Arugula pesto

Category: Sauces
Arugula pesto

Ingredients

Arugula 150gr
Cashew nuts 50gr
Sunflower seeds 25gr
Small garlic 3 cloves
Olive oil 25gr
Sunflower oil (refined) 50gr
Hard cheese (parmesan) 50gr
Salt taste
Basalic (optional) Little

Cooking method

  • So, take the arugula, I had 160g, cut 150g with a knife, as you want, I did not cut it very finely, and pour it into a bowl
  • Arugula pesto
  • Weigh the cashews and sunflower seeds, and grind in a chopper, adding 3 small cloves of garlic
  • Arugula pesto
  • In a bowl with arugula, grate hard cheese on a fine grater, I had Parmesan, but you can easily take another hard cheese you like
  • Arugula pesto
  • Add chopped nuts and garlic to a bowl, add oil and punch the whole mixture with a blender until a homogeneous mass is obtained. The result is visible in the main photo.
  • But I didn't calm down, after dinner, my husband didn't finish eating a little arugula and basil, I put them in a chopper, added 2 more tiny cloves of garlic and chopped, got chopped greens and added it to the finished pesto.
  • Arugula pesto
  • I understand that this is not authentic, but it is also more beautiful to look at and more pleasant to the teeth, as it seems to me
  • Arugula pesto
  • Do and eat to your health!

The dish is designed for

about 300ml

Time for preparing:

fast, 20-30 minutes

Cooking program:

Knife, hand blender, chopper

Note

Every year my mom grows arugula for my husband. I myself don't like arugula. I don't like cilantro and arugula, though I don't like cilantro anymore. Arugula grows very well in a greenhouse and there is always a lot of it in season. It is poorly kept fresh, made tasty salt out of it, but you don't need a lot of it. And now having once again a broom of arugula, I turned for help to hall Soforumites. And joy, Oroma, told me to make pesto. Having looked on the Internet, I quickly realized the idea from the products available at home.
The main source can be viewed here:

🔗


Now this will be a regular summer sauce in our family, there is a lot of arugula, I just sowed 4 grooves of arugula in my mother's greenhouse just last week. It ends with us in late autumn, so I'll practice with various nut and seed fillers, other cheeses and oils. Another would be to figure out how to prepare a hand-drawn pesto for the winter and we will be happy

Mandraik Ludmila
I apologize, the wrong final photo is displayed, I asked the boss for help, my three attempts to upload the correct picture, give this result - a photo from the previous recipe for rhubarb marshmallow
OgneLo
Quote: Mandraik Lyudmila
how to prepare rucola pesto for the winter
probably similar to basil: put in small containers, pour a small amount (thin layer) of oil on top and freeze ...




Quote: Mandraik Lyudmila
the wrong final photo is displayed
I have arugula pesto
Arugula pesto
Zebra
Mandraik Ludmila, Buttercup, ooooooo

Thanks!
Smack-smack.
Cirre
I hate not pesto, not arugula, but beautiful
Mandraik Ludmila
Marina ま り な, thanks, I'll try to freeze. And with the picture it is strangely interesting .. I can see a photo of marshmallow
This is Ole (Orome), thanks for the idea, I just did it, and now I designed it so that I don't forget how to do it later.
OgneLo
Quote: Mandraik Lyudmila
with a picture is strange
cookies the cache in the browser needs to be cleared and everything will be displayed correctly ...




Quote: Cirre
I hate not pesto, not arugula
I put all the spicy herbs, including the "pickling set" (except for the lignified branches themselves), under the knives of the blender: very tasty. Not only as a pesto, but also as an integral part of a spicy filling for quick tomatoes or cucumbers ...
Mandraik Ludmila
Quote: OgneLo
part of a spicy sauce for quick tomatoes or cucumbers ...
Marina ま り な, but from this place in more detail, what are they fast and how they are made
OgneLo
Quote: Mandraik Lyudmila
how fast are they
any recipes for "eat now", ie, "lightly salted in a bag", "Korean tomatoes", etc. recipes. In all these and similar recipes, I grind all the spicy herbs with a blender (foot) in mashed potatoes, as part of the filling. Including petioled celery, and all horseradish leaves, and currant leaves, and cherry leaves, and all petioles and stems from basil, parsley and dill, as well as unripe dill umbrellas, and many other spicy herbs go there. Do not put a lot of lovage and canuper: use them very carefully and little by little, otherwise the product will become simply inedible.
Or just from spicy herbs, salt, sugar, oil and vinegar (initially I take 1 tbsp. L. Salt and sugar + 4 tbsp. L. 9% vinegar and vegetable oil, this is the base, which I adjust according to the taste of the finished dish, for example, for tomatoes I add 1 tablespoon of sugar, and for cucumbers I add 1 tablespoon of salt) I make a spicy puree, which can be used to flavor both salad and most savory dishes.
Mandraik Ludmila
Marina ま り な, thanks, I will take a note, I grind mainly the garlic arrows, but this is a blank for the winter, standing in the refrigerator. But somehow about the green "waste" - the stems of greenery, I somehow did not think.
Chef
Quote: OgneLo
cookies in the browser
Not cookies, but cache. Otherwise, not only do you not correct the display, but also "log out" on the sites.
Mandraik Ludmila
Thank you Chief! I have a relatively new tablet for me and I haven’t fully figured it out yet. I will look for where is the cache
OgneLo
Buttercup, I somehow came across a not very successful ready-made pickling kit (there were mostly huge fresh horseradish leaves) and I decided to grind it in mashed potatoes ... and this mashed potatoes with the addition of other components of the curing mixture turned out to be delicious by itself and the cucumbers turned out to be delicious ...

Chef, Thanks for clarifying!
bulo4ka
I always freeze pesto with basil for the winter. I mix everything according to the recipe and in a bag in a thin layer. In winter, I broke off the right piece and go! you want pasta, you want a salad, but anywhere) Arugula is always dry in autumn. it grows a lot, but it's a pity to throw it out. I dry it with whole leaves, and in winter I just crush it into salads. Very tasty and healthy Now I will try pesto with arugula, I am sure it will be delicious Thanks for the recipe!
Mandraik Ludmila
Alyona, on health, the recipe is simple, so difficulties should not arise. Today my husband was eating rucola pesto again.

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