in Recipes

Iceberg arugula pesto

updated

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Ingredients for 1 servings:

  • ½ head of iceberg lettuce, approx. 100 – 150 g
  • 50 g arugula
  • 2 cloves garlic
  • 50 g pine nuts
  • 75 g Parmesan
  • some lemon juice
  • 100 ml olive oil
  • Salt and pepper, from the mill

Instructions

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

Lightly toast the pine nuts in a nonstick pan without fat. Peel the garlic and finely chop. Wash the iceberg lettuce and arugula, shake dry, and coarsely chop. Grate the Parmesan cheese. Place the iceberg lettuce and arugula in a tall bowl. Add the garlic and pine nuts and blend with a hand blender until smooth. Gradually add the oil. Season with salt and pepper. Finally, stir in the Parmesan cheese. Season to taste with lemon.

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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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