Arugula pesto is a more delicate and digestible variation of the classic Pesto alla Genovese. Quick and easy to prepare, it is ideal for seasoning pasta dishes, but also perfect for spreading on crostini or adding to cold dishes like pasta or grain salads.
Arugula pesto is perfect for:
Arugula pesto also makes a wonderful gourmet gift idea: pour the pesto into small jars, add a personalized label, and give something truly original.
Thoroughly wash the arugula under cold running water and dry it very well using a clean kitchen towel or a salad spinner. Removing excess water is essential to achieving a creamy pesto consistency.
Get the remaining ingredients ready: grate the cheeses (Parmesan and Pecorino), peel the garlic if using, and have the almonds handy. For a more intense flavor, you can lightly toast the almonds in a pan.
Place the arugula, almonds, cheeses, and garlic into a food processor or blender. Pulse for a few seconds. Then, while the processor is running, slowly drizzle in the extra virgin olive oil until you achieve a smooth and creamy texture.
Taste the pesto and adjust the salt if necessary. Depending on the aging and saltiness of the cheeses, you may not need to add much.
Transfer the pesto to a glass jar and cover the surface with a thin layer of olive oil. Store in the refrigerator for up to one week, or freeze in small airtight containers for longer storage.
Although often associated with Ligurian cuisine, arugula is a plant used in many regional Italian traditions. Arugula pesto is a modern and versatile variation that suits those looking for lighter alternatives. The almonds provide a delicate, sweet note, but if you prefer a bolder flavor, you can substitute them with walnuts or lightly toasted pine nuts.
