Arugula pesto with sun-dried tomatoes is a variation of traditional pesto that enriches the flavor of arugula with a note of sweetness and intensity typical of sun-dried tomatoes. This arugula pesto combines the intensity of these two ingredients with the creaminess of Parmesan and the crunchiness of almonds, offering a balance of flavors perfect for those seeking a touch of originality and bold taste.
It presents with an intense green color enriched with reddish hues, due to the sun-dried tomatoes, and small white fragments of almonds and Parmesan. The texture is creamy and velvety, with a slight granularity from the chopped almonds. This combination makes it visually appealing and pleasant on the palate.
Almonds help to make the flavor of arugula sweeter.
The flavor of this pesto is a symphony of contrasting and harmonious notes. Arugula imparts a base of herbal freshness and a slightly spicy touch, while sun-dried tomatoes introduce intense sweetness and an aftertaste that enriches the flavor profile.
This versatile pesto can be used in a variety of dishes to add a sophisticated and rich flavor. It is ideal as a pasta seasoning, where its creamy texture pairs perfectly.
It can also be spread on crostini or bruschetta for a gourmet appetizer or used as a sauce to season white meats, fish, or grilled vegetables.
Additionally, it can be a great ingredient for salads and cold dishes, adding an extra flavor dimension and a pleasant crunchy texture. Its versatility also makes it a great condiment for sandwiches and wraps, offering an interesting contrast and rich flavor with every bite.
Arugula is rich in vitamins, minerals, antioxidants, and fiber. It has anti-inflammatory properties, provides benefits for bones, and contributes to the well-being of the immune system.
Sun-dried tomatoes are a good source of vitamin C, vitamin K, and vitamin A. They also contain minerals like potassium and iron. They have antioxidant properties and aid digestion.
Almonds are rich in monounsaturated and polyunsaturated fats, which are beneficial for heart health. The healthy fats and nutrients in almonds help reduce LDL cholesterol levels and improve heart health.
Almonds can contribute to weight control due to their protein and fiber content, which increase the feeling of satiety.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Preparing Arugula Pesto
- 4 cups arugula
- 1 oz almonds
- 2 sun-dried tomatoes in oil
- 2 1/2 oz grated Parmesan cheese
- to taste extra virgin olive oil
- to taste fine salt
- 1 clove garlic
Tools
- 1 Salad Spinner
- 1 Mixer
- 1 Jar
Steps for Preparing Arugula Pesto
Start by thoroughly washing 4 cups of fresh arugula under cold running water. The arugula must be well cleaned to remove any soil residues. After washing, drain and gently dry it using a salad spinner for salad or by patting it with a clean cloth. It is important that the arugula is well dried to prevent excess water from affecting the consistency of the pesto, making it too runny.
Drain the sun-dried tomatoes well from the preserving oil and, if necessary, pat them slightly with kitchen paper to remove the excess. If the sun-dried tomatoes are very large, you can cut them into smaller pieces to facilitate processing in the mixer.
Peel a garlic clove and remove the central core, which is responsible for the stronger taste. The garlic, even though raw, will contribute to give the pesto a slight hint of spiciness, which can be adjusted according to personal taste. If you prefer a milder pesto, you can omit the garlic or add only a small part.
In a mixer put all the ingredients together with 1/2 cup of extra virgin olive oil and blend intermittently. The oil helps to emulsify the pesto, creating a sauce with a velvety and homogeneous texture. If the consistency is too dense, you can add more oil.
At this point, taste the pesto and adjust the salt.
Remember that sun-dried tomatoes can already be salty, so add salt sparingly.
The arugula pesto is ready to use. It can be used immediately to dress a pasta dish, spread on crostini, or as a condiment for meats, fish, or grilled vegetables. If you prefer to store it, transfer the pesto to a clean glass jar, cover it with a drizzle of oil to preserve its bright green color, and seal it tightly.
Enjoy your meal from Barbara!
Storage
Refrigerator Storage: Store the pesto jar in the refrigerator, where it will maintain its freshness for 4-5 days. Before each use, check that the oil layer is still present and, if necessary, add more oil to ensure the pesto is always well covered.
Freezing: Freeze the pesto immediately after portioning. Frozen pesto keeps well for up to 3 months. When you want to use it, thaw it slowly in the refrigerator or at room temperature. If you notice that the pesto is slightly separated after freezing, stir it well to restore its original consistency.
Color Control: Even when covered with oil, the pesto may slightly lose its bright green color over time due to oxidation. This doesn’t compromise the flavor, but if you prefer a pesto that’s always vibrant green, use it within a few days of preparation.
After each use, immediately return the jar to the refrigerator to prevent the pesto from staying too long at room temperature, where it could spoil more quickly.
