Pesto arugula is a quick and easy recipe, very versatile. Thanks to my friend Erik and his beautiful garden, I can prepare this recipe with fresh organic arugula! I love the bitter taste of this green, balanced with the sweet and sour flavor of Parmigiano Reggiano and pine nuts. Pesto Arugula is perfect to toss pasta, but is great also as seasoning of baked or boiled vegetables and chicken or brisket salad. Try it on simply spread on toasted bread as well, it is delicious!
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- 3.5 oz (100 gr) baby arugula
- 1 cup (100 gr) Parmigiano Reggiano
- 1 clove garlic
- 7.5 tbsp (110 ml) extra virgin olive oil
- ¼ cup (35 gr) pine nuts
- ½ tsp black pepper
- to taste cooking salt
PESTO ARUGULA RECIPE
Rinse arugula and dry with paper towel. Peel and crush the garlic. Grate Parmigiano Reggiano. Pestle all the ingredients in a mortar until smooth and consistent or process with a blender, adding the olive oil a little at time. Pour pesto arugula into a jar and store in fridge up to 3 days or freeze.
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ROASTED CARROTS with balsamic and arugula pesto
PRINTABLE VERSION
- 3.5 oz (100 gr) baby arugula
- 1 cup (100 gr) Parmigiano Reggiano
- 1 clove garlic
- 7.5 tbsp (110 ml) extra virgin olive oil
- ¼ cup (35 gr) pine nuts
- ½ tsp black pepper
- to taste cooking salt
- PESTO ARUGULA RECIPE
Rinse arugula and dry with paper towel. Peel and crush the garlic. Grate Parmigiano Reggiano. Pestle all the ingredients in a mortar until smooth and consistent or process with a blender, adding the olive oil a little at time. Pour pesto arugula into a jar and store in fridge up to 3 days or freeze. 
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