Ingredients:

  • 16 oz jarred roasted red peppers, drained and rinsed
  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, smashed
  • 1 tsp smoked paprika
  • 0.5 cup heavy cream
  • 0.5 tsp sea salt
  • 2 cups baby arugula, packed
  • 0.5 cup shelled pistachios, roasted unsalted
  • 0.5 cup Parmigiano Reggiano, grated
  • 0.5 cup extra virgin olive oil
  • 1 lemon, zested and juiced
  • 1 clove garlic, raw

Instructions:

  1. Pulse the Pesto: In a food processor, combine the arugula, pistachios, lemon zest, lemon juice, and raw garlic. Pulse until coarsely chopped. With the motor running, slowly drizzle in 1/2 cup of olive oil until a thick, emerald paste forms. Set aside.
  2. Sauté the Base: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent (about 5 minutes). Add the smashed garlic and smoked paprika, stirring for 30 seconds until fragrant.
  3. The Red Pepper Blitz: Transfer the sautéed onion mixture and the drained roasted peppers into a blender. Blend on high until the sauce is completely smooth and velvety.
  4. Finish and Serve: Return the blended red pepper sauce to the skillet over low heat. Stir in the heavy cream and sea salt. Simmer gently for 3 minutes. Serve hot, topped with dollops of the Arugula Pistachio Pesto.