Arugula pesto is a sauce very easy to prepare, an excellent alternative to the classic Genoese pesto of the Ligurian culinary tradition. Perfect in first courses of different types of pasta, also to enrich crostini for an aperitif with friends, or inside a toast of bread for a lunch break.

Ingredients for arugula pesto (4 people)

• 0.33 pounds of arugula;
• 0.11 pounds of pine nuts;
• 0.11 pounds of Grana Padano cheese;
• 0.11 pounds pecorino cheese;
• 1 clove of garlic;
• 0.08 pounds of basil;
• 0.08 pounds (3 tbsp) of Extra virgin olive oil;
• Salt and black peppercorns to taste.

DIFFICULTY’	COOKING TIME	PREPARATION TIME
simple	0′	10′

Nutritional values ​​for one serving
Energy		0 kcal
		0 Kj
Fats		0 gr.
	Saturated fats	0 gr.
	Monounsaturated fats	0 gr.
	Polyunsaturated fats	0 gr.
Carbohydrates		0 gr.
	Sugars	0 gr.
Proteins		0 gr.
Salt		0 gr.
Dietary fiber		0 gr.
Cholesterol		0 gr.
Potassium		0 gr.

Preparation of the arugula pesto

Let’s start by washing the arugula under water and drying it with a vegetable dryer if available, alternatively let it drain inside a colander.

Put the arugula inside a blender bowl.

Grate or cut it into small flakes of the pecorino and Grana Padano cheese.

Add the basil leaves, pine nuts, Grana Padano and Pecorino cheese to the blender bowl.

Pour 0.08 pounds (3 tbsp) of extra virgin olive oil, a pinch of salt and a sprinkling of freshly chopped black pepper.

Blend at a slow speed, so as to obtain a creamy, but not too smooth, sauce.

Adjust the creaminess of the pesto by adding extra virgin olive oil, tasteit and add salt and pepper if necessary.

Transfer the pesto into a bowl and cover it with a layer of extra virgin olive oil that allows isolation from the air.

It is essential to use a jar that can be hermetically closed in order to keep it in the refrigerator.

Arugula pesto is now ready to season a pasta dish or some crostini.