Best 2 Arugula Pesto Sauce Recipes

Arugula pesto sauce is a vibrant and flavorful condiment that can elevate any dish with its peppery and slightly bitter taste. Made from fresh arugula leaves, nuts, garlic, olive oil, and Parmesan cheese, this sauce is not only delicious but also versatile, making it a perfect addition to pasta, grilled meats, roasted vegetables, or as a spread for sandwiches and wraps. With its bright green color and herbaceous aroma, arugula pesto sauce is a culinary delight that will add a touch of sophistication to your meals.

Here are our top 2 tried and tested recipes!

PUMPKIN SEED ARUGULA PESTO SAUCE (VEGAN)

Pumpkin Seed Arugula Pesto Sauce (Vegan) image

A mouthwatering selection from ExtraVeganZa, posted as written that makes a nice change for pasta dishes and pizzas from the traditional basil and walnut pesto. Add some nutritional yeast for cheeziness factor since this lacks parmesan or asiago cheese.

Provided by the80srule

Categories Sauces

Time 20m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups raw pepitas (green pumpkin seeds, toasted recommended)
3 1/2 cups arugula, chopped
1/2 cup fresh parsley, chopped
4 garlic cloves, peeled
1/2 teaspoon sea salt
1/2 cup olive oil

Steps:

Toast the pumpkin seeds by placing them in a skillet on medium heat until they start to brown a bit. (Or by placing in a baking dish in the oven at 475F for 8-10 minutes.).
Place the toasted seeds in a food processor and grind until fine.
Add the garlic and salt then pulse again.
While the food processor is running, add handfuls of arugula and parsley through the top opening of the machine.
Keep adding as these get blended in until all of the greens are incorporated.
Pour the oil through the top opening and continue blending.
You might have to stop occasionally to scrape down the sides of the food processor.
Add more salt or oil to reach your desired flavor, then scoop the sauce into a jar, it will keep for about a week.

CREAMY ARUGULA PESTO PASTA SAUCE

CREAMY ARUGULA PESTO PASTA SAUCE image

Categories Herb

Yield 1 cup

Number Of Ingredients 8

Ingredients

1 garlic clove
2 tbsp toasted pine nuts (30 mL)
3 cups loosely-packed baby arugula leaves (750 mL)
2 cups loosely-packed parsley leaves (500 mL)
1 tbsp Bertolli Extra Virgin Olive Oil (15 mL)
1/3 cup Hellmann's Real Mayonnaise (75 mL)
2 tbsp lemon juice (30 mL)
salt and pepper

Steps:

In the bowl of a food processor, mince the garlic. Add the pine nuts, arugula, parsley and olive oil to the bowl and purée for about 30 seconds or until well minced. Add the mayonnaise and lemon juice and purée just until combined. Season with salt and pepper. Makes 1 cup (250 mL) of sauce, enough to coat 1 lb (500 g) of pasta.

Tips:

To make the most flavorful pesto, use fresh, young arugula leaves. Avoid wilted or bruised leaves.
Use a food processor or blender to make the pesto. This will help to create a smooth and creamy sauce.
Add a little lemon juice or white wine vinegar to the pesto to brighten the flavor.
If you don't have pine nuts, you can use walnuts or almonds instead.
To store pesto, place it in an airtight container and refrigerate for up to 5 days. You can also freeze pesto for up to 3 months.

Conclusion:

Arugula pesto is a delicious and versatile sauce that can be used in a variety of dishes. It's perfect for pasta, pizza, sandwiches, and salads. It's also a great way to add a boost of flavor to grilled vegetables or roasted potatoes. With its bright, peppery flavor and beautiful green color, arugula pesto is sure to become a favorite in your kitchen.