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
Steps:
- In a food processor or blender add the arugula, parmesan and pecorino cheese, salt, chopped garlic, pine nuts and 1/4 cup olive oil to start. Blend ingredients on medium speed until it starts to combine, then add another 1/4 cup of olive oil and blend again for approximately 30 seconds, then add a tablespoon or 2 of the remaining olive oil until you reach your desired thickness. Mix with cooked pasta, sprinkle with grated Parmesan Cheese. Enjoy.
Nutrition Facts : Calories 944 kcal, Carbohydrate 7 g, Protein 21 g, Fat 94 g, SaturatedFat 18 g, Cholesterol 40 mg, Sodium 1145 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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
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
ARUGULA-BASIL PESTO WITH PINE NUTS, PARMESAN AND RICOTTA
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 cup pesto
Number Of Ingredients 7
Steps:
- Toast the pine nuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
- Add the arugula, basil and 1/4 teaspoon salt and pulse until finely chopped.
- Add the parmesan and pulse to combine.
- Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the ricotta. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.
CHEF JOHN'S ALMOND ARUGULA PESTO
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
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
ARUGULA BASIL PESTO
Skip the salt and pepper because the salty taste you'll get from the cheese and the arugula will give you a nice bite! I used optional Recipe #149428 for the cheese.
Provided by Rita1652
Categories Sauces
Time 5m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients but the oil in food processor and pulse till chopped.
- Pour oil through feed tube while processing till creamy.
Nutrition Facts : Calories 130, Fat 12.9, SaturatedFat 2, Cholesterol 2.9, Sodium 69.1, Carbohydrate 1.9, Fiber 0.5, Sugar 0.3, Protein 2.7
ARUGULA PESTO
An easy Arugula Pesto recipe.
Provided by Max Sussman
Categories Sauce Leafy Green Vegetable Vegetarian Arugula Raw
Number Of Ingredients 6
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
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
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.
More about "pesto with arugula recipes"
VEGAN ARUGULA PESTO - FORK IN THE ROAD
From forkintheroad.co
ARUGULA PESTO WITH PARSLEY | THE SEASONED VEGETABLE
From seasonedvegetable.com
ARUGULA PESTO RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5 ARUGULA PESTO RECIPES THAT ARE FRESH AND FLAVORFUL
From allrecipes.com
ARUGULA PESTO | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
ARUGULA BASIL PESTO WITH PECANS - SUNKISSED KITCHEN
From sunkissedkitchen.com
5 MINUTE ARUGULA BASIL PESTO - LENA'S KITCHEN
From lenaskitchenblog.com
HOW TO MAKE ARUGULA PESTO | FOODIECRUSH.COM
From foodiecrush.com
ARUGULA PESTO RECIPE - LOVE AND LEMONS
From loveandlemons.com
HOW TO MAKE ARUGULA PESTO - BEST ARUGULA PESTO RECIPE
From goodhousekeeping.com
FIVE MINUTE LEMON ARUGULA PESTO - BOWL OF DELICIOUS
From bowlofdelicious.com
ARUGULA WALNUT PESTO - COOKIE AND KATE
From cookieandkate.com
ARUGULA PESTO WITH WALNUTS | GIRL HEART FOOD®
From girlheartfood.com
BASIL ARUGULA PESTO - GET ON MY PLATE
From getonmyplate.com
ARUGULA PESTO (ROCKET PESTO) - CAROLINE'S COOKING
From carolinescooking.com
EASY ARUGULA PESTO RECIPE - THE KITCHEN GIRL
From thekitchengirl.com
ARUGULA PESTO RECIPE | MYRECIPES
From myrecipes.com
EASY ARUGULA PESTO & 5 WAYS TO USE IT - PRONGHORN RESORT
From pronghornresort.com
ARUGULA-PISTACHIO PESTO RECIPE | BON APPéTIT
From bonappetit.com
EASY ARUGULA PESTO RECIPE - PINA BRESCIANI
From pinabresciani.com
ARUGULA AND ALMOND PESTO | THE SPLENDID TABLE
From splendidtable.org
ARUGULA PESTO RECIPE | MYRECIPES
From myrecipes.com
ARUGULA PECAN PESTO - INQUIRING CHEF
From inquiringchef.com
ARUGULA PESTO RECIPE - SERIOUS EATS
From seriouseats.com
PESTO WITH ARUGULA | HOMEMADE RECIPE. - MYCOOKINGPLACE
From mycookingplace.com
ARUGULA AND PEPITA PESTO | CANADIAN LIVING
From canadianliving.com
PASTA PRIMAVERA WITH ARUGULA PESTO - MEDITERRANEAN RECIPES
From fooddiez.com
EASY ARUGULA PESTO (WITH VIDEO!) - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
LEMON ARUGULA PESTO - GARDEN FRESH INGREDIENTS INTO A TASTY SAUCE
From simplegreensmoothies.com
ARUGULA PESTO RECIPE WITH PASTA - HOW TO MAKE ARUGULA PESTO
From honest-food.net
ARUGULA PESTO PIZZA RECIPE - COOKIE AND KATE
From cookieandkate.com
ARUGULA PESTO - CONDIMENTS - BOLD AND TASTY
From boldandtasty.com
SPAGHETTI WITH ARUGULA PESTO | RICARDO
From ricardocuisine.com
ARUGULA PESTO WITH ALMONDS RECIPE | FEASTING AT HOME
From feastingathome.com
6 PESTO RECIPES WITH KALE, BASIL, CARROT TOPS AND MORE GREENS - THE ...
From washingtonpost.com
ARUGULA PESTO RECIPE - NUT FREE - RACHEL COOKS®
From rachelcooks.com
WALNUT-ARUGULA PESTO RECIPE - GAIL HOBBS-PAGE | FOOD & WINE
From foodandwine.com
ARUGULA PESTO RECIPE WITH PARMESAN & LEMON ZEST - PLATINGS
From platingsandpairings.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love