100% Arugula Pesto
Crafting Pure Arugula Pesto: Harnessing the Full Flavor of Arugula
Building on our previous recipe which incorporated spinach for a balanced flavor, this version focuses solely on arugula to create a pesto with an even more intense and pure taste. The distinct peppery bite and vibrant freshness of arugula are truly highlighted, making it a perfect addition to elevate any dish. Prepare to savor the unadulterated essence of arugula!
Ingredients- 80 grams fresh wild arugula
- 5 cloves garlic
- 1 cup (240ml) extra virgin olive oil
- 1/2 cup (approx. 50g) finely grated Parmesan cheese
- 20 grams pine nuts, blanched
- 1 packet mixed nuts (e.g., a daily nut mix), approx. 20-30 grams
- 2 grams fine sea salt (approx. 1/4 teaspoon)
- 1 tablespoon (15ml) fresh lemon juice
Cooking Instructions
Step 1
Thoroughly wash the fresh arugula under running water. It’s crucial to let the water drain completely afterward. Excess moisture can lead to a watery pesto consistency.
Step 2
In a dry pan over low heat, gently toast the pine nuts and mixed nuts until fragrant and lightly golden. This process enhances their nutty aroma and improves their texture. Be careful not to burn them.
Step 3
Place the toasted pine nuts and mixed nuts, peeled garlic cloves, and the thoroughly drained arugula into a food processor or blender.
Step 4
Feel free to adjust the amount of ingredients to suit your personal taste and desired consistency. The measurements provided are a guideline, and you can freely modify them without any issues.
Step 5
Add the grated Parmesan cheese, extra virgin olive oil, fresh lemon juice, and fine sea salt to the processor. For a different flavor profile, you can substitute Parmesan with Grana Padano cheese, or use anchovies (1-2 fillets) instead of salt for an umami boost. Experiment to find your perfect blend.
Step 6
Now, process all the ingredients using a hand blender or food processor until smooth and well combined, achieving your desired pesto consistency. A slightly textured pesto often offers a more appealing mouthfeel.
Step 7
Sterilize a glass jar by boiling it and ensure it is completely dry. Spoon the finished arugula pesto into the prepared jar. To preserve its freshness for longer, pour extra virgin olive oil over the top of the pesto, ensuring it is fully covered. This creates a seal that helps prevent oxidation.
