Arugula pesto will become a real ace up your sleeve for those who want to bring something quick and practical to the table.
With a slightly pungent taste, characteristic of arugula, flavorful thanks to Parmesan and completed by the round taste of walnuts.
Arugula pesto is an excellent condiment for both pasta and meats and fish.
Arugula pesto is also great for filling sandwiches, paninis, pizzas, and more, truly an ace up your sleeve for those who want to bring something tantalizing to the table.
Arugula has few calories (25 calories per 100 grams of food), ideal for consuming during a diet, with a high water content, minerals, vitamins, and is rich in antioxidants.
Arugula pesto can be prepared very simply using a common blender, blending the ingredients until a cream is obtained. The granularity of the sauce can be chosen according to your taste or the specific use you have for it.
No, I won’t give up my plate of carbohydrates because, let’s face it, without them life has a decidedly more bland flavor!
Therefore, my invitation is: never deprive yourself of a good plate of pasta seasoned with healthy, genuine, and seasonal ingredients.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4/6
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 200.58 (Kcal)
- Carbohydrates 1.78 (g) of which sugars 0.82 (g)
- Proteins 4.22 (g)
- Fat 20.66 (g) of which saturated 3.82 (g)of which unsaturated 5.25 (g)
- Fibers 0.44 (g)
- Sodium 244.04 (mg)
Indicative values for a portion of 40 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 Arugula Pesto
- 2 3/4 oz arugula (cleaned weight)
- 1/3 cup extra virgin olive oil (use less oil for a creamier pesto)
- 1 3/4 oz pine nuts (or walnuts or almonds)
- 1 3/4 oz Parmigiano Reggiano PDO (you can also use a little pecorino if you want)
- 1 clove garlic
- to taste salt
Tools
- Blender
Steps for Arugula Pesto
Wash the arugula thoroughly, ensuring there are no yellow leaves, and let it dry on absorbent paper for a few minutes.
Place in a narrow and tall container the arugula, a clove of garlic, the pine nuts, and a bit of oil.
(To avoid unpleasant smells, remove the core of the garlic, this will also make the garlic itself more digestible).
(You can also use walnuts or almonds of equal weight).
Start blending with short pulses using an immersion blender, adding a bit of oil at a time until a smooth and creamy mixture is obtained.
Using short pulses with the blender is recommended to avoid heating the pesto, which would risk reducing the fresh taste of the arugula.
Add the grated cheese, season with salt, and blend a few more moments.
If you want a more intense result, add more grated cheese; otherwise, add more extra virgin olive oil.
However, the ideal is to add the oil little by little so that you can best measure the quantity.
Pour the obtained pesto into a large bowl.
Enjoy your meal.
Tips
The pesto can be kept covered with a thin layer of oil for a few days in a closed container in the fridge. You can also preserve it longer by freezing it, possibly in single-use portions ready to use.
The pesto can be kept covered with a thin layer of oil for a few days in a closed container in the fridge. You can also preserve it longer by freezing it, possibly in single-use portions ready to use.
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