ARUGULA PESTO
Provided by Michael Chiarello : Food Network
Categories condiment
Time 11m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the arugula in a large sieve and plunge it into the boiling water. Immediately immerse all the arugula and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the arugula into the ice water bath and stir again so it cools as fast as possible. Drain well.
- Squeeze the water out of the arugula with your hands until very dry. Roughly chop the arugula and put in a blender. Add the garlic, salt and pepper to taste, olive oil, 2 tablespoons of the pine nuts, and the vitamin C, if using. Blend for at least 30 seconds. In this way the green of the arugula will thoroughly color the oil. Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator.
- Pull out before dinner to get to room temperature. Before serving, add the remaining 1 tablespoon toasted pinenuts.
ARUGULA PESTO
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
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
ARUGULA PESTO
Steps:
- To make the pesto, zest and juice the lemon, straining out the seeds, and add both to the bowl of a food processor. Add the garlic, arugula, Pecorino, almonds, red pepper flakes, 1/2 teaspoon salt and pepper to taste. Pulse everything until it's finely chopped, scraping down the sides of the bowl.
- With the food processor running, slowly pour in the olive oil until everything is blended into a paste. Taste and add more salt, pepper, lemon juice or olive oil if needed. Transfer the pesto to an airtight container and refrigerate it for up to 10 days.
CREAMY ARUGULA PESTO PASTA SAUCE
Make and share this Creamy Arugula Pesto Pasta Sauce recipe from Food.com.
Provided by Homebasics
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 8
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.
Nutrition Facts : Calories 608.4, Fat 52.5, SaturatedFat 6.7, Cholesterol 20.4, Sodium 641.2, Carbohydrate 34.3, Fiber 5.7, Sugar 8.6, Protein 8.4
LINGUINE WITH PECAN ARUGULA PESTO
Categories Leafy Green Nut Pasta Vegetarian Quick & Easy Parmesan Pecan Fall Gourmet
Yield Makes 4 to 6 main-course servings
Number Of Ingredients 8
Steps:
- Finely chop 1/4 cup pecans (preferably with a knife).
- Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife). Blend remaining 1/2cup pecans, arugula, cheese, oil, pepper, and garlic paste in a food processor until smooth, about 1 minute.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, 10 to 12 minutes. Ladle out and reserve 1 1/2 cups cooking water. Drain pasta in a colander, then return to pot and toss with pesto, 1/2 cup cooking water, and chopped pecans, adding more cooking water as necessary if pasta seems dry.
ARUGULA PESTO
An easy Arugula Pesto recipe.
Provided by Max Sussman
Categories Sauce Leafy Green Vegetable Vegetarian Arugula Raw
Number Of Ingredients 6
Steps:
- 1. In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.
ARUGULA AND WALNUT PESTO
The strong, meaty flavor of the walnuts balances out the astringency of the arugula, a good blend of flavors.
Provided by Mercy
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
- Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
- Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
- Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
- Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.
- Makes enough pesto sauce for an ample serving of pasta for four people.
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ARUGULA PESTO RECIPE WITH PASTA - HOW TO MAKE ARUGULA …
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- Put the garlic and pine nuts, plus a pinch of salt, into the mortar and pound it until the bits no longer jump out of the mortar. Add some of the cheese and some of the arugula a little at a time and keep pounding and mixing with the pestle. Keep doing this until you have a pretty good paste. Drizzle in a little olive oil and keep pounding. Keep doing this, little by little, until the pesto is the consistency you want: You'll need between 1/4 and 1 cup, depending on how loose you want the sauce. Cover the pesto with a layer of olive oil, or set plastic wrap directly on the pesto's surface (this prevents the arugula from turning brown), and set it aside at room temperature.
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