Arugula Pesto

Arugula Pesto

Arugula pesto with roasted almonds and parmesan, an easy and quick recipe that is full of flavors!

This is a great way to use up the fresh arugula that’s been sitting in your fridge for a few days and you’re tired of eating as is. No waste!

You can use whole, sliced or silvered almonds… Just watch out when roasting in the oven as they can burn pretty fast. You could as well use pine nuts or hazelnuts (the skin will come off easily after roasting).

I find it easier to blend the pesto in two times since the arugula fills up the blender pretty fast and mine is not very powerful. I blend all the ingredients together with half of the arugula first, and then add the rest of the arugula.

You can keep homemade pesto in the fridge for up to a week. It’s going to harden so don’t forget to take it out of the fridge 15 minutes prior to using if you are planning to spread or mix it in a cold preparation like a salad for example.

Arugula pesto can be incorporated in many different dishes : savory babka with pistachios ; pasta ; mixed with sour cream or plain yogurt to make a dip ; spread on a pizza or savory tart ; use as a salad dressing…

Pasta with arugula pesto in a bowl, view from the top
Arugula pesto in a mason jar with a spoon

Arugula Pesto

Pesto made of arugula, roasted almonds and parmesan.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Sauce
Cuisine Italian
Servings 6 people
Calories 330 kcal

Equipment

  • Stand blender

Ingredients
  

  • 6 cups arugula (100 g)
  • cup almonds (50 g)
  • cup parmesan (70 g)
  • 1 garlic clove
  • cup olive oil (150 ml)
  • ¼ tsp salt
  • 1 pinch pepper

Instructions
 

  • Put the almonds on a baking tray lined with parchment paper and roast for 6 minutes at 350°F – 180°C.
    Allow to cool down.
  • Crush them and blend with all the ingredients.
  • Serve with pasta, as a salad dressing or a dip!

Notes

  • You can use whole, sliced, silvered almonds… Just watch out when roasting in the oven as it can burn pretty fast. You could as well use pine nuts or hazelnuts (the skin will come off easily after roasting).
  • I find it easier to blend the pesto in two times since the arugula fills up the blender pretty fast and mine is not very powerful. I blend all the ingredients together with half of the arugula first, and then add the rest of the arugula.
  • You can keep homemade pesto in the fridge for up to a week. It’s going to harden so don’t forget to take it out of the fridge 15 minutes prior to using if you are planning to spread or mix it in a cold preparation like a salad for example.
     
Keyword arugula, Arugula pesto, Pesto


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