The Arugula Pesto 2.0 is the enriched version of my classic arugula pesto: a flavorful and tasty sauce that’s very easy to make. Perfect for dressing pasta, the Arugula Pesto 2.0 is also ideal for filling an omelet roll or a meat roll. The cubes? They’re convenient portions to keep in the freezer and thaw as needed. One thing to remember: to make it creamy, you need to extend it or blend it with a bit of pasta cooking water, or depending on the recipe you’re using it for, you can add some cream cheese or ricotta, and you’ll have simple but delicious bruschetta!
Not to be missed
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 14 Pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz arugula
- 1.75 oz pine nuts
- 4 tbsps grated Parmesan
- 2 tbsps tahini sauce
- 1/2 cup extra virgin olive oil (about 100 ml)
- to taste salt
Tools
- 1 KitchenAid Chopper
- 1 Ice Cube Tray
Steps
Wash and dry the arugula. Place it inside the mixer or blender cup, add the pine nuts, tahini sauce, grated Parmesan, extra virgin olive oil, and salt. Blend intermittently to avoid overheating the pesto until you get a creamy and well-mixed preparation. A few minutes and the arugula pesto is ready to use as desired. You can also freeze it for preservation.
Notes
Tahini sauce is a sesame-based sauce, a thick and creamy paste whose aroma slightly reminds of peanuts. I usually use it to prepare chickpea hummus, but I wanted to add it to the arugula pesto to give it an extra touch of flavor. Naturally, it’s an optional ingredient. If you don’t like it, you can omit it.
Tahini sauce is a sesame-based sauce, a thick and creamy paste whose aroma slightly reminds of peanuts. I usually use it to prepare chickpea hummus, but I wanted to add it to the arugula pesto to give it an extra touch of flavor. Naturally, it’s an optional ingredient. If you don’t like it, you can omit it.
