Arugula Pesto Sauce Recipes

ARUGULA PESTO

Arugula Pesto image

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

Ingredients

2 garlic cloves, cut in half, green shoots removed
2 heaped tablespoons shelled walnuts
4 ounces arugula, stemmed, washed and dried 2 cups leaves, tightly packed
1/2 teaspoon salt
1/3 to 1/2 cup extra virgin olive oil, as needed
1/3 to 1/2 cup freshly grated Parmesan, to taste

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

Arugula Pesto image

An easy Arugula Pesto recipe.

Provided by Max Sussman

Categories Sauce Leafy Green Vegetable Vegetarian Arugula Raw

Number Of Ingredients 6

Ingredients

1/2 cup (2 oz/60 g) walnut pieces
1 garlic clove, minced
2 cups (2 oz/60 g) packed arugula leaves
1/2 cup (2 oz/60 g) freshly grated Parmesan cheese
Kosher salt
1 cup (8 fl oz/250 ml) extra-virgin olive oil

Steps:

1. In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.

ARUGULA PESTO RECIPE

Arugula Pesto Recipe image

Arugula pesto is a sauce that we use to flavor all kinds of pasta: spaghetti, tagliatelle, rigatoni and even gnocchi. Arugula pesto is typically slightly bitter than others pesto sauces, such as basil pesto (Pesto Genovese). On the other hand, we know that rocket salad is bitter. But using walnuts, the bitterish taste feels very little. You can use other types of dried fruits, such as almonds, hazelnuts or pine nuts. Arugula pesto sauce is simple and quick to make and if you prepare it the day before, is even better. It's also excellent with soups, grilled vegetables or spread on toasted bread.

Provided by Recipes from Italy

Categories sauces recipes

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

100 g (3,5 oz) of arugula salad
80 g (2,80 oz) of shelled walnuts
30 g (1 oz or 3 tablespoons) of Parmigiano cheese
30 g (1 oz or 3 tablespoons) of Pecorino Romano cheese
1 clove of garlic
250 ml of extra virgin olive oil
4 ice cubes

Steps:

Toast the walnuts in a pan for 2 minutes
put them in a blender with Parmigiano cheese, Pecorino cheese and garlic clove.
Add half oil and blend at maximum speed for 2/3 minutes.
add the rocket salad and the ice cubes. Blend all.
Place the pesto in a small bowl and use it to season all kinds of pasta.

Nutrition Facts : ServingSize 100 g, Calories 86 cal

ARUGULA PESTO

Arugula Pesto image

Arugula pesto made with fresh arugula leaves, garlic, olive oil, walnuts, and Parmesan cheese.

Provided by Elise Bauer

Categories Condiment Sauce Arugula Pesto Walnut

Time 35m

Number Of Ingredients 7

Ingredients

2 cups of packed arugula leaves, stems removed
1/2 cup of shelled walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced
1/2 teaspoon salt

Steps:

Brown the garlic: Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
Toast the nuts: Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
3a Process in food processor: (the fast way) Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese. 3b Use Mortar and pestle Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.
Adjust to taste: Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste. Serve with pasta, over freshly roasted potatoes , or as a sauce for pizza . Links: Mortar and Pestle Pesto de Roquette et Pesto Rouge from Clotilde of Chocolate and Zucchini

Nutrition Facts : Calories 304 kcal, Carbohydrate 4 g, Cholesterol 11 mg, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, Sodium 494 mg, Sugar 0 g, Fat 31 g, ServingSize Makes 1 heaping cup, UnsaturatedFat 0 g

SPINACH AND ARUGULA PESTO

Spinach and Arugula Pesto image

Provided by Tyler Florence

Categories side-dish

Time 30m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1 pound fresh spinach, washed and trimmed
1 bunch fresh arugula, washed and trimmed
3 garlic cloves, roughly chopped
1/4 teaspoon salt
1/2 cup walnut pieces, toasted
1/2 cup grated Pecorino Romano
1/2 lemon, juiced
2 tablespoons water
1/3 cup extra-virgin olive oil

Steps:

In a food processor or blender, combine spinach, arugula, garlic, salt, walnuts, cheese, lemon juice, and water. Process until they form a paste. Gradually blend in olive oil, taste adjust seasoning if necessary.

