Okay, so I’ve been messing around in the kitchen again, and let me tell you, this latest experiment turned out pretty darn good. I whipped up this red pepper sauce arugula pistachio pesto thing, and it’s killer. Seriously, you gotta try this.
First off, I grabbed some red peppers from the fridge. I roasted those bad boys until they got all soft and the skin was kinda charred. A little tip: roasting brings out this sweetness that’s just amazing. Once they were cool enough to handle, I peeled off the skin and chucked the rest into my blender.
Next up, arugula. I love the peppery kick it has. I threw in a couple of big handfuls of fresh arugula leaves. Make sure you wash them first, nobody likes a gritty pesto.
Then came the pistachios. I shelled a bunch of them. It’s a bit of work, but so worth it. Pistachios give it this rich, nutty flavor that’s way different from your usual pine nuts in pesto.
- Roasted red peppers, peeled and seeded
- Fresh arugula, washed
- Shelled pistachios
- A few cloves of garlic, you know, for that good, strong flavor
- A good glug of olive oil to get things moving
- Salt and pepper, just enough to make the flavors pop
- A squeeze of lemon juice, because why not?
Here’s what I tossed into the blender:
I blitzed everything in the blender until it was smooth but still had a bit of texture. You don’t want it to be baby food, right?
And that’s it! I tasted it, and man, it was good. I ended up tossing it with some pasta, and it was a hit with the family. You can use it as a dip, a spread, or whatever you like. It’s super versatile.
Give it a shot and let me know what you think. It’s a fun twist on regular pesto, and I’m pretty proud of how it turned out.
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