Best 3 Creamy Arugula Pesto Pasta Sauce Recipes

ARUGULA PESTO RECIPE

Arugula Pesto Recipe image

Arugula pesto is a sauce that we use to flavor all kinds of pasta: spaghetti, tagliatelle, rigatoni and even gnocchi. Arugula pesto is typically slightly bitter than others pesto sauces, such as basil pesto (Pesto Genovese). On the other hand, we know that rocket salad is bitter. But using walnuts, the bitterish taste feels very little. You can use other types of dried fruits, such as almonds, hazelnuts or pine nuts. Arugula pesto sauce is simple and quick to make and if you prepare it the day before, is even better. It's also excellent with soups, grilled vegetables or spread on toasted bread.

Provided by Recipes from Italy

Categories sauces recipes

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

100 g (3,5 oz) of arugula salad
80 g (2,80 oz) of shelled walnuts
30 g (1 oz or 3 tablespoons) of Parmigiano cheese
30 g (1 oz or 3 tablespoons) of Pecorino Romano cheese
1 clove of garlic
250 ml of extra virgin olive oil
4 ice cubes

Steps:

Toast the walnuts in a pan for 2 minutes
put them in a blender with Parmigiano cheese, Pecorino cheese and garlic clove.
Add half oil and blend at maximum speed for 2/3 minutes.
add the rocket salad and the ice cubes. Blend all.
Place the pesto in a small bowl and use it to season all kinds of pasta.

Nutrition Facts : ServingSize 100 g, Calories 86 cal

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.

ARUGULA PESTO

Arugula Pesto image

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

Ingredients

2 garlic cloves, cut in half, green shoots removed
2 heaped tablespoons shelled walnuts
4 ounces arugula, stemmed, washed and dried 2 cups leaves, tightly packed
1/2 teaspoon salt
1/3 to 1/2 cup extra virgin olive oil, as needed
1/3 to 1/2 cup freshly grated Parmesan, to taste

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

Tips:

To make the most of the fresh arugula's peppery flavor, use it as soon as possible after harvesting or purchasing.
If you don't have a food processor, you can make the pesto by hand. Just finely chop the arugula, garlic, and pine nuts, and then stir in the olive oil and Parmesan cheese.
To make a vegan version of the pesto, omit the Parmesan cheese and use nutritional yeast instead.
The pesto can be stored in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
Be sure to taste the pesto before serving and adjust the seasonings to your liking.

Conclusion:

This creamy arugula pesto pasta sauce is a delicious and versatile sauce that can be used on a variety of pasta dishes. It's made with fresh arugula, garlic, pine nuts, Parmesan cheese, and olive oil, and it has a bright, peppery flavor that will liven up any dish. Whether you're looking for a quick and easy weeknight meal or a special occasion dish, this arugula pesto pasta sauce is sure to please.