HOW TO MAKE SPICY ARUGULA PESTO
What makes this Pesto SO special, you might ask? Well, this pesto has double peppery-bite with promise of far less calories! Yes, my friends! This Pesto, not only TOPS the chart for being flavorful, it also comes with vegan and paleo promise! Not even a touch of cheese in here! Then what makes it taste delicious and so flavorful? Well, there are few magic ingredients in this pesto sauce which not only provide, taste, silky texture but mimic the taste of parmesan cheese. Big promise? I know! But you have try it once to believe me! Now, that magic ingredient, I mean ingredients(s) are: cashews, lemon juice, and jalapeno!!I know!!! This is not an authentic Pesto Recipe. I mean, in Italian world, pesto needs parmesan cheese, and pine nuts. But, in my world, frankly, parmesan is not required in this pesto sauce. And pine nuts! Gosh! Pine nuts are so costly! I often end-up with pistachios, even walnuts and cashews but pine nuts! Unless, I'm really in mood to splurge a little, of course ;)Even though not authentic, the peppery arugula with spicy jalapeno, creamy cashews, silky smooth extra virgin olive oil, and lemon juice create a creamy, nutty, and aromatic Pasta Sauce!Trust me, this Pesto Sauce has everything to make Pasta Dinner crave-worthy!!I'm sure you will wonder, why do I eat Arugula Pesto and not Classic Basil Pesto?! No offense, I love me Basil Pesto and often make Basil Pesto Pasta for quick and easy dinner! However, I'm a huge salad lover! So, more than Basil, my refrigerator mostly has a box of arugula, with a few handfuls left unused. Also, just like Basil, arugula is a delicious and healthy dark-leafy green. It offers key nutrients like phytochemicals to combat cancer, antioxidants, and vitamins. SO, friends, it is good for you!! Eat more arugula!As I mentioned, this Pesto Sauce is vegan, gluten free, dairy free, paleo, and has less calories per serving. Just a moderate amount of oil and nuts used.Now, I think I have given you enough facts to try this twisted classic pesto with just few, easy to find, delicious ingredients! Friends, need I say more?! Go get some arugula and enjoy some healthy, Pesto Pasta for dinner, tonight!! -Savita
Provided by Savita
Categories Pasta
Time 5m
Number Of Ingredients 7
Steps:
- In a food processor jar, add all of the above ingredients except oil and seasoning (salt and pepper).
- With food processor's motor running slow, add olive oil in one slow stream until pesto is pureed and creamy. (scrap the sides of bowl once in-between to puree everything evenly)
- Taste and adjust salt and black pepper. If needed, taste and add a little more lemon juice too. Remove in a jar with lid. Refrigerate until ready to use. Keeps well for up-to one week!
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
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
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
FUSILLI WITH SPICY PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 54m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed.
- Season with salt and pepper, to taste. Garnish with Asiago cheese shavings and serve.
- *Cook's Note: For a milder pesto, remove the seeds from the jalapeno pepper.
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:
- To make the pesto, zest and juice the lemon, straining out the seeds, and add both to the bowl of a food processor. Add the garlic, arugula, Pecorino, almonds, red pepper flakes, 1/2 teaspoon salt and pepper to taste. Pulse everything until it's finely chopped, scraping down the sides of the bowl.
- With the food processor running, slowly pour in the olive oil until everything is blended into a paste. Taste and add more salt, pepper, lemon juice or olive oil if needed. Transfer the pesto to an airtight container and refrigerate it for up to 10 days.
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.
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