Arugula Pesto

Arugula Pesto

Based on 6 ratings
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Martina Trommer

Martina Trommer

Chef at Kitchen Stories

www.instagram.com/saytine/
"Delicious pesto can be made quickly, and with arugula it becomes super green and aromatic if you follow a few simple tricks. Start with sunflower oil, followed by olive oil to get rid of the bitterness of the arugula. Be sure not to heat your pesto. For a tasty pesto pasta, just mix it with hot pasta and a little cooking water. Covered with olive oil, it can be stored up to one week in the refrigerator (if you don’t finish it beforehand *wink*)."
Difficulty
Easy 👌
Preparation
10 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
50 g
arugula
20 g
blanched almonds
15 g
Parmesan cheese
½ clove
garlic
30 ml
sunflower oil
30 ml
olive oil
salt

Utensils

cutting board, frying pan, grater, immersion blender, liquid measuring cup

Nutrition per serving

Cal339
Fat35 g
Protein6 g
Carb3 g

  • Step 1/2

    Remove stems from arugula and chop finely. Wash leaves and dry well. Roast blanched almonds in a pan without oil over medium-high heat for approx. 3–5 min. until golden brown and then allow to cool. Meanwhile, grate Parmesan cheese coarsely.
    • 50 g arugula
    • 20 g blanched almonds
    • 15 g Parmesan cheese
    • cutting board
    • frying pan
    • grater

    Remove stems from arugula and chop finely. Wash leaves and dry well. Roast blanched almonds in a pan without oil over medium-high heat for approx. 3–5 min. until golden brown and then allow to cool. Meanwhile, grate Parmesan cheese coarsely.

  • Step 2/2

    Roughly process the arugula, almonds, parmesan, garlic clove and a pinch of salt with an immersion blender in a tall measuring cup. Then, gradually add sunflower oil and continue to blend. Finally, add the olive oil and blend until you get a creamy pesto. Alternatively, grind in a mortar: First grind almonds and garlic, then add arugula, followed by sunflower oil, and lastly olive oil and Parmesan. Continue to grind until creamy. Enjoy!
    • ½ clove garlic
    • 30 ml sunflower oil
    • 30 ml olive oil
    • salt
    • immersion blender
    • liquid measuring cup

    Roughly process the arugula, almonds, parmesan, garlic clove and a pinch of salt with an immersion blender in a tall measuring cup. Then, gradually add sunflower oil and continue to blend. Finally, add the olive oil and blend until you get a creamy pesto. Alternatively, grind in a mortar: First grind almonds and garlic, then add arugula, followed by sunflower oil, and lastly olive oil and Parmesan. Continue to grind until creamy. Enjoy!

  • Enjoy your meal!

    Arugula Pesto

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