Arugula Pistachio Red Pepper Pesto #RecipeReDux

Arugula, Pistachio and Red Pepper Pesto Pasta

I love pesto of all kinds. Have you ever bought those little jars or tubes? I’ve found them to be very pricey. Pesto is actually easy to make: herbs, garlic, oil, cheese, nuts, salt and pepper. That’s it. Imagine all the wonderful possibilities you can make at home.

Making your own is DIY Kitchen Essentials is today’s Recipe ReDux Challenge!

recipe redux

What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics. Think homemade frozen waffles, salad dressing, broth or other kitchen essentials.

I already make most of my own broths, seasoning blends and dressings. I’ve made and froze pizza dough, waffles, pancakes, breads and breadcrumbs. Pasta too on occasion.

I picked a pesto because you can keep it in the fridge for several days and use it in a variety of ways. I used it as a pasta sauce, chicken topping, bruschetta or in place of garlic bread. You can mix it into rice or whole grain dishes. It makes a great pizza topping too!
Arugula, Pistachio and Red Pepper Pesto Pasta (550x550)
Arugula Pistachio Red Pepper Pesto is easy to make and blends well with any pasta.
Arugula, Pistachio and Red Pepper Pesto
Arugula Pistachio Red Pepper Pesto Pasta

Arugula Pistachio Red Pepper Pesto


  • 1 cup baby arugula
  • 1/2 cup fresh basil leaves
  • 2 cloves garlic, chopped
  • 2 Tablespoons chopped Pistachios
  • 1/4 cup grated Parmesan
  • 1 Tablespoon olive oil
  • 1 cup roasted red peppers, drained and chopped
  • salt and pepper to taste


  • Place arugula, basil and garlic in a food processor. Grind. Add cheese and nuts. Grind together.
  • Keep processor running and drizzle in oil to form a paste.
  • Add red peppers and process until smooth. Salt and pepper to taste.
  • Store unused pesto in the refrigerator for up to four days.
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Here are a few more pesto recipes to try:
spinach pesto ravioli

Spinach Pesto


Watercress Pesto
Homemade pasta too!
kamut noodles sample

Kamut Pasta

spinach pasta ribbons

Spinach Pasta

About Recipe Redux:

As the first and only recipe challenge founded by registered dietitians,The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (ofReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.

You can apply to join here .

Enjoy these great DIY Kitchen Essentials from Recipe ReDux!

This entry was posted in #RecipeReDux, pasta, peppers, pesto, pistachios, sauce, What's For Dinner? and tagged , , , . Bookmark the permalink.

8 Responses to Arugula Pistachio Red Pepper Pesto #RecipeReDux

  1. i love pesto in your combo of arugula + ped pepper. It makes a great spread for sandwich and even pizza sauce.
    Dixya @ Food, Pleasure, and Health recently posted..DIY Kitchen EssentialsMy Profile

  2. This looks fantastic! The timing is great because I just got 2 big bunches of arugula from my farm share this week.
    Annemarie (Real Food Real Deals) recently posted..Citrus VinaigretteMy Profile

  3. Love that you used pistachios instead of pine nuts! Great swap!

  4. What a clever idea – love your combo of arugula and red pepper and pistachios!

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