Arugula pesto

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This arugula pesto is a very delicate and delicious “dressing”, quick to prepare and ideal as a sauce for pasta of any kind. Also as a spread or dip, this creamy sauce can be used wonderfully. In just a few very simple steps, this recipe is also ready to enjoy.

4.49 from 113 ratings
A delicious sauce made with fresh arugula and cheese – perfect for any pasta!
Difficulty: easy
Cost: low
Calories: 458kcal
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Difficulty: easy
Cost: low
Calories: 458kcal
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Amount
4
servings

Ingredients list

Equipment

Directions

  • Wash the arugula, dry it well and put it in the cup of the hand blender.
  • Grate the parmesan and pecorino and add to the arugula along with the pine nuts and peeled garlic.
  • Add a little olive oil and mix gently on low speed with a hand blender.
  • Gradually add the remaining olive oil until the pesto has a nice creamy consistency. Now just season with salt to taste and you're done!
    Buon appetito!
Rucola Pesto

Tip

If you put the pesto in a small jar and seal it with a layer of olive oil, it will keep for up to 3 days in the refrigerator.
Calories: 458kcal (23%)Carbohydrates: 4.4g (1%)Protein: 5.8g (12%)Fat: 46g (71%)

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