HOW TO MAKE ARUGULA PESTO
This twist on classic pesto subs arugula for basil to make a spunky, peppery addition to pasta, chicken or topped on steak.
Provided by Heidi
Categories Condiment
Time 10m
Number Of Ingredients 7
Steps:
- In the bowl of a food processor, add the arugula, Parmesan cheese, pine nuts, garlic, lemon and kosher salt and pulse for 30 seconds to one minute or until the mixture is mostly fine.
- Turn the processor onto blend and slowly drizzle the olive oil into the mixture and process until blended. Taste and add more salt to your preference. Scrape down the sides of the bowl and blend once more. Transfer to a glass container (mine fit an 8 ounce glass container) and refrigerate for up to 2 weeks. Serve with pasta, chicken, or on flatbread or as a dipping sauce.
ARUGULA PESTO PASTA WITH GARLICKY BREADCRUMBS
An easy twist on basil pesto made with baby arugula! Bright, peppery in flavor, and affordable to make, this arugula pesto pasta is a great weeknight dinner for every season. Topped with garlicky breadcrumbs, this elegant pasta will quickly become a favorite! This recipe yields one cup of homemade pesto, which will generously coat at least 1 lb of cooked dried pasta.
Provided by Laura // A Beautiful Plate
Categories Pastas, Risottos, and Grains
Time 25m
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil.
- Prepare the Garlicky Breadcrumbs: Heat the olive oil in a medium skillet. Add the breadcrumbs and toast for about 3 minutes, stirring constantly, until they are golden and crispy. Season with salt and pepper. Add the garlic and continue sautéing for an additional 30 seconds or so. Transfer to a small bowl and set aside.
- Prepare Arugula Pesto: Pulse the garlic cloves in a large food processor until finely minced. Add the arugula, pine nuts, lemon juice, and olive oil. Pulse until mostly smooth. Season to taste with salt and pepper. Set aside.
- Add the pasta to the boiling water and cook until al dente. Reserve one cup of the pasta cooking water and drain the pasta in a colander. Transfer the pasta back to the same pot, add the arugula pesto, grated parmigiano cheese, and toss until evenly coated - adding a couple splashes of pasta cooking water as necessary.
- Serve the arugual pesto pasta with a sprinkling of garlicky breadcrumbs. Top with additional toasted pine nuts (as desired) and grated parmigiano-reggiano cheese.
Nutrition Facts : ServingSize 1 serving, Calories 555 kcal, Carbohydrate 42 g, Protein 12 g, Fat 39 g, SaturatedFat 6 g, Cholesterol 7 mg, Sodium 568 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 30 g
ARUGULA PESTO
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
ARUGULA PESTO
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.
ARUGULA PESTO PASTA
This arugula pesto pasta is the quick meatless Monday recipe you need right now. It's so easy to throw together and pistachios and arugula make a serious dream team in this arugula pesto recipe.
Provided by Kylie Perrotti
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a wide pot over medium-low heat. Add the onion and cook, stirring often for 5-6 minutes until it begins to turn translucent. Add the red Fresno chili pepper and cook for an additional 2-3 minutes.
- Turn the heat to low and allow the onions to simmer in the oil as you finish the pasta and the pesto. Stir the onions occasionally to prevent them from burning.
- Combine the pistachios, pine nuts, and garlic in a food processor and pulse until finely minced.
- Add the arugula in batches and continue pulsing until all of the arugula is minced.
- Slowly pour in the extra virgin olive oil and pulse until smooth. Add the basil leaves and continue pulsing until everything is incorporated and finely minced. Add more extra virgin olive oil, if needed. Season to taste with salt and pepper and set aside.
- Bring a large pot of salted water to a boil and add the pasta. Cook until al dente. Reserve 1 cup of the pasta cooking water and set it aside. Drain the pasta and wipe out the pot.
- Immediately return the pot to the stovetop and add the remaining 1 tablespoon neutral oil. Turn the heat to medium and add the tomatoes. Allow them to sizzle in the oil for 5-6 minutes as you finish the rest of the recipe. Once the skins are split, turn off the heat and season with salt and pepper.
- Turn the heat on the aromatics to medium-high. Add half the pasta cooking water and bring it to a boil. Allow it to reduce and thicken for 2-3 minutes. Add the cooked pasta and turn the heat to low, and toss to coat.
- Immediately add the pesto and continue tossing gently to coat the pasta with the pesto. Add more pasta cooking water, as needed, to loosen up the sauce-taste and season to your preferences. Turn off the heat.
- Divide the cooked pasta between bowls and pile the blistered cherry tomatoes on top. Garnish with more basil, if desired. Enjoy!
Nutrition Facts : Calories 454 kcal, Carbohydrate 12 g, Protein 6 g, Fat 44 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 18 mg, Sodium 81 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 33 g, ServingSize 1 serving
PASTA WITH ARUGULA, GARLIC BREADCRUMBS, PARMESAN & ROMANO
Easy, quick and so good. A alternative to a heavy cream sauce or meat sauce. This makes a wonderful side dish or a main dish. I love to serve this with a fresh mozzarella and tomato salad and some grilled bread. It makes for a great meal. Using good cheese and fresh herbs is key to this dish.
Provided by SarasotaCook
Categories High Protein
Time 20m
Yield 4-8 4 main dish, 8 side dish servings, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Bread Crumbs -- In a large sauce pan (you want a large pan as you will be adding the pasta and arugula to this pan), add the olive oil and bring to medium high heat. Add in the fresh bread crumbs and cook, stirring often, until golden brown and crisp. Add in the garlic and cook just another minute and remove from the heat. Add in the parsley, parmesan cheese, red pepper flakes and pepper. If you want you can add salt, but go easy, the parmesan, and the romano which will be added to the pasta later are salty, so you do not want to over season. You can always add more salt later. Mix to combine.
- Pasta -- Now, as you were making your bread crumbs, you should of started your pasta. It doesn't take long for thin spaghetti. Cook according to directions, in a large pot of salted water until al dente. Once the pasta is done, add in the arugula and toss. The arugula will wilt up just by the heat of the pasta - there is no reason to cook it any further. Immediately, drain the pasta and arugula well, but keep some of that pasta water. It will be used to make a light sauce.
- Combine -- Simply add the drained pasta and arugula right to the bread crumbs. Toss well to combine. Then add in the romano cheese, a little pasta water, and the basil. And again, toss well, check for any additional salt or pepper, and transfer to a serving bowl and finish with the 1/4 cup olive oil. If you don't want to add more oil, you can always serve it on the side. That way, each person can add it if they want.
- Serve -- ENJOY!
Nutrition Facts : Calories 1345.5, Fat 65.9, SaturatedFat 18.7, Cholesterol 70, Sodium 1391.8, Carbohydrate 131.6, Fiber 4.2, Sugar 5.8, Protein 56.2
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