Arugula Pesto
Arugula pesto is a very delicate but flavorful dressing, quick to prepare and ideal for dressing pasta in the summer season, given its freshness. With this uniquely flavored cream, you can make excellent first courses using a type of pasta that embraces its creamy consistency, like cavatelli or any other kind of past you prefer. It really takes just a few steps to make this delicious condiment!
Ingredients: (for about 14 oz of pesto)
Arugula 3.5 oz (100 g)
Extra virgin olive oil 2 cups (150 g)
Walnuts 1.8 oz (50 g)
Parmigiano cheese 1.8 oz (50 g) - freshly grated
Pecorino cheese (Romano) 1.75 oz (50 g) - freshly grated
Garlic 1 clove (Optional)
Fine salt to taste
Preparation:
To prepare the arugula pesto, wash the arugula very well, dry it, and place it in the bowl of a food processor; also add the walnuts, Parmigiano and the Pecorino (Romano) cheese and the salt
At this point, add a small quantity of the olive oil. Start to blend everything at low speed and, gradually, add the remaining olive oil in a thin stream, until you get a well-mixed and smooth cream.
If you are not going to use the arugula pesto immediately, you can store it in the refrigerator for a few days by placing it in a container with a lid, covered with a drizzle of olive oil.
When it's time to mix it with the pasta, you can soften it by stirring in a few tablespoons of the pasta cooking water.
How to store:
The arugula pesto can be stored for 2-3 days in the refrigerator, in a jar tightly closed and well covered with a layer of oil. Alternatively, it can be frozen in small jars, to then unfreeze it in the refrigerator.
Tip:
If you want, you can use wild arugula for an even stronger flavour.
Arugula Pesto
