Arugula and Walnut Pesto
4 servings
60 minutes
Arugula and walnut pesto is an original interpretation of the classic Italian sauce known for its rich flavor and aroma of fresh herbs. Arugula adds a spicy, slightly bitter note to this pesto, while walnuts contribute depth and a delicate creaminess. Roasted garlic softens the sharpness, giving a warm, slightly caramelized hue. Olive oil makes the texture velvety, and Parmesan adds characteristic saltiness. This pesto pairs perfectly with pasta, toast, salads or even as an accompaniment to meat dishes. It can transform the taste of familiar dishes by adding sophistication and freshness of Mediterranean cuisine.
1
Heat a skillet over medium heat. Add 6 cloves of garlic, unpeeled. Sauté until golden brown. Cool and peel.
- Garlic: 6.5 cloves
2
Reheat the pan and fry the nuts until golden brown. Let cool.
- Crushed walnuts: 65 g
3
In a blender, mix the leaves, removing the stems, nuts, finely chopped roasted garlic, and 0.5 clove of fresh garlic. Add salt and blend until smooth.
- Rocket (arugula): 140 g
- Crushed walnuts: 65 g
- Garlic: 6.5 cloves
- Salt: 0.5 teaspoon
4
Gradually add olive oil, whisk again. Transfer the pesto to a bowl and add parmesan. Mix well.
- Extra virgin olive oil: 0.5 glass
- Grated Parmesan cheese: 60 g
