Arugula (or rocket as it’s sometimes called) is an early spring green that fills the garden with color and a peppery, bright flavor that’s perfect for pesto.This recipe from our Executive Chef Kevin Linde makes use of beautiful bunches of early arugula he picked up from a local farm just last week.Windflower Farm is 15 minutes from Pronghorn Resort, and one of Chef’s favorite places to visit and source his seasonal Central Oregon ingredients.Add grape tomatoes, grated Parmesan cheese, tortilla chip strips, a squeeze of fresh lemon juice and cracked pepper.Just a bit of pesto on your favorite piece of fish adds seasonal color and brightness.Follow along on social media as we look behind the scenes with Chef Kevin Linde sharing recipes, how-to’s and more: #cookwithkevin. .
Arugula Pesto Pasta & Blistered Tomatoes
Loaded with mozzarella pearls, cherry tomatoes and sweet basil, it’s a delicious and light vegetarian dish the whole family will love!Serve it plain or top it with chicken, shrimp, fish or steak for a more substantial meal.I made updates to the post below to include more information about arugula pesto pasta.Plus, I took new photos and added a recipe video to show you how easy this rocket pasta is to make!Before we get to today’s absolutely delicious dish, I want to quickly say thank you to those of you who read my last post and took time out of your day to leave such lovely, kind comments!It’s an incredibly vulnerable endeavor to put your work and creativity out there on the internet for the world to scrutinize.It has to be, because Boy and I don’t eat a lot of pasta (<- I know, I know, we are boring) so when we do, it must be out of this world delish.Savory, thick, twirl-tastic bucatini is tossed, coated and glistening in a peppery, rich and robust arugula pesto.Topped with creamy mozzarella or torn burrata; juicy, plump tomatoes, crunchy pine nuts; sweet, herbaceous basil and sharp pecorino – this is what light pasta dreams are made of.While this robust pesto pasta can be kept strictly vegetarian, you can also add shrimp, salmon or chicken to turn it into a more substantial meal!Homemade arugula pesto is super simple to make and only requires six ingredients!You process all those ingredients together until they are coarsely chopped, and then slowly stream in olive oil with the machine running.Once you have reached your desired consistency, taste and adjust the arugula pesto for salt and pepper.Substitute pesto for tomato sauce on your next pizza or flatbread for a unique experience!Substitute pesto for tomato sauce on your next pizza or flatbread for a unique experience!Spread a few dollops of pesto over grilled chicken, salmon or steak as an elegant finishing touch!Spread a few dollops of pesto over grilled chicken, salmon or steak as an elegant finishing touch!To avoid bitter pesto, make sure you pulse all the ingredients in the food processor until finely chopped before adding the oil.The pesto pasta with burrata tastes seriously scrumptious cold the next day, so making enough for leftovers is highly encouraged.Loaded with mozzarella pearls, cherry tomatoes and sweet basil, it's a delicious and light vegetarian dish the whole family will love!Serve it plain or top it with chicken, shrimp, fish or steak for a more substantial meal.8 oz Mozzarella Pearls (can substitute burrata, torn into bite sized pieces.Sea Salt & Freshly Ground Pepper Arugula Pesto: 1 Clove Garlic - peeled.½ Cup Extra Virgin Olive Oil Instructions Make the Arugula-Pesto: In the bowl of a food processor, combine the garlic and pine nuts.Drain, reserving 1 cup of pasta cooking water and transfer to a large bowl.FYI: The pesto pasta with burrata tastes seriously scrumptious cold the next day, so making enough for leftovers is highly encouraged. .
Spinach Arugula Pesto
Spinach arugula pesto is so much tastier than any store bought version!Peppery, bitter, salty, and toasted notes make it a terrific addition to many dishes.After a winter spent baking sourdough bread the bright greens of spring produce are so exciting to me!What a nice change from the beiges and browns of lavender sugar cookies, buckwheat banana bread, and Nova Scotia oatcakes.This spinach arugula pesto recipe, made with toasted almonds, is a brilliant addition to your favourite pasta, pizza, or sandwich.In fact, it’s so fresh, and can be used in so many ways, I’ve written the recipe to yield 2 cups.Place the almonds in the oven for 8 to 10 minutes, or until fragrant and golden, stirring halfway.Sadly, “Parmesan” is an all encompassing North American term for both real-deal Italian Parmigiano-Reggiano, and the fake stuff in the green shaker.My partner Chris almost passes out when I text him to “pick up Parm”, which translates to, “Please bring home a $15-$20 wedge of cheese.” Like most ingredients of caliber, a little goes a long way.Once you’ve broken off a crumbly piece of real Parmigiano, and experienced the exquisite pungent, nutty taste, and gritty, salt-crystal texture, it’s hard to go back to cheap knock-offs.I guarantee you, your pasta, risotto, and spinach arugula pesto will taste so much better for it.How To Make Spinach Arugula Pesto If You Don’t Own A Food Processor.Of course, if you don’t own either of those, and you’re feeling super ambitious, you can make pesto by hand with a mortar and pestle.Store homemade pesto in the fridge, in clean glass jars with tight fitting lids.Some people top their jar of pesto with a drizzle of olive oil before storing in the fridge.Another option is to process the jars if you’d rather make a shelf stable batch for the pantry.A good way to freeze pesto is to portion it into ice cube trays.Once the pesto is frozen, remove the cubes from the trays, and store them in plastic zipper bags.Another good way to freeze pesto is to find a baking sheet that fits in your freezer.Cook you favourite pasta, drain, and toss with pesto and a good glug of olive oil. .
