in Italy

Arugula Pesto

updated

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Ingredients for 1 servings:

  • 50 g arugula
  • 10 g basil
  • 25 g pine nuts
  • 25 g cheese (Pecorino), grated
  • 25 g Parmesan, grated
  • 2 garlic cloves
  • 100 ml olive oil
  • Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Roast the pine nuts in a dry pan until golden brown. Dice the garlic cloves and heat them gently in a pan with some of the olive oil (about 1 minute). Do not let them brown. Wash the basil and arugula and spin them dry in a salad spinner. Place the pine nuts, garlic, arugula, and basil in a blender and process. Finally, stir in the olive oil and grated cheese. Season the pesto with salt to taste. Pour the pesto into jars and refrigerate. The pesto must be covered with olive oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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