ARUGULA AND PISTACHIO PESTO

Plac­er­Grown ingre­di­ents used:  Arugula

Ingre­di­ents:

• 2 cups tightly packed fresh arugula (from Edwards Fam­ily Farm)
• 1/4 cup extra vir­gin Calolea olive oil
• 4 Table­spoons Fid­dy­ment salted pistachios
• 2 local grown gar­lic cloves
• salt & pep­per to taste

Instruc­tions:

Place every­thing in a food proces­sor and process to a creamy con­sis­tency. Use the same way you would basil pesto, on pasta, fish, bread, etc. Yields 1 cup.