The light arugula and sun-dried tomato pesto is a digestible, tasty, and light dressing perfect for flavoring many dishes while limiting the use of oil.
If you love the characteristic slightly bitter and pungent taste of arugula, you will surely appreciate its pesto.
Even more delicious with the addition of chopped sun-dried tomatoes.
The success of the pesto naturally depends on the freshness and quality of the arugula leaves.
The arugula can be of two types: wild and cultivated.
I prefer the cultivated one with small tender leaves and a delicate flavor.
100% plant-based.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
The arugula : oil ratio is 2:1.
- 2 tablespoons chopped sun-dried tomatoes
- 2.8 cups arugula
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 2.7 tablespoons extra virgin olive oil (raw)
Consider 1 teaspoon of oil per serving, so 8 single portions or 4 double portions.
Suggested Tools
- Chopper or Mixer
- Ice Cube Tray
Preparation
Select and wash the arugula leaves.
Drain them in a colander.
Gently pat them with kitchen paper to remove excess water.If using sun-dried tomatoes in oil, drain them well.
Prepare the chopped tomatoes by cutting the sun-dried or ‘nciappati tomatoes into pieces with a knife or chopping them with a chopper or mixer to your desired consistency: more or less coarse.Place in the mixer with the sun-dried tomatoes:
– arugula;
– a pinch of salt;
– a pinch of pepper;
– the oil;
and blend.The arugula : oil ratio is 2:1.
With this proportion, I achieved a thick consistency.Your light arugula and sun-dried tomato pesto is ready.
The light arugula and sun-dried tomato pesto is excellent as a dressing and as an ingredient in the preparation of appetizers, main courses, and salads.
Additionally:
– sauce for crepes, flatbreads, wraps;
– sauce for raw vegetables for dipping or appetizers;
– sauce for bruschetta, croutons, and canapés;
– topping for pizza or focaccia, raw after baking.
Storage, Tips, and Variations
Add a few drops of lemon juice or grated lemon zest for an even fresher variant.
Store the light arugula and sun-dried tomato pesto in the freezer, freezing it immediately after preparation:
– in ice cube trays to flavor or use as single servings.
Transfer to a food bag after freezing.
FAQ (Questions and Answers)
When to prepare arugula and sun-dried tomato pesto?
The ideal time to prepare arugula and sun-dried tomato pesto is in summer when arugula is fresher and more flavorful, and tomatoes are sun-dried.
