Best Almond Arugula Pesto Recipes

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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

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

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

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

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.

CHEF JOHN'S ALMOND ARUGULA PESTO



CHEF JOHN'S ALMOND ARUGULA PESTO image

Categories     Leafy Green     Nut

Number Of Ingredients 4

1/2 cup (or more to taste) arugula leaves
1/3 cup olive oil
1/3 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.
  • 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.

PENNE RIGATE WITH ARUGULA-ALMOND PESTO



Penne Rigate with Arugula-Almond Pesto image

Number Of Ingredients 8

5 ounces baby arugula - reserve some for garnish
3 tablespoons blanched almonds toasted and chopped
1 clove garlic chopped
3 tablespoons fresh lemon juice
1/4 cup grated parmesan
1 pinch coarse salt
1/2 cup EVOO
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

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.

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 @MakeItYours

Number Of Ingredients 5

1/2 cup arugula leaves, or more to taste
1/3 cup olive oil
1/3 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.

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Almond arugula pesto is a delicious twist on traditional basil pesto, adding a peppery kick to the classic sauce. It's a versatile sauce that pairs well with pasta, sandwiches, and as a dipping sauce for veggies. In this article, we'll explore everything you need to know about almond arugula pesto recipes.

What is Almond Arugula Pesto?

Almond arugula pesto is a vibrant green sauce made from blending fresh arugula, toasted almonds, garlic, Parmesan cheese, and olive oil. The ingredients create a flavorful and healthy alternative to traditional basil pesto. It has a slightly nutty and earthy flavor thanks to the toasted almonds which marries perfectly with the peppery punch of the arugula.

Ingredients

  • 2 cups of packed arugula leaves
  • 1/2 cup of almonds, toasted and cooled
  • 1/2 cup of grated Parmesan cheese
  • 2 garlic cloves
  • 1/2 cup of olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. In a food processor, pulse the garlic cloves until finely chopped.
  2. Add the toasted almonds and pulse until they are coarsely ground.
  3. Add the arugula, Parmesan cheese, salt, and pepper to the food processor and pulse until the mixture is finely chopped.
  4. With the food processor running, slowly pour the olive oil through the feed tube until the pesto is smooth and well combined.
  5. Check for seasoning and add more salt and pepper if needed.

Serving Suggestions

Almond arugula pesto is an incredibly versatile sauce that can be used in many different dishes. Here are some ideas for serving this delicious sauce:
  • Toss with freshly cooked pasta, add cherry tomatoes, and grilled chicken for a quick and easy weeknight dinner.
  • Serve as a dip for veggies, crackers, or breadsticks
  • Spoon it onto a sandwich, gives an extra layer of flavor to grilled cheese, chicken, or paninis.
  • Top grilled fish or chicken with a generous spoonful of pesto for an aromatic finish.

Conclusion

Almond arugula pesto is a simple but tasty sauce that adds a bold twist to traditional pesto recipes. With just a few simple ingredients, you can create a versatile condiment that enhances a variety of dishes, making it a staple in any kitchen. So, why not give almond arugula pesto a try and elevate your cooking game with its unique and delicious flavor!

Valuable Tips when Making Almond Arugula Pesto Recipes

Pesto is a versatile Italian sauce that can be used in a variety of dishes such as pasta, sandwiches, and salads. The classic pesto recipe typically includes fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. However, there are several variations of this recipe that can be made depending on what ingredients you have on hand. One such variation is almond arugula pesto. Here are some valuable tips to keep in mind when making almond arugula pesto recipes.
1. Choose Fresh Ingredients
The key to making a delicious almond arugula pesto is to use fresh ingredients. Make sure that you select fresh arugula leaves that are bright green in color and not wilted. The almonds should be whole and not stale or rancid. Additionally, choose freshly grated Parmesan cheese instead of pre-grated cheese, which can have additives that affect the flavor of your pesto.
2. Toast Your Almonds
Toasting your almonds before making almond arugula pesto can enhance their flavor and add a nice crunch. All you have to do is spread the almonds on a baking sheet and bake at 350°F for about 10 minutes or until lightly browned. Be sure to let them cool before using them in your pesto.
3. Use High-Quality Olive Oil
Olive oil is an essential ingredient in all pesto recipes. However, using high-quality extra-virgin olive oil can elevate the flavor of your almond arugula pesto. Look for olive oils that are rich and fruity with a peppery finish. If you can, choose a variety that is cold-pressed.
4. Blend Pesto in Batches
When making almond arugula pesto, it is best to blend the ingredients in batches rather than all at once. This will ensure that the pesto is evenly blended and does not become too thick or pasty. It will also prevent the pesto from overheating and becoming too oily.
5. Add Salt at the End
Adding salt to your almond arugula pesto recipe is crucial as it brings out the flavors of the ingredients. However, it is important to add salt at the end of the process after you have blended all the ingredients together. This will give you better control over the salt content and prevent your pesto from becoming too salty.
6. Store Pesto in a Sealed Container
Once you have made your almond arugula pesto, it is important to store it in a sealed container in the refrigerator. Pesto can oxidize quickly, which can affect its flavor and color. To prevent this from happening, cover the pesto with a layer of olive oil to create a barrier between the pesto and the air. Alternatively, you can freeze your pesto for later use.
7. Experiment with Ingredients
One of the great things about making almond arugula pesto is that there are many different ingredients you can experiment with to create unique and flavorful variations. You can add different herbs like parsley or cilantro, substitute almonds with other nuts like walnuts or pistachios, or add a squeeze of lemon juice for a tangy flavor. Don't be afraid to try new ingredients and techniques to create your perfect pesto recipe.

Conclusion

Almond arugula pesto is a delicious and healthy alternative to traditional pesto. By following these valuable tips, you can create a flavorful pesto that is versatile and can be used in many different recipes. Remember to use fresh ingredients, toast your almonds, blend in batches, and experiment with different ingredients to make your perfect pesto recipe.

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