Recipe ~ Pistachio, Arugula & Mixed Herb Pesto

full recipe here
by The Vegetarian Ginger


  • 2 cups fresh arugula
  • 2 cups parsley
  • 1/3 cup each of fresh sage, basil and oregano
  • 1 cup shelled, toasted and unsalted pistachios
  • 1 1/2 cups olive oil
  • 1/2 cup Parmesan cheese, finely grated
  • Salt to taste


In the bowl of a food processor, add arugula, parsley, sage, basil and oregano. Pulse until very fine and well combined. Add in pistachios and process for 30 seconds. Slowly pour in olive oil while pulsing, stopping along the way to scrape down the sides of the bowl in necessary. Add in Parmesan and salt, and process for a few more seconds to allow the ingredients to blend together.

For best results, allow the pesto to sit for an hour so the flavours can develop. Serve fresh with pasta, sandwiches, pizzas and whatever else you want to smother pesto on.

Recipe ~ Shortbread flavored with Earl Grey Tea & Pistachios

Shortbread with Earl Grey Tea and Pistachios
Shortbread with Earl Grey Tea and Pistachios

Yield:  30 pieces
Preparation time:  20 minutes + 1 hour chilling time
Cooking time:  15 minutes
Main Ingredient:  tea and pistachios


115 gm butter, softened
40 gm. icing/confectioners sugar
150 gm. plain/all-purpose flour
1 tbsp finely ground good-quality Earl Grey tea leaves
½ tsp salt
1 tsp lemon zest (optional)
1 tsp vanilla
1/2 cup pistachios, chopped (you can substitute nuts of choice or omit completely for a plainer but still flavorsome cookie)


In the bowl of an electric mixer, beat the butter and icing sugar until pale and fluffy.

Add the flour, vanilla, ground tea leaves,salt and zest and combine
Blend in pistachios until just combined.

Wrap the dough in plastic wrap and chill for at least one hour.

Preheat the oven to 180°C fan bake. Line 2 baking sheets with baking paper.

Lightly flour a surface and roll out the dough to a ½ cm thickness. Using a cookie cutter of your choice, cut out as many cookies as possible.

Place on the baking sheets approximately 3 cm apart.

Bake for approximately 15 minutes until the bottoms are just golden.

Let the cookies cool and firm on the baking sheet for about 10 minutes before transferring to a cooling rack.

Store in a cool, dry place in an airtight container for up to a week.