Toasted Pistachio Arugula Pesto with Brown Rice Fusili Pasta

By lisalang

Ingredients

• 4-5 cups arugula, washed, long stems removed
• 1 large garlic clove
• 1/4 cup extra virgin olive oil
• 1/4 cup pistachio nuts, shelled
• Salt and Pepper to taste

Preparation

Step 1

Heat a small, dry skillet over medium heat until warm. Add the pistachio nuts, stirring frequently until beginning to toast (about 3-4 minutes). You will note them beginning to brown. Be careful to not allow them to burnIn the bowl of a food processor, place 4 cups arugula, garlic clove, toasted pistachio nuts and olive oil. Process until liquefied, scraping sides of the bowl as necessary. Add salt and pepper to taste.If you desire the pesto to be thinner, add more olive oil. Serve over freshly made pasta and some chopped pistachio nuts for garnish.