Description
Arugula pesto is a vibrant twist on the traditional basil pesto. With its peppery bite and rich, nutty flavor, this simple, fresh sauce adds a burst of boldness to pasta, sandwiches, grilled vegetables, and more. Packed with healthy fats, antioxidants, and vitamins, it’s both flavorful and nutritious.
Ingredients
Scale
- 2 cups fresh arugula, packed
- ½ cup grated Parmesan cheese
- ⅓ cup toasted pine nuts (or walnuts for a budget-friendly option)
- 2 cloves garlic, minced
- ½ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon red pepper flakes for a spicy kick
Instructions
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Toast the Nuts:
- In a dry pan over medium heat, lightly toast the pine nuts (or walnuts) until golden and fragrant, about 2-3 minutes. Let them cool slightly.
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Blend the Base:
- In a food processor, combine the arugula, toasted nuts, garlic, and Parmesan. Pulse until the mixture is finely chopped.
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Add the Liquid Gold:
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth and creamy consistency.
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Brighten It Up:
- Add lemon juice, salt, black pepper, and optional red pepper flakes. Pulse a few more times to combine.
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Taste & Adjust:
- If the pesto is too thick, add more olive oil or a splash of water to thin it out. Adjust seasoning as needed.
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Serve & Enjoy:
- Use the pesto immediately or store in an airtight container in the fridge for up to a week. For longer storage, freeze in ice cube trays and transfer to a sealed bag once solid.
Notes
- Versatile Uses: This pesto is perfect for pasta, sandwiches, roasted vegetables, grilled meats, and even as a dip.
- Adjustable Spice Level: Feel free to add more or less red pepper flakes based on your spice preference.
- Storage Tips: If freezing, the pesto will last for months, so you can enjoy it even when arugula isn’t in season.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for toasting nuts)
- Category: Condiment, Sauce
- Method: Blending
- Cuisine: Italian