Arugula Pesto Pasta with Garlicky Breadcrumbs
Bright, peppery in flavor, and easy to prepare, this arugula pesto pasta will quickly become a year-round favorite.Interrupting the festive holiday recipes to bring you this easy Arugula Pesto Pasta!We pick up a bag or two of baby arugula on a weekly basis and use it in sandwiches, salads, grain bowls, sprinkled on top of homemade pizza, etc.While I love to toss it with pasta for a quick weeknight meal, this arugula pesto can be used in a variety of ways.– I’m a self-proclaimed garlic fanatic and prefer a garlicky pesto, as it mellows in flavor once tossed with hot pasta.– I prefer traditional pine nuts in pesto and store a small bag in my freezer to prolong their shelf life.Pulse the garlic cloves in a large food processor until finely minced.Add the baby arugula leaves, toasted pine nuts, fresh lemon juice, and extra virgin olive oil.Transfer to a container, top with a thin layer of extra virgin olive oil, and an airtight lid.For added flavor, I also like to reserve a small handful of toasted pine nuts for garnishing as well.Homemade breadcrumbs offer the best flavor and texture (I like to make them with leftover sourdough bread!Add a cup of homemade breadcrumbs and toast for about 3 minutes, stirring constantly, until they are golden and crispy.Add one clove of minced garlic and continue sautéing for an additional 30 seconds or so. .
Arugula Pesto Recipe
They aren’t called pestos, yet that’s what they are — all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil.In addition to serving this vibrant pesto with pasta, it can be used with grains — risottos made with rice, barley, or wheat — and as a topping for tomatoes. .
Arugula Pesto Recipe
By the way, gardeners out there, if you ever plant arugula, be warned, it grows like a weed!The first time I made this pesto it was with only raw garlic and it was a little overwhelmingly garlicky. .
How to Make Arugula Pesto
This twist on pesto subs arugula for traditional basil to make a bright, peppery addition to pasta, chicken, fish or steak.But when I discovered a fresh crop of arugula at the farmers market, my basil obsession took a detour.This fresh, peppery switcharoo to the sweeter basil style variety makes a damn fine addition to countless dishes.Lather it in the middle of a chicken breast with some melty cheese and a slice or two of prosciutto and bam!You could add all of the ingredients at once, but I hold the olive oil to drizzle into the processor on its on so it creams and emulsifies to a thicker texture.Print 5 from 4 votes How to Make Arugula Pesto This twist on classic pesto subs arugula for basil to make a spunky, peppery addition to pasta, chicken or topped on steak.1/2 cup extra virgin olive oil Instructions In the bowl of a food processor, add the arugula, Parmesan cheese, pine nuts, garlic, lemon and kosher salt and pulse for 30 seconds to one minute or until the mixture is mostly fine.Quick Pickled Strawberries with Black Pepper and Tarragon by Simple Bites.Crispy Chicken & Cucumber Salad with Dijon Vinaigrette by Climbing Grier Mountain.Baked Zucchini Fries with Pesto Yogurt Dipping Sauce by Cookin’ Canuck.Poached Beets with Star Anise and Cinnamon by Project Domestication.As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you.Thanks for reading and subscribe to FoodieCrush to have each post delivered straight to your e-mail box. .
Easy Arugula Pesto Recipe
This 5-minute Arugula Pesto recipe is nutty and peppery with bright and savory flavors.The good news is that fresh arugula is available every season of the year in most produce departments.But, if I'm being civilized, I'll spread it over crostini, or French bread, dollop it on pasta, pizza, or baked spaghetti squash.extra virgin olive oil - This adds a nutty flavor and comforting texture to pesto.- Small amounts of water may be needed to adjust pesto consistency instead of using oil.I love arugula because it's both peppery and sweet, and is available and affordable any season of the year in the grocery stores.In fact, I’ve made this exact arugula pesto recipe countless times and I always notice that it maintains a beautiful green color.The lemon juice magically helps prevent browning for at least a few days after it's made, which makes it a brilliant choice for pesto.Make sure the color is a vibrant green and free of brown spots, wilting, or any other signs of spoilage.Make sure the color is a vibrant green and free of brown spots, wilting, or any other signs of spoilage.To reduce calories , I use cold water – instead of oil – to adjust the pesto consistency, just like I do in this hummus recipe.To store, arugula pesto can be refrigerated in an airtight container and enjoyed within 3-5 days.To freeze arugula pesto, portion into any size freezer safe container. .
Arugula Pesto Recipe
Traditional basil pesto is made with pine nuts, garlic, olive oil, and Parmesan cheese, and it has a slightly chunky, paste-like texture.Instead, I blend in lemon juice for bright, fresh flavor.Oh, and speaking of blending, I make this arugula pesto in the blender instead of pulsing it in the food processor or grinding it with a mortar and pestle.It comes out with a smooth, creamy texture, which I love on everything from pasta to sandwiches to roasted veggies.Cashews – I use them in place of the traditional pine nuts to give the pesto a smooth and creamy texture.– I use them in place of the traditional pine nuts to give the pesto a smooth and creamy texture.Fresh lemon juice – It makes the pesto nice and bright.Water – It helps the pesto blend into a smooth puree.If you love this arugula pesto recipe, try one of these favorite sauces or dressings next:. .