Best Chef Johns 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

ONE PAN ORECCHIETTE PASTA



One Pan Orecchiette Pasta image

Every year when it's time to go back to school I get inundated with requests from students to post recipes that are super-easy, cost pennies, and require a bare minimum of kitchen equipment. This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and most importantly: only uses one pan or pot for the entire procedure.

Provided by Chef John

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil
½ onion, diced
salt to taste
8 ounces spicy Italian sausages, casings removed
3 ½ cups low-sodium chicken broth, divided, or as needed
1 ¼ cups orecchiette pasta, or more to taste
½ cup roughly chopped arugula, or to taste
¼ cup finely grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
  • Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
  • Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 46.2 g, Cholesterol 59.7 mg, Fat 39.1 g, Fiber 2.5 g, Protein 31.2 g, SaturatedFat 11.7 g, Sodium 1359.8 mg, Sugar 4.4 g

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