How to make arugula pesto at home: a sauce for pasta and crostini
Goodbye bitter pesto! Here is my recipe for a perfect, velvety Arugula Pesto.
Pesto too bitter or that darkens? Here’s how to fix it
The main problem when making arugula pesto at home is the overly sharp or bitter note this ingredient can release, especially if the arugula is very mature.
Many give up making it because the final result is unbalanced or, worse, because the blades of the mixer heat the sauce, making it dark and unappealing.
In this recipe we solve the bitterness issue by balancing the saltiness of Pecorino Romano with the sweetness of toasted pine nuts and a good extra virgin olive oil.
To keep a bright green color, we will use small tricks during blending, such as using cold blades or pulsing intermittently.
You will thus obtain a velvety cream, perfect not only for pasta but also as a base for canapés or to accompany a salmon fillet. A healthy alternative, without preservatives and decidedly less expensive than store-bought ones.
For pesto lovers I also leave you these variations
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Italian
- Energy 260.17 (Kcal)
- Carbohydrates 1.88 (g) of which sugars 1.16 (g)
- Proteins 8.66 (g)
- Fat 25.10 (g) of which saturated 7.01 (g)of which unsaturated 4.42 (g)
- Fibers 0.43 (g)
- Sodium 800.91 (mg)
Indicative values for a portion of 50 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
Arugula Pesto Ingredients
- 3.5 oz arugula (about 4 cups loosely packed)
- 2.5 oz grated Parmesan (Parmigiano-Reggiano)
- 1 oz Pecorino Romano
- 3 tbsp extra virgin olive oil
- 1 clove garlic
- to taste salt
- 2 tbsp pine nuts (toasted)
Tools
- Immersion blender
How to make arugula pesto at home: a sauce for pasta and crostini
Thoroughly wash the arugula under cold running water. It is essential to dry it very well with a salad spinner or by patting it with a kitchen towel: any residual water could make the pesto watery and less shelf-stable.
In a small nonstick pan, toast the pine nuts for a couple of minutes over low heat until they turn golden. This step releases their essential oils and reduces the bitter note of the arugula. Let them cool before using.
Put the arugula, the cheeses, the cool pine nuts, the garlic clove with the inner green sprout removed (to make it more digestible), and a pinch of salt into the blender jar. Add the first tablespoon of oil.
Start blending at low speed in short pulses (to avoid heating the sauce). Pour the remaining extra virgin olive oil in a steady stream until you reach the desired texture. If you prefer a looser pesto for pasta, you can add a tablespoon of cold water during processing.
INGREDIENT NOTES
PINE NUTS: One variation uses almonds or walnuts instead of pine nuts. In the latter case, before using them, blanch 1 oz (about 30 g) of walnut halves in boiling water for a couple of minutes, drain, let them cool slightly and peel them before using.
GARLIC: An indispensable ingredient for purists of Genoese Basil Pesto, but you can omit it in this arugula version since the green already has a slightly pungent flavor.
EVOO: Since this is a cold sauce with no cooking where oil is one of the main ingredients, I recommend using a good-quality extra virgin olive oil that is not too fruity in flavor.
HOW TO USE IT: Arugula pesto pairs very well with any type of pasta such as fusilli or penne rigate. Try making a pasta salad dressed with arugula pesto and diced cherry tomatoes; it’s excellent both at room temperature and cold. Arugula pesto can also be a spread for crostini or a substitute for mayonnaise in sandwiches or tea sandwiches.
VARIATION: To make the slightly pungent arugula pesto milder, I suggest replacing part of the arugula with basil leaves. A good mix could be 70% arugula leaves and 30% basil leaves.
STORAGE
You can store arugula pesto in jars with an airtight lid for up to 3 days, covering it with a thin layer of oil on top. If it becomes thick when using, add a little more oil or a splash of pasta cooking water. You can also freeze it in single-portion jars to use as needed.
Recipe Variations
Red Arugula Pesto: Add 2-3 oil-packed sun-dried tomatoes to the blender for a more Mediterranean version.
Light Version: Replace part of the oil with a tablespoon of Greek yogurt for a lighter spreadable cream.
Tips
Cold trick: Put the blender jar and blades in the freezer for 10 minutes before you start: blade heat is the number one enemy of a bright green color.
Cold Pasta: If you use it for a cold pasta salad, add the cherry tomatoes only at the last moment to avoid them releasing too much water.
FAQ (Questions and Answers)
Why did my pesto turn dark?
Probably the blender blades got too hot. Try pulsing in short bursts instead of holding the button down.
How can I reduce the spicy taste of arugula?
Slightly increase the amount of Parmesan or add a teaspoon of cream cheese before serving.
Can I make it with a mortar and pestle?
Absolutely! It’s the best method to preserve aroma and color, just like traditional Genoese pesto.
