Spinach, Arugula and Pistachio Pesto


We are fortunate to live in a temperate climate where we can grow fresh produce throughout the year.  Lagniappe Peak's gardens provide us with a bounty of leafy greens and other goodies.   We love fresh spinach and arugula from our gardens; and are quite fond of pistachios, which are readily available at local farmer's markets.  

During summer months, we love to whip up a quick pesto and toss it with any variety of fresh pasta.

Category : Vegetarian




1 pound fresh spinach, washed and trimmed

1 bunch fresh arugula, washed and trimmed

3 garlic cloves, roughly chopped

1/4 teaspoon salt

1/2 cup pistachio meat pieces, toasted

1/2 cup grated Pecorino Romano

1/2 lemon, juiced

2 tablespoons water

1/3 cup extra-virgin olive oil




In a food processor or blender, combine spinach, arugula, garlic, salt, walnuts, cheese, lemon juice, and water. Process until they form a paste. Gradually blend in olive oil, taste adjust seasoning if necessary.




Toss with your favorite cooked pasta for an easy weeknight meal.  

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Lagniappe Peak, Napa Valley