How delicious is arugula and sun-dried tomato pesto, an excellent spread for bruschetta or a fresella, a great condiment for pasta, and delicious to accompany fried foods. In short, arugula and sun-dried tomato pesto is that quick preparation that allows you to bring something tasty to the table on any occasion. I made it a few days ago, having an excess of arugula, I looked for a way to use it up, and since I always have sun-dried tomatoes at home, I thought of making a truly special-tasting pesto, and there was certainly no shortage of opportunities to enjoy it. In fact, the next evening we organized a barbecue in the garden with my sister-in-law, and the pesto was literally devoured spread on bread. Actually, to be honest, we spread it on olive oil flatbreads prepared the night before. I had made a large quantity for an evening with the neighbors, and the two leftover ones I heated until nice and crispy and enjoyed with the pesto I had prepared the night before.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 1 jar
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Arugula and Sun-Dried Tomato Pesto
- 1.75 oz sun-dried tomatoes
- 1 cup arugula
- 3.5 tbsp olive oil
- 1 tbsp pecorino cheese
- 1 tbsp parmesan cheese
- to taste basil
- 0.7 oz walnuts
Tools for Preparing Arugula and Sun-Dried Tomato Pesto
- 1 Chopper
Preparation Steps for Arugula and Sun-Dried Tomato Pesto
Soak the sun-dried tomatoes in hot water for at least 5 minutes.
Meanwhile, prepare the washed and dried arugula and basil.
Also prepare the grated cheeses and walnuts, then we are ready to make our homemade pesto.
In the chopper bowl, with my Moulinex, combine the arugula with the well-squeezed tomatoes, add the walnuts, cheeses, and olive oil, and the basil leaves, adjusting to taste on the quantity—about ten leaves should suffice. I didn’t use salt since the tomatoes were already salty, but you can add a little if needed.
Blend with the mixer at maximum speed to obtain a cream; our pesto will be ready in no time. If the chopper bowl is small, prepare it in halves.
If you want to use this pesto to dress pasta, you can reduce the amount of oil and use a bit of the warm water where the tomatoes were soaked, or a bit of the pasta cooking water, making the pesto lighter.
