ARUGULA PESTO
Steps:
- In a food processor or blender add the arugula, parmesan and pecorino cheese, salt, chopped garlic, pine nuts and 1/4 cup olive oil to start. Blend ingredients on medium speed until it starts to combine, then add another 1/4 cup of olive oil and blend again for approximately 30 seconds, then add a tablespoon or 2 of the remaining olive oil until you reach your desired thickness. Mix with cooked pasta, sprinkle with grated Parmesan Cheese. Enjoy.
Nutrition Facts : Calories 944 kcal, Carbohydrate 7 g, Protein 21 g, Fat 94 g, SaturatedFat 18 g, Cholesterol 40 mg, Sodium 1145 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ARUGULA PESTO
To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren't called pestos, yet that's what they are - all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains - risottos made with rice, barley, or wheat - and as a topping for tomatoes. It's great on its own, spooned onto a thick slice of country bread. Don't use a sharp olive oil with this, or it will overwhelm the arugula.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 10m
Yield Makes about 2/3 cup
Number Of Ingredients 6
Steps:
- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 67 grams, Carbohydrate 8 grams, Fat 86 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 511 milligrams, Sugar 2 grams
ARUGULA PESTO
Steps:
- Brown the garlic: Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
- Toast the nuts: Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
- 3a Process in food processor: (the fast way) Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese. 3b Use Mortar and pestle Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.
- Adjust to taste: Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste. Serve with pasta, over freshly roasted potatoes , or as a sauce for pizza . Links: Mortar and Pestle Pesto de Roquette et Pesto Rouge from Clotilde of Chocolate and Zucchini
Nutrition Facts : Calories 304 kcal, Carbohydrate 4 g, Cholesterol 11 mg, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, Sodium 494 mg, Sugar 0 g, Fat 31 g, ServingSize Makes 1 heaping cup, UnsaturatedFat 0 g
ARUGULA PESTO
An easy Arugula Pesto recipe.
Provided by Max Sussman
Categories Sauce Leafy Green Vegetable Vegetarian Arugula Raw
Number Of Ingredients 6
Steps:
- 1. In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.
ARUGULA PESTO RECIPE
Arugula pesto is a sauce that we use to flavor all kinds of pasta: spaghetti, tagliatelle, rigatoni and even gnocchi. Arugula pesto is typically slightly bitter than others pesto sauces, such as basil pesto (Pesto Genovese). On the other hand, we know that rocket salad is bitter. But using walnuts, the bitterish taste feels very little. You can use other types of dried fruits, such as almonds, hazelnuts or pine nuts. Arugula pesto sauce is simple and quick to make and if you prepare it the day before, is even better. It's also excellent with soups, grilled vegetables or spread on toasted bread.
Provided by Recipes from Italy
Categories sauces recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Toast the walnuts in a pan for 2 minutes
- put them in a blender with Parmigiano cheese, Pecorino cheese and garlic clove.
- Add half oil and blend at maximum speed for 2/3 minutes.
- add the rocket salad and the ice cubes. Blend all.
- Place the pesto in a small bowl and use it to season all kinds of pasta.
Nutrition Facts : ServingSize 100 g, Calories 86 cal
ARUGULA AND WALNUT PESTO
The strong, meaty flavor of the walnuts balances out the astringency of the arugula, a good blend of flavors.
Provided by Mercy
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
- Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
- Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
- Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
- Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.
- Makes enough pesto sauce for an ample serving of pasta for four people.
ARUGULA BASIL PESTO
Skip the salt and pepper because the salty taste you'll get from the cheese and the arugula will give you a nice bite! I used optional Recipe #149428 for the cheese.
Provided by Rita1652
Categories Sauces
Time 5m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients but the oil in food processor and pulse till chopped.
- Pour oil through feed tube while processing till creamy.
