- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 385.95 (Kcal)
- Carbohydrates 5.06 (g) of which sugars 2.04 (g)
- Proteins 10.61 (g)
- Fat 37.54 (g) of which saturated 8.52 (g)of which unsaturated 6.79 (g)
- Fibers 2.00 (g)
- Sodium 1,238.42 (mg)
Indicative values for a portion of 94 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
Simo and Cicci recommend
If you don’t use it immediately, you can store the arugula and almond pesto in a sterilized glass jar in the fridge for up to 2-3 days, covering it with oil. Alternatively, you can also freeze it in small plastic cups or in the ice cube tray.
If you don’t like garlic, you can omit it.
You can replace almonds with pine nuts or other nuts like walnuts or pistachios.
If you prefer a completely vegan version, omit the grated cheese.
To prevent the arugula from oxidizing and losing its intense green color, our advice is to use very cold blades and also to blend intermittently.
