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Pesto di pomodori secchi e mandorle per bimby TM7 TM6 TM5 TM31 TM21

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๐ŸŒAuthentic Italian recipe from a Italy-based creator โ€” ingredients and steps translated below
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Recipe Information

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Video-Specific Recipe

Arugula Pesto

Cultural Context

Originating from the Italian region of Liguria, pesto traditionally features basil, but arugula adds a peppery twist. This vibrant sauce is often used with pasta, sandwiches, or as a dip, showcasing the versatility of fresh greens. Today, arugula pesto is embraced globally, appealing to those seeking a unique flavor profile in their dishes.

ItalianITother
15 min
easy
4 servings
Servings4
60 g pomodori secchi sott'olio sgocciolati
30 g pecorino
50 g parmigiano
40 g mandorle
4 pomodorini
mezzo spicchio d'aglio senz'anima
80 g olio e.v.o.
sale q.b.

pine nuts

๐Ÿฅ—Healthier: walnuts

๐Ÿ’ฐCheaper: sunflower seeds

Walnuts are more affordable and provide a similar texture.

Parmesan cheese

๐Ÿฅ—Healthier: nutritional yeast

๐Ÿ’ฐCheaper: Pecorino Romano

Nutritional yeast is dairy-free and lower in calories.

1

Wash arugula thoroughly and dry it.

2

Toast pine nuts in a skillet over medium heat until golden, about 3-4 minutes.

3

Combine arugula, toasted pine nuts, Parmesan cheese, and garlic in a food processor.

4

Pulse until coarsely chopped.

5

With the processor running, slowly drizzle in olive oil until smooth.

6

Add lemon juice, salt, and black pepper, and pulse to combine.

7

Taste and adjust seasoning as needed.

Cooking Techniques

blendingtoasting

Equipment Needed

blenderfood processor

Spice Level:

๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธ

Dietary

vegetarian

Allergens

nutsdairy

Also Known As

Rocket Pesto
Local Name: Pesto di rucola

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