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Pesto is always a wonderful dish to create regardless of the season, but most certainly arugula pesto is even more enjoyable! While it’s ideal for summer, it’s comforting flavor profiles are fantastic when looking to utilize a tomato-free sauce for those popular Italian nights!
A Note On This Arugula Pesto Sauce
This arugula pesto is one of my favorites to have on hand. It goes well with pasta dishes, salads, morning breakfasts, as well on toasts or sandwiches! This dish is loaded with healthy fats from pistachios, full of nutrient-dense greens, as well as delicious flavors from truffle and arugula.
Make Some Of It Ahead Of Time
If choosing to make this arugula pesto sauce ahead of time, it’s important to note it needs to be stored in the refrigerator. While it is a “dressing” or sauce with quite a bit of oil that helps to preserve it; it still needs to be kept in your fridge.
Roasted Pesto Potatoes
- 1 cup pistachios (sub with 1/2 cup macadamias + 1/2 tsp nutritional yeast if desired)
- 1 3 oz container basil remove stems
- 2 cups packed arugula (or astro arugula if looking for a spicy kick!)
- 1 cup extra virgin olive oil
- 1/2 – 1 tsp salt or desired salt blend
- 1 tsp garlic granules
- 1 lb mini potatoes of your choosing fingerling, baby red potatoes, etc.
- 1/2 tbsp extra virgin olive oil
- 1/4-1/2 tsp Truffle Salt
- Preserved Truffles In Olive Oil as desired
- Fresh Truffles as desired
- Fresh Basil or Arugula
- Add you pistachios to a food processor and pulse until small pieces have been achieved.
- Next, add in your remaining ingredients except your olive oil and pulse until desired texture. I do not like to have mine be fully blended as I enjoy a subtle crunch from the pistachios.
- Reserve in the fridge for up to two weeks.
- Using your airfryer, set it to 400 degrees F. Next, add a dollop of extra virgin olive oil to a bowl, as well as 1/2 tbsp of your pesto sauce and any truffle salt. Stir the mixture together and add in your potatoes, tossing until well combined.
- Place your mixed potatoes in your air fryer and roast for 15-20 minutes, shaking halfway through.
- Don't wash the bowl you combined the potatoes in. Once cooked, add them back to the bowl and use to combine any additional pesto or seasonings. Plate, serve, & enjoy!
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