Arugula Pesto

If we dont have fresh basil, which we would otherwise use to make a first-class Genovese pesto, we can use arugula and enjoy its charms.

Details

  • Preparation Time: 7 minutes
  • Cooking Time: 2 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 70 g Pine nuts

  • 4 pods Garlic, fresh

  • 1 piece Lemon, fresh, without shell

  • 8 spoon Oil, olive

  • 2 bouquet Arugula

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Place a pan on the stove and quickly toast the pine nuts without any fat. Shake the pan a few times while toasting to ensure the pine nuts are evenly roasted. Peel and wash the garlic cloves. Wash the lemon, dry it, and grate about two teaspoons of lemon zest. Thoroughly wash the arugula, dry it, and pluck the leaves.

  2. Prepare an electric mixer and add the arugula, pine nuts, lemon zest, garlic, and oil. Blend all the ingredients well. Season the sauce with pepper and salt to taste, then serve it with pasta.

Nutrition Information (Per 100g)

  • Calories: 452.22 kcal
  • Fat: 45.19 g
    • Saturated Fat: 5.93 g
  • Carbohydrates: 10.37 g
    • Sugars: 0.37 g
  • Protein: 3.33 g
  • Fiber: 2.96 g

Advice

Pine nuts can be replaced with the same amount of macadamia nuts. We can also add a can of tuna, which we drain well and blend with the other ingredients in a multipurpose blender. It is best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, we can submerge the lemon in boiling water for a few minutes and wipe it well to remove the wax, which contains toxins.