Versatile, fresh and creamy, arugula pesto is a light alternative to the traditional - equally tasty - Genovese pesto. Arugula pesto is a simple recipe you can entertain friends and family with as it can be served both hot or cold in a myriad of dishes.
Few people know that arugula pesto can also be a vegan sauce, replacing the Parmigiano Reggiano in the recipe or eliminating it altogether. This delectable green sauce serves as a condiment to a good plate of pasta, is delicious with meats and may also be eaten on a cracker, just like guacamole.
Below is the recipe for arugula pesto and why, once discovered, you can not do without it .
ARUGULA PESTO: THE RECIPE
Given its similarity to the recipe of pesto alla Genovese, but with a slightly bitter aftertaste typical of arugula, this pesto is very simple to make. To prepare it just a few ingredients will be enough:
100 g (one large bunch) of fresh arugula
100 ml (3.5 oz) of extra virgin olive oil
1 clove of garlic
50 g (1/4 cup) of Parmigiano Reggiano
50 g (1/4 cup) of Pecorino
50 g (1/4 cup) of pine nuts (or walnuts, if you prefer)
Salt to taste
Fresh ground pepper to taste
To prepare the arugula pesto:
Place the arugula, pine nuts and other ingredients in a food processor and puree everything until you get a smooth and creamy mixture. Once made, the arugula pesto keeps well for 2-3 days in the refrigerator.
A tip: pour a little olive oil on top, so that the oil helps keep it fresh. Store in an airtight jar to prevent your arugula pesto from losing its freshness.
If you want to opt for a vegan arugula pesto, try eliminating the Parmigiano and Pecorino and opting for the walnuts. Simply toast about 50 g of nuts in the pan to make them even crispier but allow them to cool before blending with the other ingredients to prevent the arugula from browning. For extra oomph you can add a teaspoon or two of nutritional yeast, which has a cheesy flavor similar to that of Parmesan but without the dairy.
HOW TO USE ARUGULA PESTO
Arugula pesto is extremely versatile: it can be spread on sandwiches, served with eggs, added to vinaigrettes and makes a superb sauce for spiralized vegetable noodles.
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