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Pistachio Arugula Pesto


• 2 garlic cloves (finely chopped)
• 3/4 cup freshly Asiago Cheese (hand grated)
• 1/3 cup Fastachi roasted pistachio butter
• 4 cup fresh baby Arugula
• 1 tablespoon fresh lemon juice (squeezed)
• 2 teaspoon fresh grated lemon peel
• 1/4 cup olive oil

Active time: 25 minutes
Total time: 3 hours


  1. Add fresh chopped garlic to the food processor.

  2. Slowly add hand-grated Asiago cheese, then add Fastachi's roasted pistachio butter.

  3. Process for about 1 minute until these ingredients are roughly mixed. (The mixture will be thick)

  4. Add farm-fresh arugula. (one small handful at a time)

  5. While processing, scrape down sides as needed.

  6. Add lemon juice and freshly grated lemon peel.

  7. Blend all ingredients until coarse paste forms.

  8. Blend in olive oil.

  9. Season pesto with salt and pepper if desired and transfer to a jar of your liking.

Store in the fridge for up to 3 days.