Recipe: Arugula pesto
So, I grew two big pots of arugula in my windowsill and used the harvested leaves of one pot for days in salads, on sandwiches and as pizza topping. I used the rest to make pesto. Check the recipe here.
Arugula pesto is good for dipping at parties: dip crudités such as celery, carrot or cucumber. It will taste great on a cracker too. This pesto will make a nice sauce for pasta, and you could use it as topping for soup.
Should you have some leftover arugula in your fridge that’s starting to wilt, please use it up to make this pesto. Excellent for fighting food waste!
- 75 grams (1/2 a cup) of arugula leaves
- 25 grams (0.9 oz) of parmesan cheese, in small chunks
- 2 cloves of garlic, peeled and chopped
- 30 grams (1 oz) of dry roasted pine nuts¹
- olive oil, extra vergine
- ~5 basil leaves
- juice of 1/2 a lemon
- salt and pepper
- Put all the ingredients in a food processor: tear the arugula and basil leaves, make sure the pieces of garlic and cheese are small enough. Start by adding a small splash of olive oil.
- As the ingredients are mixing, check the consistency of the pesto. If it's too coarse, add more olive oil. Add small dashes of oil at a time and continue this process until the required texture has been reached. For dipping you can leave the pesto more solid, if you wish to use it as a sauce you can liquify it more by adding oil.
- Season with salt and pepper.
- If needed, add more cheese or lemon juice to taste.
- You can keep the pesto in the fridge for a few weeks if you cover it with a layer of olive oil. This will seal off the pesto.
- ¹Instead of pine nuts, you can use unsalted cashews or almonds.