This simple pistachio pesto recipe with arugula and parsley is so easy to make using your blender or food processor. It's made without basil and no pine nuts.
Cut the parsley and arugula a bit using your scissors. In a food processor or blender, pulse the parsley and arugula with the grated Parmesan, shelled pistachios, garlic, lemon zest, salt, and pepper together until finely chopped.
With the food processor or blender still running, slowly drizzle in the extra virgin olive oil until it is completely combined. Turn off the food processor or blender as soon as it comes together. You don't want to overmix the pesto or let the mixture get hot. Scrape down the sides using a rubber spatula, then pulse again quickly until the mixture is smooth. Stir in the lemon juice and season to taste.
Serve the pesto immediately or fill it into a sealable plastic or glass container. You can refrigerate your pesto in a sealed container for a week, or freeze for up to 3 months.