Pesto Sauce with Arugula

3 Reviews
100% would make this recipe again

An arugula sauce with olive oil, garlic, walnuts, and Parmesan cheese.

This rather special "pesto" where basil is replaced by arugula, may be used on pasta or to accompany grilled meats.

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Ingredients

1 bunch arugula 150 g
2 cloves garlic
1/2 cup walnuts 50 g
1/2 cup Parmesan cheese, grated 26 g
1/3 cup extra virgin olive oil 85 mL
1/4 tsp salt, to be added at the last minute 1 g

Before you start

A blender or food processor will be very useful to make the sauce.

Method

  1. Rinse the arugula well. Remove and discard any thick stems and the large leaf veins, then coarsely chop the leaves.
  2. Drop the garlic and walnuts into a food processor and finely chop them. Stop the motor, add the arugula, then process until it is finely chopped. Gradually add the grated cheese and work the mixture into an evenly blended paste. Finally, slowly mix in the olive oil, until a creamy, but thick consistency is achieved. It is preferable to add the salt only later, when using the sauce, to avoid the darkening.
  3. Transfer the pesto to a small bowl, cover with a plastic wrap and chill until ready to use.

Observations

The pesto keeps up to 7 days in the refrigerator or 2 months in the freezer.

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3 Reviews (2 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Since I tried this recipe, it is a success every time. Very addictive. A favorite with my greek friends. You can add roasted garlic on the side with caramelised onions. I spread it on a plate and put a log of goat cheese on top...DELICIOUS...!!!

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