Arugula – tomato spread

Ingredients for 4 servings:

• 1 bowl of arugula
• 2 tbsp tomato paste or 6 – 10 sun-dried tomatoes in oil
• n. B. Olive oil (up to 600 ml)
• ½ tsp salt
• 1 clove(s) garlic
• e.g. chili powder or pepper
• 1 pinch(s) of sugar, if desired
• 75 g Parmesan, grated or yeast flakes, amount according to taste
• possibly feta cheese

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

with Parmesan or for vegans with yeast flakes

Place the washed and spun-dry arugula (100-125 g) in a tall container with olive oil, tomato paste or pickled tomatoes, garlic, salt, and chili or pepper. Puree everything using a food processor or immersion blender. Start adding the olive oil slowly and experiment to see how much you need. The amount depends on whether you’re using tomato paste or sun-dried tomatoes. Don’t add the arugula all at once, but add it in portions until it’s all used up. The mixture will be green-brown and creamy. Then transfer the spread to a bowl and thoroughly stir in the grated Parmesan cheese or, for vegans, nutritional yeast. You can also use feta cheese, but this will give the spread a completely different flavor. This is one of my favorite spreads for weekend breakfasts—on baguette or white bread rolls. The arugula and tomato spread is also great as a dip or for grilling, or as a pesto for pasta!