The light arugula pesto without garlic and cheese is a digestible, tasty, and light dressing perfect for adding flavor to many dishes while limiting the use of oil.
If you love the characteristic slightly bitter and pungent taste of arugula, you will surely appreciate its pesto.
The success of the pesto naturally depends on the freshness and quality of the arugula leaves.
Arugula can be of two types: wild and cultivated.
I prefer the cultivated one with small and tender leaves with a delicate flavor.
100% vegetable.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
I added a little oil to achieve a dense consistency.
If you prefer a smoother consistency, add more oil thinly.
- 80 g arugula
- 1 tablespoon blanched almonds
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 2 teaspoons extra virgin olive oil (raw)
Suggested Tools
- Chopper or Mixer
- Ice Tray
Preparation
Select and wash the arugula leaves.
Drain them in a colander.
Gently pat dry with kitchen paper to remove excess water.Place the almonds in the mixer and chop.
Add the arugula in three steps:
– 1/3 of arugula and chop;
– 1/3 of arugula and chop;
– 1/3 of arugula and chop;
This way you will have different consistencies avoiding a pureed arugula.When preparing the pesto, the mixer should be activated in pulses and not continuously, also avoid overheating the blades.
Add a pinch of salt and a pinch of pepper.
Pour in the oil and blend briefly.I added a little oil achieving a dense consistency.
If you prefer a smoother consistency, add more oil thinly.Your light arugula pesto without garlic and cheese is ready.
The light arugula pesto is excellent as a dressing and as an ingredient in the preparation of appetizers, main courses, and salads.
Additionally:
– sauce for crepes, flatbreads, wraps;
– sauce for raw vegetables for crudités or appetizers;
– sauce for bruschetta, crostini, and canapés;
– topping for pizza or focaccia raw after baking.
Storage, tips, and variations
Add a few drops of lemon juice or enough grated lemon zest for an even fresher variation.
For those who love stronger flavors: add chili pepper or chopped sun-dried tomatoes.
If, instead, you desire a milder arugula pesto, mix with enough tomato sauce.
If you wish, add grated cheese – Grana, Parmesan, Pecorino, or Caciocavallo – just before serving.
Store the light arugula pesto in the freezer immediately after preparation:
– in ice cube trays to flavor or use as a single serving.
Transfer them to a food bag after freezing.
FAQ (Questions and Answers)
Why avoid garlic and cheese?
For a more digestible and lighter version, also suitable for those with intolerances.
Can I replace the almonds?
Yes, you can easily replace the almonds, according to your dietary needs or taste preferences.
Here are some alternatives:
– cashews;
– walnuts;
– pine nuts;
– seeds – sunflower, sesame, or lightly toasted pumpkin.Can I make pesto without nuts?
Yes.
Is arugula pesto suitable for children?
Yes, but it’s better to choose cultivated arugula, which is less bitter and pungent.
The version without garlic is delicate and perfect even for the little ones.When to prepare arugula pesto?
The ideal times to prepare arugula pesto are spring and summer when the arugula is fresher and tastier.
