Arugula Pesto Sauce Recipes
HOW TO MAKE SPICY ARUGULA PESTO
What makes this Pesto SO special, you might ask? Well, this pesto has double peppery-bite with promise of far less calories! Yes, my friends! This Pesto, not only TOPS the chart for being flavorful, it also comes with vegan and paleo promise! Not even a touch of cheese in here! Then what makes it taste delicious and so flavorful? Well, there are few magic ingredients in this pesto sauce which not only provide, taste, silky texture but mimic the taste of parmesan cheese. Big promise? I know! But you have try it once to believe me! Now, that magic ingredient, I mean ingredients(s) are: cashews, lemon juice, and jalapeno!!I know!!! This is not an authentic Pesto Recipe. I mean, in Italian world, pesto needs parmesan cheese, and pine nuts. But, in my world, frankly, parmesan is not required in this pesto sauce. And pine nuts! Gosh! Pine nuts are so costly! I often end-up with pistachios, even walnuts and cashews but pine nuts! Unless, I'm really in mood to splurge a little, of course ;)Even though not authentic, the peppery arugula with spicy jalapeno, creamy cashews, silky smooth extra virgin olive oil, and lemon juice create a creamy, nutty, and aromatic Pasta Sauce!Trust me, this Pesto Sauce has everything to make Pasta Dinner crave-worthy!!I'm sure you will wonder, why do I eat Arugula Pesto and not Classic Basil Pesto?! No offense, I love me Basil Pesto and often make Basil Pesto Pasta for quick and easy dinner! However, I'm a huge salad lover! So, more than Basil, my refrigerator mostly has a box of arugula, with a few handfuls left unused. Also, just like Basil, arugula is a delicious and healthy dark-leafy green. It offers key nutrients like phytochemicals to combat cancer, antioxidants, and vitamins. SO, friends, it is good for you!! Eat more arugula!As I mentioned, this Pesto Sauce is vegan, gluten free, dairy free, paleo, and has less calories per serving. Just a moderate amount of oil and nuts used.Now, I think I have given you enough facts to try this twisted classic pesto with just few, easy to find, delicious ingredients! Friends, need I say more?! Go get some arugula and enjoy some healthy, Pesto Pasta for dinner, tonight!! -Savita
Provided by Savita
Categories Pasta
Time 5m
Number Of Ingredients 7
Steps:
- In a food processor jar, add all of the above ingredients except oil and seasoning (salt and pepper).
- With food processor's motor running slow, add olive oil in one slow stream until pesto is pureed and creamy. (scrap the sides of bowl once in-between to puree everything evenly)
- Taste and adjust salt and black pepper. If needed, taste and add a little more lemon juice too. Remove in a jar with lid. Refrigerate until ready to use. Keeps well for up-to one week!
PASTA WITH ARUGULA PESTO
The unique flavour of arugula makes this pesto peppery and robust.
Provided by Jessica
Categories World Cuisine Recipes European Italian
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Combine the walnuts, garlic, arugula, and cilantro or basil in a food processor or blender. Whirl them just until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl. (At this point the pesto can be frozen. Thaw it before proceeding.)
- Stir the Parmesan cheese, salt, and cayenne into the pesto
- Bring a large pot of salted water to a boil. Add the pasta, and cook it, stirring occasionally, until it is just tender. Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly.
- Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.
Nutrition Facts : Calories 376.8 calories, Carbohydrate 40.5 g, Cholesterol 70.9 mg, Fat 19.6 g, Fiber 1.9 g, Protein 10.5 g, SaturatedFat 3.7 g, Sodium 80.2 mg, Sugar 2.8 g
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
Serve this arugula pesto on hot smoked salmon for a delicious main course.
Provided by Martha Stewart
Categories Dinner Recipes
Yield Makes 1/3 cup
Number Of Ingredients 6
Steps:
- Combine all of the ingredients together in a food processor fitted with a blade attachment. Pulse until smooth. Serve immediately.
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
PESTO WITH ARUGULA
This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It's addictive!
Provided by Mark Caron
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 15m
Yield 12
Number Of Ingredients 11
Steps:
- Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.
Nutrition Facts : Calories 191 calories, Carbohydrate 3.2 g, Fat 19.4 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 2.8 g, Sodium 125.4 mg, Sugar 0.4 g
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
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
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
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
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- Add everything except the olive oil into a food processor. Pulse until everything is finely-chopped.
- With the food processor running, drizzle in the olive oil slowly until the mixture is combined. Puree until smooth, scraping down the sides as needed. If the pesto is too thick, thin it out with a tablespoon or two of olive oil or water.
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- In a food processor, combine the garlic, arugula, half the pine nuts and the oil and process until finely chopped.
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5/5 (1)Published 2021-12-31Category Recipe Roundup
- Easy Mint and Arugula Pesto Sauce. We usually think of pizza when we think of pesto, but you can use this delicious, bright green pesto on anything you like!
- Arugula-Almond Pesto Pizza. Of course, pesto also tastes great on pizza, which is why we think the two go hand-in-hand like they do in this recipe. You’ll make the pesto using the same ingredients in the pesto above, but then, you’ll add it to pizza dough with mozzarella, tomatoes, arugula, and more.
- Bacon Arugula and Egg Wraps. You can even work arugula into your breakfast dishes with this bacon, arugula, and egg wrap. It’s packed with protein and will help start your morning off right.
- Warm Arugula Bread Salad. Bread salad may seem like a very odd (and unhealthy) salad, but once you realize the bread is just homemade croutons, it makes a bit more sense.
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- Israeli Couscous Salad. Israeli couscous salad is an excellent option if you’re looking for something with lots of garden-fresh flavor and a bit of lemon and Dijon zestiness.
- BLT Panzanella. Who says BLTs can’t be healthy?! With this BLT panzanella, you’ll get all the yumminess of a true BLT with only a fraction of the carbs.
- Strawberry Arugula Salad with Feta and Balsamic Vinaigrette. This recipe has two main components: the salad and the salad dressing. For the salad, you can stick to the recipe or add your own favorite salad ingredients.
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5/5 (9)Category SauceCuisine ItalianCalories 970 per serving
- Add arugula, basil, oil, parmesan, lemon juice, garlic and salt in a food processor until fully processed. Might need to scrape down the sides to ensure everything is well combined.
- Serve immediately or store in the refrigerator covered with a thin layer of olive oil for up to three days, or in the freezer for up to three months in a mason jar.
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- Wash and prep the arugula: First, clean the arugula by submerging it in a large bowl of water and swishing to remove dirt. Dry in a salad spinner or lay it flat on a plate or kitchen towel.
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- Place all ingredients except for olive oil in the bowl of a food processor fitted with blade attachment. Pulse until very finely chopped.
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