Arugula pesto, creamy and flavorful, a quick sauce to prepare, perfect for seasoning pasta, but also for filling sandwiches or bruschetta. A pesto with a bright green color and a slightly pungent taste, yet delicate enough to pair with other ingredients, such as tomatoes, vegetables or tuna. Preparation is very easy, just chop everything in the food processor adding plenty of extra virgin olive oil… just make sure to dry the arugula very well. I added almonds, but if you prefer you can use pine nuts, walnuts or hazelnuts… try this recipe, you can even make extra because the pesto keeps well in the refrigerator or freezer.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Seasonality: All seasons
- Energy 119.10 (Kcal)
- Carbohydrates 1.76 (g) of which sugars 1.30 (g)
- Proteins 5.09 (g)
- Fat 10.07 (g) of which saturated 1.77 (g)of which unsaturated 0.64 (g)
- Fibers 1.19 (g)
- Sodium 105.39 (mg)
Indicative values for a portion of 2 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 about 12.35 oz of pesto
- 5.29 oz arugula
- 2.47 oz peeled almonds
- 1.76 oz Grana Padano DOP
- 1 clove garlic (to taste)
- extra virgin olive oil
- salt
Tools
- Food Processor
- Bowl
Preparation
Wash the arugula and dry it well: I recommend spinning it in a salad spinner, and then laying it out on a towel or kitchen paper.
Place the leaves in a food processor, add the peeled almonds and a peeled clove of garlic.
Chop everything for a few seconds, pouring the necessary olive oil (about 100 ml) in a thin stream.
When you have obtained a smooth cream, transfer it to a glass bowl, add the grated Grana and adjust the salt.
Mix well to distribute the ingredients, if the pesto is too dry add more extra virgin olive oil.
Arugula pesto is ready, use it raw to season pasta or on bruschetta. It keeps in the refrigerator, sealed in an airtight container, for 4-5 days.
Tips and Variations
You can add aroma to the pesto by adding grated lemon zest or a couple of basil leaves.
You can replace the almonds with pine nuts or walnuts. You can omit the garlic, or use just half a clove.
You can increase the amount of cheese up to 2.82 oz. You can replace half the Grana with Pecorino.
You can freeze the pesto in small single portions, to use as needed.
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