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.
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.
Steps:
- Place 1/2 cup oil and next 6 ingredients in processor. Process to thick paste. With motor running, add remaining 1/4 cup oil and 2 tablespoons water to processor. Blend until smooth. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. Pour thin layer of oil over pesto; cover and chill.)
CHEF JOHN'S ALMOND ARUGULA PESTO
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
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
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
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Arugula Pesto Con Noci Recipes
Arugula pesto con noci recipes are a delicious and flavorful way to enjoy the classic taste of pesto with the added nuttiness of walnuts. Arugula, also known as rocket, is a peppery green that adds a unique and tangy flavor to the pesto.
What is Arugula?
Arugula is a leafy green vegetable that is part of the Brassica family, which also includes broccoli, kale, and cabbage. It is commonly found in Mediterranean and Italian cuisine and is known for its slightly bitter, peppery taste.
What is Pesto?
Pesto is a sauce that originated in Italy and is typically made with basil, garlic, Parmesan cheese, olive oil, and pine nuts. However, the recipe can be made with a variety of different herbs and nuts, including arugula and walnuts.
How to Make Arugula Pesto Con Noci
To make arugula pesto con noci, start by gathering the following ingredients:
- 2 cups of arugula
- 1 cup of walnuts
- 1 cup of grated Parmesan cheese
- 2 garlic cloves
- 1/2 cup of olive oil
- Salt and pepper to taste
To make the pesto, begin by toasting the walnuts in a pan over medium heat until they are golden brown and fragrant. Next, add the toasted walnuts, arugula, garlic, and Parmesan cheese to a food processor and pulse until the ingredients are combined.
Slowly add the olive oil while continuing to pulse the mixture until the pesto is smooth and well blended. Season with salt and pepper to taste.
Ways to Enjoy Arugula Pesto Con Noci
Arugula pesto con noci can be enjoyed in a variety of ways, from pasta dishes to sandwiches and salads. Here are a few ideas:
- Toss with pasta: Cook your favorite pasta and toss it with arugula pesto con noci for a quick and easy meal.
- Use as a spread: Spread arugula pesto con noci on a sandwich or wrap for added flavor.
- Mix into risotto: Add arugula pesto con noci to your favorite risotto recipe for a twist on a classic dish.
- Serve with grilled meats: Use arugula pesto con noci as a condiment for grilled chicken, steak or fish.
- Dip for vegetables: Serve arugula pesto con noci as a dip for fresh vegetables like cherry tomatoes, cucumbers, or carrots.
The Benefits of Arugula Pesto Con Noci
Arugula pesto con noci not only tastes great, but it also has several health benefits. Here are a few:
- Arugula is an excellent source of vitamins A, C, and K.
- Walnuts are high in healthy fats and are a good source of protein and fiber.
- Olive oil is rich in antioxidants and healthy fats that can help lower cholesterol levels.
In conclusion, arugula pesto con noci is a delicious and nutritious way to enjoy the classic taste of pesto with the added punch of arugula and walnuts. With its versatility and range of health benefits, arugula pesto con noci may soon become a go-to recipe in your kitchen.
Arugula pesto con noci, also known as arugula pesto with walnuts, is a delicious Italian recipe that is easy to make and can be used as a sauce or spread for various dishes. The main ingredients of this recipe are arugula, walnuts, garlic, Parmesan cheese, and olive oil. Arugula has a slightly peppery taste and is rich in vitamins and minerals. Walnuts, on the other hand, add a nutty flavor and are loaded with nutrients such as omega-3 fatty acids and antioxidants. Here are some valuable tips when making arugula pesto con noci.
1. Choose fresh and high-quality ingredients
When making arugula pesto con noci, it's crucial to use fresh and high-quality ingredients to ensure the best flavor and texture. Look for arugula that is bright green, fragrant, and free of brown spots or yellowing. Walnuts should be plump and not rancid, and Parmesan cheese should be freshly grated. Using top-quality olive oil and garlic will also make a big difference in the taste of your arugula pesto.
2. Toast the walnuts
Toasting the walnuts before blending them with the other ingredients will enhance their flavor and make them easier to process. Heat a dry skillet over medium-low heat and add the walnuts. Stir occasionally until the nuts are lightly browned and fragrant, about 5-7 minutes. Avoid overheating the nuts, as they can become bitter and lose their nutrients.
3. Use a food processor or blender
Using a food processor or a blender is the best way to achieve a smooth and creamy consistency for your arugula pesto con noci. Start by blending the garlic and toasted walnuts until they are finely chopped. Then, add the arugula and pulse until it is well combined. Finally, add the Parmesan cheese and olive oil and blend until everything is smooth and well-mixed.
4. Adjust the seasoning to taste
Arugula pesto con noci can be adjusted to your personal taste preferences. If you prefer a milder flavor, use less garlic and arugula, and add more cheese and oil. If you want a more intense flavor, add more garlic and arugula and reduce the amount of cheese and oil. Taste as you go along and adjust the seasoning as needed until you achieve the desired flavor.
5. Store the pesto properly
After making arugula pesto con noci, it's important to store it properly to maintain its freshness and flavor. Keep it in an airtight container in the refrigerator for up to a week or freeze it for up to three months. If the pesto develops a brownish layer on top, simply remove it before using.
6. Serve the pesto in different ways
Arugula pesto con noci can be used in numerous ways to enhance the flavor of your dishes. It makes an excellent sauce for pasta, rice, or quinoa dishes. You can also use it as a spread for sandwiches or as a dip for vegetables or crackers. Drizzling it over grilled meats, fish, or vegetables is also a great way to add extra flavor to your dishes.
In conclusion, arugula pesto con noci is a versatile and flavorful recipe that can be used in various ways to enhance the taste of your dishes. By choosing fresh and high-quality ingredients, toasting the walnuts, using a food processor, adjusting the seasoning to taste, storing the pesto properly, and serving it in different ways, you can create a delicious and healthy sauce or spread that your family and friends will love.
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