Arugula and almond pesto with sun-dried tomatoes, another dressing that is part of our collection dedicated to homemade Pestos, simple and quick like the Arugula and Almond Pesto. Maybe I am one of those few people in the world who does not particularly love Genoese pesto, that is basil pesto; I eat it, but I’m not enthusiastic and it has to be fresh and homemade. I do, however, adore all those other creams which, not being true pestos but sauces, are called by that name — for example Eggplant and Basil Pesto, Broccoli and Almond Pesto, Roasted Pepper Pesto, etc… One of my favorites, is the arugula and almond pesto, a very easy and quick recipe for a delicate and flavorful sauce, ideal to prepare in summer to dress even cold pasta. Let’s go to the kitchen, I’ll tell you how to make arugula pesto, but first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make arugula and almond pesto
- 7 1/2 cups (packed) arugula
- 3/4 cup (about 3.5 oz) almonds
- 1/4 cup (chopped, about 1.1 oz) sun-dried tomatoes
- 1/3 cup grated (about 1.1 oz) pecorino
- 2/3 cup grated (about 2.5 oz) parmesan
- 10 tbsp (about 5 fl oz / 2/3 cup) extra virgin olive oil
- 1 tbsp vinegar
Tools
- Blender
How to make arugula and almond pesto
Start by toasting the almonds in a pan so they brown a bit. Let them cool and place them in the blender jar with the sun-dried tomatoes, the cheeses and the oil, and blend as much as possible.
If the mixture has warmed, let it cool before adding the arugula and one tablespoon of vinegar (which will slow down the oxidation of the arugula), then blend again until you obtain a smooth sauce.
The pesto is ready to be used to dress pasta, bruschetta and much more. I recommend consuming it as soon as possible and freezing any leftovers; you can thaw them in the refrigerator before using. Pesto tends to oxidize after a few hours and its flavor may change slightly.
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