Spicy Arugula and Spinach Pesto
4 servings
20 minutes
Spicy pesto made from arugula and spinach is a bold interpretation of the classic Italian sauce. Its rich green color and piquant flavor arise from a blend of fresh greens, nuts, spices, and Parmesan. The history of pesto begins in Genoa, where it is traditionally made with basil, but this version offers a spicier note highlighted by pink pepper and garlic. A light acidity from lemon and vinegars gives the sauce balance, while olive oil creates a velvety texture. It’s the perfect accompaniment for pasta, appetizers, or even spread on crispy bread.
1
Prepare the ingredients, wash and dry the greens, grate the cheese.
- Parmesan (Parmigiano Reggiano): 25 g
2
Add nuts (except pine nuts) and pumpkin seeds to the blender. Optionally, add pink pepper and 10g of black sesame. Blend for a few seconds.
- Almond: 20 g
- Pumpkin seeds: 20 g
- Salted pistachios: 25 g
- Brazil nuts: 15 g
- Pink peppercorns: 5 g
3
Add onion, garlic, and cheese. Blend again.
- Leek: 25 g
- Garlic: 10 g
- Parmesan (Parmigiano Reggiano): 25 g
4
In a dry hot pan, roast pine nuts and 10g of white sesame, stirring constantly. Let cool.
- Pine nuts: 25 g
- Sesame seeds: 20 g
5
Add greens and chopped hot pepper to the blender.
- Spinach: 125 g
- Rocket (arugula): 125 g
6
Whip the mixture well and add the cooled pine nuts and sesame.
- Pine nuts: 25 g
- Sesame seeds: 20 g
7
Add oil and salt. The amount of oil directly depends on the desired consistency.
- Olive oil: 200 ml
- Pink Himalayan salt: 2 teaspoons
8
Whip, then add lime and lemon juice.
- Lemon: 0.5 piece
- Lime: 0.5 piece
9
Whisk vigorously, add apple, wine, and balsamic vinegar. Whisk again and check for saltiness: add salt to taste if desired.
- Apple cider vinegar: 2 teaspoons
- Wine vinegar: 2 teaspoons
- Balsamic vinegar: 1 teaspoon
- Pink Himalayan salt: 2 teaspoons
