Arugula Pesto
Lacto-Ovo Vegetarian Recipes Sauces and Salsa
Autumn pesto with this year's walnuts from grandma and the freshest and youngest arugula grown near Cluj. The younger the arugula (even baby), the more delicate its taste. When it becomes mature, the bitter and peppery taste intensifies. And when the leaves are large and the plant is old, the bitter taste becomes quite unpleasant. You need to pay attention to this aspect when making this pesto. Use fresh arugula whose taste you find pleasant when you taste it directly from the bag. I prefer the young one here.
Ingredients
75-100g arugula (young)
50g walnuts (unroasted)
45g olive oil
30g grated parmesan
1 large garlic clove
2 tablespoons lemon juice
2 tablespoons water
salt
How to prepare arugula pesto
- In a mini food processor, add the walnuts and blend until chopped. Add the arugula and garlic and blend until chopped.
- Add the olive oil, lemon juice and a little salt and blend until you get as smooth a paste as possible.
- Add the parmesan and blend again long until creamy. If the paste is very thick, add water and blend again. You can use more water if you want the pesto to be softer, like a dressing. With 2 tablespoons it comes out like a spreadable pate.
- Adjust for salt. Store in the refrigerator (it does not oxidize).
