Arugula or also know as rocket salad is one of those slightly peppery greens that can be used in so many ways. And here’s one of them.
Do you have last-minute guests for dinner and have no idea what to make?
Keep calm and make this arugula pesto almost in a snap of a finger…or in a pulse of a food processor to be precise 😉
Then, set up the table and put pasta to boil.
And you’re done, easy as that!
This is a classic arugula pesto that pairs beautifully with ANY kind of pasta: short, long and fresh egg pasta included. Simply toss pasta cooked ‘al dente’ in large pen with a drizzle of extra virgin olive oil and arugula pesto. Serve immediately topped with Parmesan cheese and pine nuts.
Of course you can enhance it even further adding fresh Italian sausage (cooked quickly before adding pasta to a pan) or finely chopped sun-dried tomatoes.
Arugula pesto variations
If you’d like to experiment with classic arugula pesto you’ve got quite some easy (and delicious!) options to try:
- With lemon zest
- With capers and anchovy fillet
- With sun-dried tomatoes
- With walnuts instead of pine nuts
- Using half Parmesan cheese half Pecorino cheese
All that assures that your fresh batch of pesto will never be boring.
Do you have last-minute guests for dinner and have no idea what to make? Keep calm and make this arugula pesto almost in a snap of a finger!
Put all ingredients in a food processor and begin to blend.
If large chunks of pesto stick to the sides, run a spatula alongside the bowl and keep processing.
Pesto is ready when it becomes smooth and creamy (about 60-90 seconds).
Store arugula pesto in the fridge for up to 5 days.
You can add just ½ of a garlic clove if prefer a milder taste or skip it completely.
Now try it for yourself and let me know in the comments 😉