Pistachio-Arugula Pesto

Makes about 2 cups

1   ounce Parmesan cheese, cut into
     ½-inch cubes
¼  cup lightly salted pistachios
2   garlic cloves, peeled
2   cups baby arugula, packed
1   tablespoon fresh lemon juice
1   teaspoon fresh lemon zest
½  teaspoon kosher salt
¼  teaspoon freshly ground black pepper
¼  cup olive oil; more as needed

Nutritional information per serving (1 tablespoon):
Calories 25 (84% from fat) • carb. 0g • pro. 1g • fat 2g • sat. fat 0g • chol. 1mg • sod. 56mg • calc. 14mg • fiber 0g

1. Insert the universal blade in the work bowl of the Cuisinart® 9-Cup Continuous Feed Food Processor. Add the cheese, pistachios, and garlic, and process on High until roughly chopped, about 10 seconds. Add the arugula, lemon juice, lemon zest, salt, and pepper; chop using 10 to 15 pulses. With the machine running on High, add the olive oil in a slow, steady stream through the feed tube, processing to combine and form an emulsion, about 1 minute. Scrape down the sides of the work bowl. If a thinner consistency is desired, process with additional oil or water.
2. To store the pesto, transfer to a glass jar or airtight container; tap to remove air bubbles and even out the surface. Cover the surface directly with plastic wrap and refrigerate. The pesto will keep for 5 days in the refrigerator, or it may be frozen for up to 2 months.