Quick and Creamy ARUGULA and Walnut PESTO, a fragrant sauce for pasta. Ready in 5 minutes, perfect for main courses or appetizers.
The arugula pesto with walnuts is a great alternative to classic Genoese pesto. It has a bolder and slightly spicy flavor thanks to the arugula, balanced by the sweetness of the walnuts.
It is easy and quick to prepare, requires no cooking, and can be stored in the fridge for a few days. Great for dressing pasta, but also spread on crostini, bruschetta, or added to grain salads. A perfect idea for fresh and tasty summer recipes!
The arugula gives a bold flavor, the walnuts add sweetness and softness, while the extra virgin olive oil binds everything into a creamy blend. An economical recipe perfect for summer.
It can be stored in the refrigerator or frozen in small portions, making it ideal for those who love to always have a ready and healthy dressing available. Prepare it in advance and enjoy whenever you want.
Follow me in the kitchen today there is arugula pesto with walnuts.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz arugula
- 2 tbsp grated Parmesan
- 0.7 oz walnuts
- 0.35 oz pine nuts
- 1 clove garlic (optional)
- 1/3 cup extra virgin olive oil
- 4 leaves basil
Steps
Wash the arugula thoroughly under cold water, drain and dry it carefully.
Place the arugula, Parmesan, walnuts, and garlic (if using) in a blender.
Start blending while slowly pouring in the oil until you achieve a creamy consistency.
Adjust salt and pepper, and if desired, add a few drops of lemon to maintain the bright green color.
Transfer the pesto to a glass jar and cover the surface with a drizzle of oil.
Bon appétit
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Quick and Creamy ARUGULA and Walnut PESTO
Try it with cold pasta, couscous, or barley for a quick lunch.
Also great with gnocchi, cold lasagna, summer sandwiches, or potato salads.
Add some lemon zest or fresh mint for an even more summery touch.
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FAQ (Questions and Answers) Quick and Creamy ARUGULA and Walnut PESTO
How long does arugula pesto with walnuts last?
It keeps in the refrigerator for 3-4 days in an airtight jar, covered with a drizzle of oil to prevent oxidation.
Can I freeze it?
Yes, you can freeze it in small containers or ice cube trays. It keeps for up to 2 months and is perfect for use as needed.
Which pasta shapes go best with the pesto?
It pairs well with trofie, orecchiette, gnocchi, spaghetti, and short pasta like fusilli and penne.
Can I substitute the walnuts with other nuts?
Of course! You can use almonds, cashews, or pistachios for a different but equally delicious variation.
Is it also suitable for cold dishes?
Yes, it is ideal for cold pasta, rice salads, couscous, crostini, and summer main courses like carpaccio and flatbreads.
How do you remove the bitterness from arugula pesto?
Just add the walnuts, they are perfect for sweetening it.
