The arugula pesto is a very simple sauce to make in any season. Great as a dressing for hot and cold pasta, spread on toasted bread slices, inside flatbreads, and for stuffing focaccias. For the use of nuts, you can use pine nuts, almonds, walnuts, hazelnuts, and even cashews, to be used without their protective skin. Read the recipe and prepare your arugula pesto with the nuts you prefer.
Other recipes to try:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 5 oz arugula
- 1.75 oz blanched almonds
- 1 tsp garlic (optional)
- 1.4 oz grated Parmesan
- 1 oz pecorino
- 0.4 cup extra virgin olive oil
Tools for Arugula Pesto
- Food Processor
Steps for Arugula Pesto
First, toast the blanched almonds for a few minutes in a non-stick pan, or they can be used raw as well. Let them cool.
Wash and dry the arugula very well, otherwise your pesto will turn out watery.
Take a food processor, put the arugula inside the container, then add the garlic, the olive oil, the cheeses, a pinch of salt and the toasted almonds. Run the processor and blend until you get a thick and homogeneous sauce.
Taste and, if necessary, adjust the salt.
Once ready, you can use it immediately, or store it in the fridge for a week, well sealed in an airtight container; or you can freeze it for future use.
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