Arugula Pesto: A VEGETARIAN Cream by Giallo Zafferano

We bought a bag of arugula for a pizza night at our house with a couple of friends, and we had some left. So, we decided to try making Arugula Pesto. You can add this pesto to pasta, but we opted to use it to prepare sandwiches with burrata cheese and dried tomatoes.

Homemade Arugula Pesto (June 2024)

Homemade Arugula Pesto, Burrata Cheese, and Dried Tomatoes Sandwich (June 2024)

Ingedients

1. 100 g arugula
2. 150 g extra virgin olive oil (I added 100 g and had a liquidy pesto)
3. 50 g pine nuts (I used almonds instead)
4. 50 g grated Grana Padano cheese
5. 50 g pecorino cheese
6. 1 garlic clove
7. Fine salt (optional, as pecorino cheese is already salty)

Methods

• Pulse the clean and dry rucola with the garlic.
• Add all the remaining ingredients except the oil.
• Gradually add the oil until you achieve a smooth and homogeneous consistency

NOTE:

I initially added only 100 g of oil, which resulted in a very smooth consistency. To adjust this, I then pulsed a handful of oats, which made the pesto more creamy.

You can find the original full recipe in Italian on Giallo Zafferano.

Pesto di rucola

Italiano

Potete trovare la ricetta in italiano su Giallo Zafferano.

Pesto di rucola