Today I want to bring you into the kitchen to prepare a delight: the arugula pesto recipe that’s easy, quick, and irresistible.
This is one of those sauces that has the magic of transforming a simple dish into something special. Think of the classic Genoese pesto, with its unmistakable basil and pine nut flavor. But the beauty of pesto is that it’s a world to discover: there’s the zucchini one, the bitter radicchio, the freshness of mint. And then there’s the arugula pesto, which captivates with its fresh and slightly pungent taste.
Arugula, with its bold character, blends perfectly with simple yet flavorful ingredients. That’s why this recipe is a real lifesaver in the kitchen! You can use it to dress a nice plate of pasta, but not only: it’s perfect to accompany fish or meat second courses, add an extra touch to your appetizers, or even reinvent savory pies. In short, a versatile sauce that never gets boring.
Preparing arugula pesto is a piece of cake. You need just a few ingredients: fresh arugula, nuts (almonds or walnuts are perfect), grated cheese, a clove of garlic (if you like a bold touch), and extra virgin olive oil. Everything goes into the blender, a quick blend, and voilà, a creamy and flavorful sauce is ready.
And the best part? It’s ready in a few minutes, no need to turn on the stove. Ideal for those days when time is tight, but you don’t want to compromise on taste.
So, what are you waiting for? Run to the kitchen and try this goodness. I’m sure it will become one of your go-to recipes. And don’t forget to tell me how you used it: are you more of a classic pasta person, or did you get creative with some unique pairings? Let me know in the comments!
Also try these other delicious pestos:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 344.19 (Kcal)
- Carbohydrates 2.41 (g) of which sugars 1.56 (g)
- Proteins 7.38 (g)
- Fat 34.68 (g) of which saturated 6.14 (g)of which unsaturated 0.76 (g)
- Fibers 1.48 (g)
- Sodium 740.86 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Tasty Arugula Pesto Recipe
- 3 1/2 cups Arugula
- 1/3 cup blanched almonds
- 1 clove Garlic
- 1 oz Parmigiano Reggiano DOP
- 1 oz Pecorino
- 8 tablespoons extra virgin olive oil
- 1 pinch salt
Preparation of the Tasty Arugula Pesto Recipe
Place the washed and well-dried arugula in a blender along with the garlic clove, blanched almonds, the mix of grated Parmigiano and Pecorino.
Add the pinch of salt and the eight tablespoons of extra virgin olive oil. Then blend everything until you obtain a thick and homogeneous cream.
If using the arugula pesto to dress pasta, mix it with a few tablespoons of the pasta cooking water. This will make it softer.
Storage
You can store the arugula pesto in the refrigerator for a couple of days in an airtight jar, covered with a thin layer of oil.
Related Recipes
Garganelli with Octopus and Arugula Pesto
Crostini with Pesto and Cherry Tomatoes
FAQ
Can I freeze the arugula pesto?
Yes, arugula pesto can be frozen. I recommend portioning it into small containers or using an ice cube tray. This way, you can thaw only the amount you need.
Is it possible to make arugula pesto without cheese?
For a vegan version, you can replace the cheese with nutritional yeast flakes or simply omit it, adding an extra pinch of salt.
What kind of nuts are ideal for arugula pesto?
Walnuts and almonds are among the most common choices, but you can try with pine nuts, cashews, or hazelnuts, depending on your taste.