Nutrition Facts : Calories 130, Fat 12.9, SaturatedFat 2, Cholesterol 2.9, Sodium 69.1, Carbohydrate 1.9, Fiber 0.5, Sugar 0.3, Protein 2.7
ARUGULA PESTO
Steps:
- To make the pesto, zest and juice the lemon, straining out the seeds, and add both to the bowl of a food processor. Add the garlic, arugula, Pecorino, almonds, red pepper flakes, 1/2 teaspoon salt and pepper to taste. Pulse everything until it's finely chopped, scraping down the sides of the bowl.
- With the food processor running, slowly pour in the olive oil until everything is blended into a paste. Taste and add more salt, pepper, lemon juice or olive oil if needed. Transfer the pesto to an airtight container and refrigerate it for up to 10 days.
ARUGULA PESTO WITH PASTA
Any variety of arugula will work, as will any other peppery green for that matter; dandelion greens or cress are great substitutes. And of course basil or parsley work, too. As for the pasta, if you don't feel like making your own, any store-bought will do. I'd choose orecchiette, fusilli or gemelli.
Provided by Hank Shaw
Time 10m
Number Of Ingredients 7
Steps:
- Put the garlic and pine nuts, plus a pinch of salt, into the mortar and pound it until the bits no longer jump out of the mortar. Add some of the cheese and some of the arugula a little at a time and keep pounding and mixing with the pestle. Keep doing this until you have a pretty good paste. Grind in the lemon juice, then drizzle in a little olive oil and keep grinding and pounding. Keep doing this, little by little, until the pesto is the consistency you want: You'll need between 1/4 and 1 cup, depending on how loose you want the sauce.
Nutrition Facts : Calories 36 kcal, Carbohydrate 1 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 18 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HOW TO MAKE ARUGULA PESTO
This twist on classic pesto subs arugula for basil to make a spunky, peppery addition to pasta, chicken or topped on steak.
Provided by Heidi
Categories Condiment
Time 10m
Number Of Ingredients 7
Steps:
- In the bowl of a food processor, add the arugula, Parmesan cheese, pine nuts, garlic, lemon and kosher salt and pulse for 30 seconds to one minute or until the mixture is mostly fine.
- Turn the processor onto blend and slowly drizzle the olive oil into the mixture and process until blended. Taste and add more salt to your preference. Scrape down the sides of the bowl and blend once more. Transfer to a glass container (mine fit an 8 ounce glass container) and refrigerate for up to 2 weeks. Serve with pasta, chicken, or on flatbread or as a dipping sauce.
ARUGULA PESTO
This pesto from chef Sara Foster is used in her Arugula Pesto Snap Beans recipe from "Sara Foster's Southern Kitchen."
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place arugula, cheese, almonds, garlic, salt, and pepper in the jar of a blender or bowl of a food processor and pulse several times to chop. Add lemon juice and pulse until pureed. With the motor running, add olive oil and puree until smooth. Use immediately or store in an airtight container, refrigerated, for up to 1 week.
ARUGULA PESTO PASTA
This arugula pesto pasta is the quick meatless Monday recipe you need right now. It's so easy to throw together and pistachios and arugula make a serious dream team in this arugula pesto recipe.
Provided by Kylie Perrotti
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a wide pot over medium-low heat. Add the onion and cook, stirring often for 5-6 minutes until it begins to turn translucent. Add the red Fresno chili pepper and cook for an additional 2-3 minutes.
- Turn the heat to low and allow the onions to simmer in the oil as you finish the pasta and the pesto. Stir the onions occasionally to prevent them from burning.
- Combine the pistachios, pine nuts, and garlic in a food processor and pulse until finely minced.
- Add the arugula in batches and continue pulsing until all of the arugula is minced.
- Slowly pour in the extra virgin olive oil and pulse until smooth. Add the basil leaves and continue pulsing until everything is incorporated and finely minced. Add more extra virgin olive oil, if needed. Season to taste with salt and pepper and set aside.
- Bring a large pot of salted water to a boil and add the pasta. Cook until al dente. Reserve 1 cup of the pasta cooking water and set it aside. Drain the pasta and wipe out the pot.
