Today a recipe for a dressing: arugula and hazelnut pesto.
Arugula pesto is one of the many variations of the more classic basil pesto, less known but certainly no less tasty. Its flavor can be slightly spicy if you use the variety of wild arugula with this characteristic. Fresh arugula, delicious nuts, Parmesan cheese, and excellent olive oil are enough to achieve an exceptional result.
Arugula and hazelnut pesto is perfect in all seasons for dressing pasta dishes during a last-minute lunch; it is prepared during the pasta cooking time, and in five minutes it’s ready! But pesto is not only excellent as a pasta condiment; you can use it to flavor rustic pies or muffins or place it on a steaming tomato and mozzarella pizza, to accompany boiled meats, or spread on a bruschetta made with delicious semi-whole wheat bread.
A tasty, flavorful, and very versatile dressing that, once tried, you’ll prepare often, also because you can freeze it and take it out when needed.
Let’s see now, step by step, how to make this recipe.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: for seasoning 500 grams of pasta
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Arugula and Hazelnut Pesto
- 3 cups arugula
- 1.75 cups toasted hazelnuts
- 1 cup grated Parmesan cheese
- 2/3 cup olive oil
- 1 tsp salt
Tools
- 1 Scale
- 1 Immersion Blender
Let’s Make Arugula and Hazelnut Pesto Together
Wash the arugula and dry it, then place it in the immersion blender cup along with the toasted hazelnuts, grated Parmesan cheese, and salt. Start blending and add the olive oil.
Move the blender several times to obtain a homogeneous mixture and blend all the ingredients well. If your pesto seems too thick, add a splash of water. Initially, it might seem difficult to blend, but moving it a bit will make it easier.
The arugula and hazelnut pesto is ready to be used, or you can place it in small containers and freeze them. While waiting for the pasta to finish cooking, take a photo of your pesto and post it on social media tagging me (una riccia che pasticcia instagram and facebook) and show me your bright green!
Una Riccia Recommends
The arugula and hazelnut pesto keeps well in the fridge for three or four days when stored in an airtight container or glass jar.
FAQ (Questions and Answers)
What nuts can I substitute for hazelnuts in arugula pesto?
The hazelnuts in arugula pesto can be replaced with walnuts or cashews.
What cheeses can I use to make arugula pesto?
I made the arugula pesto with Parmesan, but it’s also very good made with half pecorino and half grana cheese.
