Homemade Arugula Pesto with Mixed Nuts & Creamy Arugula Mayo Sauce
Make Arugula Pesto from Scratch: Arugula Mayo Sauce Recipe Included
Discover the vibrant flavor of homemade arugula pesto, enhanced with a blend of three nuts. This recipe also includes a simple yet delicious arugula mayo sauce made with the pesto. Perfect for pastas, sandwiches, salads, and more!
Arugula Pesto Ingredients- Fresh Arugula: 50 grams
- Mixed Nuts (Walnuts, Almonds, Cashews): 1/2 cup
- Garlic Cloves: 5
- Grana Padano Cheese (or Parmesan): 1/2 cup, grated
- Salt: 1/2 teaspoon (adjust to taste)
- Extra Virgin Olive Oil: 1/2 cup, plus more as needed for consistency
- Fresh Lemon Juice: 1 tablespoon
Arugula Mayo Sauce Ingredients- Prepared Arugula Pesto: 1 tablespoon
- Mayonnaise: 1 tablespoon
- White Balsamic Vinegar: 1 teaspoon
- Honey: 0.5 teaspoon (adjust to taste)
- Prepared Arugula Pesto: 1 tablespoon
- Mayonnaise: 1 tablespoon
- White Balsamic Vinegar: 1 teaspoon
- Honey: 0.5 teaspoon (adjust to taste)
Cooking Instructions
Step 1
Begin by preparing the arugula. Submerge the arugula in cold water for about 1-2 minutes to refresh it. Then, rinse it gently under running water 2-3 times. After rinsing, thoroughly drain the arugula, ensuring as much water as possible is removed. Excess moisture can make the pesto too thin, so this step is crucial for achieving the right consistency.
Step 2
In the bowl of a food processor or blender, add the mixed nuts (walnuts, almonds, and cashews) and the peeled garlic cloves (5 cloves).
Step 3
Now, add the well-drained arugula to the food processor. Its fresh, peppery notes will be the star of your pesto.
Step 4
Add the grated Grana Padano cheese (or Parmesan) and the salt. The cheese adds a wonderful salty and umami depth to the pesto. *Tip: If using Parmesan, be mindful of its saltiness. You might want to start with slightly less salt and adjust later after tasting. The cheese itself contributes saltiness.
Step 5
Pour in the extra virgin olive oil and fresh lemon juice. The olive oil will help create a smooth texture, while the lemon juice balances the arugula’s slight bitterness and adds a bright, fresh finish. You can add a little more olive oil if you prefer a thinner pesto.
Step 6
Process all the ingredients until smooth and well combined. Use a food processor or an immersion blender. Blend until you reach your desired consistency. You can choose to have it perfectly smooth or leave it slightly chunky for texture.
Step 7
Transfer the finished arugula pesto to a sterilized jar. To preserve its freshness and prevent oxidation, pour a layer of olive oil over the top of the pesto, ensuring it’s completely covered. This acts as a protective seal.
Step 8
For storage: If you plan to consume it within 1-2 weeks, keep it refrigerated. For longer storage, it’s best to freeze it. You can portion it into ice cube trays or small containers before freezing for easy use later.
Step 9
Now, let’s make the arugula mayo sauce. In a small bowl, combine 1 tablespoon of the prepared arugula pesto, 1 tablespoon of mayonnaise, 1 teaspoon of white balsamic vinegar, and about 0.5 teaspoon of honey. Stir everything together until well blended.
Step 10
Voila! You have a wonderfully creamy and flavorful arugula mayo sauce. The combination of fresh arugula, creamy mayo, tangy balsamic, and a hint of sweetness from the honey is absolutely delicious. You’re going to love this!
Step 11
Try using this amazing arugula mayo sauce as a spread for your sandwiches. Simply spread it on your favorite bread, then add your choice of fillings like lettuce, tomato, cheese, or deli meats for a gourmet homemade sandwich. It also works beautifully as a salad dressing or a dipping sauce.
