Arugula Pesto with Pistachios

Remove the pistachio kernels from the shell. If necessary, rinse and dry the arugula. Finely grind with the pistachio nuts, garlic, oil and pepper. Add the Parmesan cheese. Season with pepper as needed. The pesto, prepared without cheese and garlic, can be kept in a well-sealed jar, covered with liter cm of oil, liter year.

It goes well with pasta and as a topping for crostini.

Variation, Instead of arugula use wild garlic.

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