Pesto fresco rucola e noci
gourmet
Preparation time
15 minutiDifficulty
Fuori sedeCooking time
0 minutiServings
6Questo pesto è perfetto per condire la pasta, spalmare su bruschette o come accompagnamento per secondi piatti. L’aggiunta di acqua aiuta a rendere il pesto più lucente e morbido, come quello della foto.
Ingredients
- Arugula100 g
- Extra virgin olive oil80 ml
- Walnuts50 g
- Parmigiano Reggiano DOP50 g
- Water2 tablespoons
- Garlic1 clove
- Fine saltto taste
- Lemonto taste
- Black pepperto taste
Procedure
0. If you prefer a more intense flavor, you can lightly toast the walnuts in a pan for a few minutes, until they become golden. This will enhance their flavor.
1. In a blender, add the well-washed and dried arugula, the walnuts, the grated parmesan (or nutritional yeast), the garlic clove (if using), the lemon juice and a pinch of salt and pepper.
2. Start blending everything, slowly pouring in the extra virgin olive oil. This will give the pesto its shine. If the mixture is too thick, gradually add the spoonfuls of water, continuing to blend until you get a smooth and shiny consistency.
3. Taste the pesto and adjust with salt, pepper or lemon juice, according to your taste.
4. The arugula and walnut pesto can be stored in a glass jar in the refrigerator for 2-3 days. If you want to keep it longer, add a layer of oil on top of the pesto to prevent oxidation.
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Creation date Sep 28, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.