Arugula pesto is a delicious sauce that is easy and quick to prepare. Perfect for dressing pasta but also for accompanying red meats, white meats, fish-based dishes, filling bruschettas or canapés.
It’s a great alternative to traditional basil pesto, and you can make it any time of the year. Just buy a bag of arugula at the supermarket and you’re all set.
If children are eating, just add a tablespoon of cream and the slightly bitter taste that distinguishes arugula will disappear!
I used the Bimby to prepare this sauce, but a simple blender will achieve the same result.
If you love pesto and enjoy experimenting, try the following recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz arugula
- 10 leaves basil
- 1/2 cup walnuts
- 2/3 cup grated Parmesan cheese
- Half teaspoon salt
- 1/3 cup extra virgin olive oil
Tools
- Blender
Steps
Thoroughly wash the arugula leaves and basil leaves under running water, dry them well and place them in the bowl or the blender cup.
Add the salt, pine nuts, previously grated Parmesan, extra virgin olive oil, and blend for 30 seconds at speed 5 until smooth and creamy. If necessary, add more oil and continue blending.
Our arugula pesto is ready.
If you use it to dress pasta, dilute it first with a dash of cooking water.
Storage and tips …
Store in the fridge in an airtight container or freeze
Consume within 2/3 days
You can replace walnuts with pine nuts, hazelnuts, or almonds
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This recipe contains one or more affiliate links
This recipe contains one or more affiliate links
This recipe contains one or more affiliate links
