1. Washing and drying
Wash the arugula thoroughly under cold running water. Dry it thoroughly with a salad spinner or pat it dry with a kitchen towel.
2. Toasting the pine nuts
Lightly toast the pine nuts in a nonstick pan to enhance their aroma. It only takes a few minutes over low heat.
3. Blending
Place the arugula, pine nuts, Parmesan cheese, and garlic clove in a blender. Add a pinch of salt and a drizzle of oil. Begin blending, gradually adding the oil until you obtain a smooth, creamy consistency.
4. Storing
You can store the arugula pesto in a glass jar, covering it with a drizzle of oil to prevent oxidation. It will keep in the refrigerator for 3-4 days.
Arugula Pesto Variations
With almonds: for a more delicate and slightly sweet flavor.
With walnuts: more full-bodied, excellent for rustic pasta dishes.
Without cheese: vegan version, also perfect for those with lactose intolerance.
How to use arugula pesto
For pasta: ideal with trofie, linguine, or gnocchi.
On bruschetta: with fresh cherry tomatoes and shaved parmesan.
As a sauce: to accompany white meat, cheese, or hard-boiled eggs.
