Fresh & Zesty Arugula Pesto Made Easy at Home
Simple Arugula Pesto Recipe: The Perfect Sauce for Pasta, Salads, and Sandwiches!
Hello there! This is Won’s Culinary Guide. Today, we’re making Arugula Pesto, a versatile sauce that’s perfect for a variety of dishes. Its slightly bitter and refreshing flavor is absolutely delightful! Next time, I’ll be showing you how to make a delicious Ragu Sauce using this very pesto. Get ready to elevate your meals!
Fresh Ingredients
- 1 bunch of arugula (washed and dried)
- A handful of toasted nuts (for a nutty flavor)
- 3 cloves of garlic (peeled)
- Extra virgin olive oil (generous amount)
- Salt (to taste)
- Black pepper (freshly ground preferred)
- Parmesan cheese (grated or shaved)
- 1 tablespoon fresh lemon juice
Cooking Instructions
Step 1
Start by thoroughly washing your fresh arugula under running water. Make sure to dry it completely with paper towels or a salad spinner to ensure the pesto has the best fresh flavor and texture.
Step 2
Once the arugula is dry, roughly chop it with a knife. You don’t need to chop it too finely; leaving some texture will make the pesto more interesting.
Step 3
Prepare your toasted nuts. These will add a wonderful depth of flavor and a slight crunch to the pesto. You can use almonds, pine nuts, walnuts, or a mix!
Step 4
If your nuts aren’t already chopped, give them a rough chop. You can use a food processor for this, but be careful not to turn them into a fine powder. A little bit of chunkiness is good!
Step 5
Prepare your Parmesan cheese. If you have a block, grate it finely. Freshly grated cheese melts and incorporates better, but pre-grated works too.
Step 6
Finely chop or grate your Parmesan cheese. This will help it blend smoothly into the pesto.
Step 7
Peel the garlic cloves and give them a rough mince or crush them with the side of your knife. This is a key aromatic element for the pesto.
Step 8
Now, it’s time to combine everything in a food processor or blender. Add the chopped arugula, chopped nuts, Parmesan cheese, and minced garlic. Season with a pinch of salt and freshly ground black pepper. It’s always best to start with a little seasoning and adjust later.
Step 9
Pour in the extra virgin olive oil. Start with about 1/4 of the way up the side of your food processor bowl. You can always add more if you prefer a thinner consistency.
Step 10
Add the fresh lemon juice. This brightens up all the flavors and adds a lovely zing to the pesto.
Step 11
Process or blend the ingredients until smooth and well combined. You may need to stop and scrape down the sides a few times to ensure everything is incorporated evenly. Blend until you reach your desired consistency. Your delicious, homemade arugula pesto is ready to enjoy on pasta, salads, sandwiches, and more!
