How much do I love pestos? You will find various proposals and combinations here on the blog because they are practical, fast, and above all delicious condiments, perfect for any occasion! One of the pesto recipes I love the most is arugula pesto for its slightly pungent yet enveloping and appetizing taste! It is made with fresh arugula, preferably from your own garden, blending it in a mixer with all the other raw ingredients, obtaining in a few minutes a sauce to accompany your dishes or a creamy and tasty pasta dressing! I often use it to spread on bruschetta, crackers, and crostini, but if you like, you can get creative by accompanying it with meat, eggs, or to season flatbreads, pizzas, and focaccias! Preparing it is extremely easy, as well as quick, and you can do it well in advance, store it in the fridge, or freeze it in single portions to thaw only the amount you need. The only precaution for a perfect result is the choice of ingredients, few but all of quality!
If like me, you love experimenting with new pestos, take a look at these proposals below:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2-3 people
- Cuisine: Italian
- Seasonality: All seasons
Ingredients:
- 3 oz arugula
- 5 tbsp extra virgin olive oil
- 1.8 oz Grana Padano cheese, grated (or half Parmesan and half Pecorino)
- 1.8 oz whole peeled hazelnuts (or pine nuts, almonds, etc.)
- 1 oz Bronte DOP pistachios
- 1 clove garlic
- 1 pinch salt
Tools:
- 1 Mixer
Steps:
First, wash the arugula under running water, then dry it well, preferably with a salad spinner that leaves no moisture, or with a clean, dry cloth. At this point, in a mixer add handfuls of arugula little by little, starting to coarsely chop to make it all fit in (fig. 1).
Add the garlic (if you like), hazelnuts, and pistachios (fig. 2). Chop again for a few seconds and add the grana and a pinch of salt (fig. 3).
Drizzle with the oil (fig. 4) and give a high-speed blitz in the mixer, assessing the consistency. You should obtain a thick and rich cream (fig. 5).
Evaluate based on the consistency you desire whether to add more oil or not and serve either as a dressing for your main dishes or as a sauce to accompany croutons, crackers, and much more.
And voilà…your arugula pesto is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉 Arugula pesto keeps for a maximum of 5-6 days in the fridge inside an airtight container, always well drizzled with oil on the surface. If you like, you can freeze it directly in single portions and store it for up to 6 months.
Tips and Suggestions
🟣 If you don’t have hazelnuts or pistachios at home, you can easily replace them with other types of nuts like almonds or pine nuts.
Contrary to popular belief, those who are lactose intolerant can generally consume hard or extra-hard cheeses like Grana Padano present in the recipe, as they are lactose-free, or contain very little. During the fermentation process first and then the aging process, lactose turns into lactic acid, causing its destruction and elimination.