- Immediately return the pot to the stovetop and add the remaining 1 tablespoon neutral oil. Turn the heat to medium and add the tomatoes. Allow them to sizzle in the oil for 5-6 minutes as you finish the rest of the recipe. Once the skins are split, turn off the heat and season with salt and pepper.
- Turn the heat on the aromatics to medium-high. Add half the pasta cooking water and bring it to a boil. Allow it to reduce and thicken for 2-3 minutes. Add the cooked pasta and turn the heat to low, and toss to coat.
- Immediately add the pesto and continue tossing gently to coat the pasta with the pesto. Add more pasta cooking water, as needed, to loosen up the sauce-taste and season to your preferences. Turn off the heat.
- Divide the cooked pasta between bowls and pile the blistered cherry tomatoes on top. Garnish with more basil, if desired. Enjoy!
Nutrition Facts : Calories 454 kcal, Carbohydrate 12 g, Protein 6 g, Fat 44 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 18 mg, Sodium 81 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 33 g, ServingSize 1 serving
ARUGULA PESTO
Provided by Michael Chiarello : Food Network
Categories condiment
Time 11m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the arugula in a large sieve and plunge it into the boiling water. Immediately immerse all the arugula and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the arugula into the ice water bath and stir again so it cools as fast as possible. Drain well.
- Squeeze the water out of the arugula with your hands until very dry. Roughly chop the arugula and put in a blender. Add the garlic, salt and pepper to taste, olive oil, 2 tablespoons of the pine nuts, and the vitamin C, if using. Blend for at least 30 seconds. In this way the green of the arugula will thoroughly color the oil. Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator.
- Pull out before dinner to get to room temperature. Before serving, add the remaining 1 tablespoon toasted pinenuts.
ARUGULA PESTO
Categories Sauce Food Processor Nut No-Cook Low Carb Vegetarian Quick & Easy Parmesan Pine Nut Arugula Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper. (Can be made ahead. Cover and let stand up to 2 hours at room temperature or refrigerate up to 1 day. Bring to room temperature before using.)
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- Preheat the oven to 350°. Put the walnuts in a pie plate and toast for about 8 minutes, or until golden and fragrant. Let cool completely.
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- Using an immersion blender, chop the ingredients for a few minutes then pour in the extra virgin olive oil (a little at a time) and blend until creamy and smooth.
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- To a mini food processor, add arugula, salt, black pepper and garlic. Pulse a few times until blended. Stop and scrape sides of processor, as necessary, with a spatula.
- With the processor going, drizzle in lemon juice and olive oil. Stop and scrape sides of the processor again.
- Add walnuts and Parmesan cheese and pulse another couple of times. I like some texture in the pesto so I don't pulse the walnuts too much, but you can blend until you have reached the consistency that works for you. Recipe yields about one cup. Enjoy immediately or pour into a storage jar, cover, refrigerate and enjoy within 5 days.Note: If your pesto is too thick, add a little more oil to loosen or thin. If it's too thin, add a tad more arugula.
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- Make the Arugula-Pesto: In the bowl of a food processor, combine the garlic and pine nuts. Process until finely chopped. Add the arugula, pecorino and lemon juice. Season with a pinch of salt and pepper. Process until coarsely chopped.
- With the processor running, slowly add in the olive oil in a steady stream. Process until smooth. Taste and adjust for seasoning with salt and pepper.
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- Very quickly shock the greens, in boiling water for a second or two, and then immediately plunging it into ice water to stop the arugula from over cooking. This results in a bright green pesto.
- Start by toasting the almonds, either whole or slivered, in a dry pan in the oven on 350F. It should only take about 5 minutes or so. Once the almonds are a light golden brown, and have a nutty smell, remove them from the oven and cool them completely.
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- Lightly toast the pine nuts either in a dry frying pan over a medium heat or under the broiler/grill until lightly brown. Keep an eye on them as you don't want to burn them and they can go quickly.
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- Add the olive oil while the food processor is running, if an option, or else add a little at a time, pulsing in between. Stir and either use or transfer to a sealable container and cover with a layer of olive oil and store in the fridge until needed.
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