Girelle al Pesto

Girelle al Pesto

Pesto recipe


  • 2 cups fresh basil leaves
  • 1 cup fresh arugula
  • 1/2 cup unsalted shelled pistachios
  • 3 cloves of garlic, minced
  • 1/2 cup grated parmesan cheese
  • 1/2 cup extra virgin olive oil
  • Salt and black pepper to taste


  1. In a food processor, add the basil, arugula, pistachios, garlic, parmesan cheese, salt, and pepper.
  2. Pulse the ingredients until they are finely chopped.
  3. With the motor running, slowly pour the olive oil through the feed tube.
  4. Continue to process until the mixture becomes a smooth paste.
  5. Taste and adjust seasoning as needed.
  6. Transfer the pesto to a clean jar or container, and smooth the surface.
  7. Cover with a layer of olive oil to help preserve the freshness.
  8. Store in the refrigerator for up to a week, or freeze for longer storage.

Enjoy your basil, arugula and pistachio pesto as a pasta sauce, spread on sandwiches, or as a dip for vegetables.

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