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Home » Dips/Sauces/Dressings » Arugula Pesto

Arugula Pesto

July 14, 2015 by Judith Hannemann

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Arugula Pesto | bakeatmidnite.com | #pesto #arugula #recipe
Arugula Pesto

A delicious but different pesto–made with toasted pecans and arugula!

I’m not really a lover of original pesto–I like basil, but too much tastes medicine-y to me.

I hit on something I thought I’d like in an old Food Network magazine I had out on my porch–a pesto made with arugula.

 

Arugula Pesto | bakeatmidnite.com | #pesto #arugula #recipe
Rich flavor

When I made it up, I found it dry and not too much taste besides the arugula, but then I found a dish on Epicurious that had more bold flavors so I tried that. Again, I found it a little dry and not cheesy enough, but the base taste was excellent, so I adapted it slightly.

Fight the urge to skip the step of making the paste with the garlic and salt. I think this is what gives it the great flavor it has. I use a mortar and pestle for this, but you don’t need one. A heavy-bladed knife (like a large chef knife or a cleaver) will do. Just mince up the garlic, sprinkle the salt on top and mash, mash, mash with the side of the knife.

 

Arugula Pesto | bakeatmidnite.com | #pesto #arugula #recipe
Perfect on pasta

Excellent in pasta and spread on chicken or any meat to be grilled.

 

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Arugula Pesto

Delicious pesto made with arugula
Prep Time5 mins
Total Time5 mins
Course: Main Course
Cuisine: American
Keyword: Pesto
Servings: 2 1/2 cup servings
Calories: 711kcal
Author: Judith Hannemann

Ingredients

  • 5 oz box of baby arugula
  • 1 large garlic clove
  • 1/2 tsp kosher salt
  • 1/4 cup parmesan cheese
  • 9 tbs olive oil
  • 1/8 tsp pepper
  • 1/4 cup toasted pecans
US Customary - Metric

Instructions

  • Mash garlic with the 1/2 tsp of salt to form a paste–you can do this with a mortar & pestle or by using the side of a wide heavy knife.
  • Toast pecans by placing them in a 350 degree F oven for about 4 minutes.
  • Place the arugula, cheese, olive oil, pepper, mashed garlic and toasted pecans in a food processor.
  • Process for about 1 minute.

Video

See post for video (if there is one)

Nutrition

Serving: 1cup | Calories: 711kcal | Carbohydrates: 5g | Protein: 7g | Fat: 75g | Saturated Fat: 11g | Cholesterol: 8mg | Sodium: 802mg | Potassium: 312mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1780IU | Vitamin C: 11.1mg | Calcium: 270mg | Iron: 1.8mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!



Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Filed Under: Dips/Sauces/Dressings Tagged With: arugula, pesto, toasted pecans

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