoon fresh grated lemon peel
1/4 cup olive oil
First, add fresh chopped garlic to the food processor. Slowly add hand grated Asiago cheese, then add Fastachi's roasted pistachio butter. Process for about 1 minute until these ingredients are roughly mixed. The mixture will be thick.
Next, add farm fresh arugula, one small handful at a time. While processing, scrape down sides as needed. Add lemon juice and fresh grated lemon peel. Blend all ingredients until a coarse paste forms. Blend in olive oil.

Season pesto with salt and pepper if desired. Transfer to a jar of your liking, and store in the fridge for up to 3 days.