Arugula and sun-dried tomato pesto, grandma’s recipe. Traditional Genoese pesto is unique and inimitable, but there are many condiments inspired by it that are just as good. Over the years we’ve prepared many homemade pesto recipes, and we’ve already made arugula and almond pesto, but we were missing arugula and sun-dried tomato pesto and today we’ve remedied that! The arugula and sun-dried tomato pesto, like the basil and lemon pesto or the basil and walnut pesto, is a really rich condiment that you can prepare while the pasta cooks — a great recipe for quick and budget-friendly first courses that everyone will enjoy. Flavorful, aromatic and indulgent, this pesto, like the Sicilian sun-dried tomato pesto, lets you put a pasta on the table that wins everyone over, and a sauce that also invites you to enjoy it on pizza, focaccia, bread and bruschetta, or even with a simple spoon! But let’s go to the kitchen: our pasta with arugula and sun-dried tomato pesto, with or without a Thermomix, will surprise you. If you want to stay updated on new recipes, follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 5
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make arugula pesto with sun-dried tomatoes and almonds
- 3.5 oz (about 3 cups packed) arugula
- 3.5 oz (about 1/2 cup drained) sun-dried tomatoes in oil
- 7 tbsp extra virgin olive oil (about 3.4 fl oz)
- 1.8 oz (about 1/3 cup) almonds (toasted)
- 1.1 oz (about 1/4 cup grated) Parmesan
- 1.1 oz (about 1/4 cup grated) Pecorino
- 1 clove garlic
- 5 leaves basil
- 1 pinch salt (if needed)
Tools
- Blender
Preparation of arugula and sun-dried tomato pesto
If you buy sun-dried tomatoes, I recommend blanching them for a few minutes and drying them well with a clean cloth: this will remove excess salt and make them softer. However, if possible use the ones packed in oil, drained.
Toast the almonds in a pan or in the oven — they will be more fragrant and flavorful. Then gather all the ingredients in the blender jar and blend until you obtain as smooth a cream as possible. I use bagged arugula; it’s already cleaned and dry.
The pesto is ready to dress pasta and crostini. For pasta, I suggest thinning it with a little of the cooking water.
Storage, notes and tips
The pesto can be stored in the refrigerator for two to three days in a well-sealed container: simply put it in a jar and cover it with olive oil so it doesn’t come into contact with air. You can also portion it into cubes or small cups and freeze it.
With this amount of pesto I dressed about 1 lb (500 g) of pasta.
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