The Americans call it Arugula, In Europe we call it Rocket but call it what you like it makes a beautifully fresh base for a very quick and easy pesto..
Lightly toast the pistachios in a dry skillet, wok or pan. This takes about two to 3 minutes depending on the heat of your pan.
Add the Rocket/Arugula olive oil chilli flakes salt and pepper together with the toasted pistachios to a food processor. Pulse until a smooth pesto texture is achieved. It's tat quick and easy!
I've used it drizzled on toasted ciabatta & topped with roast peppers & melted goats cheese or mixed thru some fresh pasta as a mail or feet to cool in the fridge as a salad.. Instakitchen the blog