Almond Arugula Pesto Recipes

CHEF JOHN'S ALMOND ARUGULA PESTO

Chef John's Almond Arugula Pesto image

Arugula is also quite a beautiful herb. Fragrant, spicy, crisp; it makes a great pesto. I paired it with raw almonds for a combo that was just amazing on a grilled hanger steak. Subtle it's not, but that's okay sometimes.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

½ cup arugula leaves, or more to taste
⅓ cup olive oil
⅓ cup raw almonds
4 cloves garlic
salt to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add arugula and cook until bright green, about 30 seconds. Remove arugula to a bowl full of ice water for several minutes until cold. Drain and wring out arugula.
Pulse arugula, olive oil, almonds, and garlic together in a blender, scraping down the sides, until mixture just becomes a coarse puree. Pour puree into a bowl and season with salt.

Nutrition Facts : Calories 210 calories, Carbohydrate 2.6 g, Fat 22 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 40.4 mg, Sugar 0.5 g

PENNE RIGATE WITH ARUGULA-ALMOND PESTO

Penne Rigate with Arugula-Almond Pesto image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 25m

Number Of Ingredients 8

Ingredients

5 ounces baby arugula, some leaves reserved for garnish
3 tablespoons blanched almonds, toasted and chopped (2 ounces)
1 small clove garlic, chopped
3 tablespoons fresh lemon juice
1/4 cup grated Parmesan (1 ounce)
Coarse salt
1/2 cup extra-virgin olive oil, plus more for drizzling
1 pound penne rigate

Steps:

Combine arugula, almonds, garlic, lemon juice, and cheese in the bowl of a food processor; season with salt. Pulse until coarsely pureed. With motor running, slowly add oil, processing to a paste.
Bring a large pot of water to a boil; add salt. Cook pasta until al dente, according to package instructions. Drain; transfer pasta to a bowl. Add pesto and toss to coat evenly. Drizzle with oil, garnish with arugula leaves, and serve immediately.

ALMOND-ARUGULA PESTO

Almond-Arugula Pesto image

Categories Almond Arugula

Yield makes enough for one 13 1/2 x 4-inch tart

Number Of Ingredients 8

Ingredients

1/4 cup whole almonds, toasted
3/4 cup arugula, rinsed well
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon crème fraîche
3 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1 garlic clove
Coarse salt and freshly ground pepper

Steps:

In a food processor, pulse all the ingredients except salt and pepper until smooth. Season with salt and pepper. The pesto can be refrigerated in an airtight container for up to 2 days.

ALMOND-ARUGULA PESTO

Almond-Arugula Pesto image

Use this pesto to make our Fresh Green Tart.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes enough for one 13 1/2 -by- 4 -inch tart

Number Of Ingredients 8

Ingredients

1/4 cup whole almonds, toasted
3/4 cup arugula, rinsed well
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon creme fraiche
3 tablespoons extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
1 garlic clove
Coarse salt and freshly ground pepper

Steps:

In a food processor, pulse all ingredients except salt and pepper until smooth. Season with salt and pepper.

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