in Recipes

Arugula pesto

Spread the love

Ingredients for 4 servings:

  • 200 g arugula
  • 1 bunch of basil
  • 150 g Parmesan
  • 100 g pine nuts
  • 6 tbsp olive oil
  • pepper
  • Salt

Instructions

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

Rocket pesto

Roast the pine nuts (in a nonstick frying pan, without oil, over medium heat). Wash the arugula and basil. Pick the basil leaves. Roughly chop the arugula with scissors. Place everything in a bowl. Set aside 1 handful of pine nuts for garnish. Add the remaining pine nuts and 100g of cheese to the arugula and basil. Puree everything with an immersion blender or food processor. Season with 1/4 teaspoon salt and freshly ground pepper. Add 6-8 tablespoons of olive oil. Mix everything well and pour into a pan. Heat briefly. Garnish with pine nuts. Sprinkle grated cheese on top. Serve the pesto on pasta. Goes well with 500g pasta.

Facebook Comments

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.

Aunt Elfriede's pasta casserole

Butter cake à la Mama