The arugula pesto is fantastic for dressing pasta, now that the warm weather is here, even cold pasta is fabulous with this pesto that you can prepare in no time and then store in the fridge for a few days.
Very few and simple ingredients for a truly tasty sauce that will give you great satisfaction.
I confess that I also use it spread on hamburger buns instead of mayonnaise or spreadable cheese, it is also delicious with grilled vegetables.
Arugula pesto is very fresh and versatile just like zucchini and walnut pesto with a super delicate flavor and it is also ideal for dressing meat or fish to give that touch of freshness that is always welcome in the summer.
Below I leave you more ideas to make creams that can be used not only to dress pasta like the one with cooked green beans or a Genoese dish to be eaten warm like Genoese minestrone.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the arugula pesto
- 9 oz arugula
- 2 cloves garlic
- 1 tbsp pine nuts
- 1.1 oz Grana Padano cheese, grated
- 1 pinch salt
- to taste extra virgin olive oil
Tools
- 1 Blender handheld
Preparation of arugula pesto
To prepare the arugula pesto first wash and dry the arugula on a clean cloth, then break it into pieces with your hands.
Place it in the glass of the hand blender or (much better) in the mortar along with the pine nuts and start blending with the mixer at regular intervals.
If using a mortar, crush well evenly to break the pine nuts and mix with the arugula.
Then add the good extra virgin olive oil slowly while blending or crushing with the mortar.
Then peel the garlic cloves and cut them into pieces before adding them to the preparation along with the pinch of salt, and continue crushing or blending to mix.
When you see that a thick cream has formed (more or less to your preferred consistency) you can then add the pinch of salt, the grated cheese, and give a quick stir.
The arugula pesto is then ready to be used immediately or placed in a glass jar and covered with extra virgin olive oil.
Close tightly and store in the refrigerator for 3 or 4 days maximum and.. ENJOY YOUR MEAL
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Extra Tips
Arugula pesto can also be prepared without cheese for a longer shelf life in the refrigerator or for a vegan version of the pesto.
You can use almonds instead of pine nuts and it will be much tastier. If you want a less pungent version, do not use salt.
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