Arugula Pesto: A Fresh Twist on a Classic Italian Sauce
Pesto is a beloved Italian staple, traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. But have you ever tried arugula pesto? With its vibrant green color and slightly peppery, tangy flavor, arugula brings a bold, fresh twist to the classic sauce. It’s quick to make, versatile, and perfect for adding a burst of flavor to your meals.
Why Arugula Pesto?
Arugula, also known as rocket in some countries, has a naturally peppery taste that pairs beautifully with the richness of Parmesan and the nuttiness of pine nuts or walnuts. Unlike traditional basil pesto, arugula pesto has a slightly spicy bite, making it ideal for those who love bold flavors.
Arugula Pesto
Arugula pesto is versatile, fresh, and perfect for those looking to elevate everyday dishes. Its peppery bite and vibrant green color make it as beautiful as it is delicious.
5
minutes0
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Ingredients
1 Cup 1 Arugola
1/3 Cup 1/3 Grated Parmesan Cheese
1/3 Cup 1/3 Grated Pecorino Cheese
1 1 Clove of Garlic
1/3 Cup 1/3 Walnuts or Pine Nuts
1/3 Cup 1/3 Extra Virgin Olive Oil
Directions
- In a small dry skillet over medium heat, lightly toast the pine nuts or walnuts until golden and fragrant. Remove and let cool.
- In a food processor, combine the nuts, garlic, Pecorino, and Parmesan cheese. Pulse until coarsely chopped.
- Add the arugula and the oil and blend everything.
- If the mixture is too thick, add a little more olive oil or a splash of water until you reach your desired texture.
Notes
- Storage: Store in an airtight container in the fridge for up to 3 days, or freeze individual portions in ice cube trays.
