Arugula and Basil Pesto: Turn Leftover Arugula into a Delicious Fresh Pesto! Have you ever had leftover arugula and didn’t know what to do with it? Well, I have! After making somedelicious flatbreads, I had some arugula left. Instead of wasting it, I decided to turn it into a special pesto with a touch of basil and pine nuts. This pesto is not only easy to make but also perfect for dressing pasta, spreading on bruschetta, or enhancing any dish.
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Cooking time: 5 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 1/2 oz arugula (fresh and crispy)
- 1 3/4 oz basil (fresh)
- 1 3/4 oz pine nuts
- 1 3/4 oz grated Parmesan cheese
- 1 clove garlic
- 1/2 cup extra virgin olive oil
- to taste salt
Steps
Prepare Ingredients
Toast the pine nuts in a hot pan, making sure they don’t burn.
Blend: Place the arugula, basil, Parmesan, salt, oil, and toasted pine nuts in a blender and blend until creamy.Serve:
Once the Arugula Pesto is ready, put it in a large bowl if you need to dress pasta or spread it on bread.
Variations: You can replace pine nuts with walnuts or almonds for a different flavor.
Storage: Arugula pesto can be frozen in glass jars or ice cube trays for single servings.
In the refrigerator in an airtight jar for up to 3 days.
Pairings: This pesto is also great as a dressing for cold pasta salads or as a sauce to accompany grilled vegetables.
