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.
Full Recipe
Arugula Pesto {Pesto Di Rucola}
Ingredients
- 3-4 oz arugula leaves
- ½ cup Parmesan cheese (grated)
- ½ cup Extra virgin olive oil (a bit more if needed)
- ¼ cup pine nuts
- 1 garlic clove , center removed
- Pinch of salt
Instructions
- 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.
Notes
Now try it for yourself and let me know in the comments 😉
Buon Appetito!
27 Focaccia Toppings {Easy & Delicious} - Italian Recipe Book
Saturday 22nd of May 2021
[…] Here’s the recipe for Arugula Pesto {Pesto di Rucola} […]