Aromatic Arugula & Basil Pesto
Arugula and Basil: That Enchanting Combination
Create a delightful pesto sauce by combining fresh arugula and fragrant basil. It’s a versatile condiment that elevates any dish, from pasta to salads and bread.
Ingredients
- 10 grams fresh basil leaves
- 50 grams baby arugula
- 1/4 teaspoon fine salt
- 1/2 cup extra virgin olive oil
- 5 cloves garlic
- 1/2 cup toasted nuts (walnuts, almonds, cashews, etc.)
- 1/2 cup grated Grana Padano cheese
Cooking Instructions
Step 1
Gently soak the arugula in water to refresh it, then carefully remove any tough stems. Rinse the leaves thoroughly multiple times under running water to wash away any dirt or impurities.
Step 2
Wash the basil leaves under running water, ensuring both sides are clean. After washing, drain the arugula and basil well; this step is crucial for preserving the freshness and quality of your pesto.
Step 3
Place the prepared arugula and basil leaves into a blender or food processor.
Step 4
Add the toasted nuts for a rich, nutty flavor. You can lightly toast them beforehand for an even more enhanced taste.
Step 5
Add the 5 cloves of garlic for a pungent kick and the 1/4 teaspoon of fine salt to season.
Step 6
Pour in the 1/2 cup of grated Grana Padano cheese for a savory depth and the 1/2 cup of extra virgin olive oil to create a smooth consistency.
Step 7
Using an immersion blender or the food processor, blend all the ingredients until smooth and you achieve your desired pesto texture. If the pesto seems too thick, you can add a little more olive oil to adjust the consistency.
Step 8
Transfer the freshly made pesto into a sterilized jar. To help preserve its freshness, pour a thin layer of olive oil over the surface of the pesto, creating a seal.