POACHED CHICKEN BREASTS WITH ARUGULA PESTO SAUCE

Poached Chicken Breasts with Arugula Pesto Sauce image

Categories Food Processor Chicken Garlic Poach Quick & Easy Low Cal Parmesan Pine Nut Arugula Chill Gourmet

Yield Serves 6

Number Of Ingredients 11

Ingredients

For arugula pesto sauce
3 cups packed arugula (about 3/4 pound), washed well and spun dry
1/3 cup pine nuts, toasted golden and cooled
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1 large garlic clove, chopped
3 tablespoons olive oil
1/4 cup hot water plus additional if desired
3 cups chicken broth
2 cups water
3 whole boneless skinless chicken breasts (about 2 1/4 pounds), halved

Steps:

Make arugula pesto sauce:
In a food processor pulse together all sauce ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.
In a 6-quart saucepan bring broth and water to a boil. Add chicken and simmer, covered, 9 minutes. Remove pan from heat and let chicken stand in cooking liquid, covered, until cooked through, about 20 minutes. Chicken may be poached 1 day ahead, cooled completely, uncovered, in cooking liquid, and chilled, covered. Bring chicken to room temperature to continue. Drain chicken and slice 1/4 inch thick. Serve chicken with sauce.

ARUGULA PESTO

Arugula Pesto image

Serve this arugula pesto on hot smoked salmon for a delicious main course.

Provided by Martha Stewart

Categories Dinner Recipes

Yield Makes 1/3 cup

Number Of Ingredients 6

Ingredients

1 large bunch arugula (about 1 packed cup), trimmed and coarsely chopped
2 tablespoons extra-virgin olive oil
1 small garlic clove, minced
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon coarse salt
Freshly ground pepper, to taste

Steps:

Combine all of the ingredients together in a food processor fitted with a blade attachment. Pulse until smooth. Serve immediately.

CREAMY ARUGULA PESTO PASTA SAUCE

Creamy Arugula Pesto Pasta Sauce image

Make and share this Creamy Arugula Pesto Pasta Sauce recipe from Food.com.

Provided by Homebasics

Categories Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1 garlic clove, 1
2 tablespoons toasted pine nuts, 30 ml
3 cups loosely-packed baby arugula, leaves 750 ml
2 cups loosely-packed fresh parsley leaves, 500 ml
1 tablespoon extra virgin olive oil, 15 ml
1/3 cup Hellmann's mayonnaise, 75 ml
2 tablespoons lemon juice, 30 ml
salt and pepper

Steps:

In the bowl of a food processor, mince the garlic. Add the pine nuts, arugula, parsley and olive oil to the bowl and purée for about 30 seconds or until well minced. Add the mayonnaise and lemon juice and purée just until combined. Season with salt and pepper. Makes 1 cup (250 mL) of sauce, enough to coat 1 lb (500 g) of pasta.

Nutrition Facts : Calories 608.4, Fat 52.5, SaturatedFat 6.7, Cholesterol 20.4, Sodium 641.2, Carbohydrate 34.3, Fiber 5.7, Sugar 8.6, Protein 8.4

ARUGULA PESTO

Arugula Pesto image

This pesto from chef Sara Foster is used in her Arugula Pesto Snap Beans recipe from "Sara Foster's Southern Kitchen."

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

Ingredients

4 cups firmly packed arugula, washed and drained
1 cup (3 ounces) freshly grated Parmesan cheese
1/2 cup slivered almonds
4 cloves garlic, smashed
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Juice of 1 lemon
1/2 cup extra-virgin olive oil

Steps:

Place arugula, cheese, almonds, garlic, salt, and pepper in the jar of a blender or bowl of a food processor and pulse several times to chop. Add lemon juice and pulse until pureed. With the motor running, add olive oil and puree until smooth. Use immediately or store in an airtight container, refrigerated, for up to 1 week.

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

Ingredients

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

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