Arugula pesto. Arugula pesto sauce with sun-dried tomatoes Arugula pesto sauce recipe

Never be afraid to do what you don't know how to do. Remember: the ark was built by amateurs. Professionals built the Titanic. A dessert without cheese is like a beauty without one eye - Jean-Anthelme Brillat-Savarin Seize the moment. Think of all those women on the Titanic who refused dessert. - Erma Bombeck My weaknesses are food and men. Exactly in that order. - Dolly Parton If you go to the store to buy bread, the chance that you will come out with only a loaf of bread is one in three billion. - Erma Bombeck All we need is love, but a little chocolate here and there won't hurt either. - Charles Schulz Don't put off until dinner what you can eat at lunch. - A.S. Pushkin I’m afraid of heartburn or an allergy to caviar from Hennessy, that I’ll get lost at night in a large apartment on Rublyovka and die. - KVN song Everything that I like in life is either immoral or it makes me fat. - François de La Rochefoucauld I use wine when cooking. Sometimes I even add it to dishes. - V.S. Fields. How can you rule a country in which there are 246 varieties of cheese?" - Charles de Gaulle What disgusting, what disgusting this jellied fish of yours! - Hippolyte in the film "The Irony of Fate" I simply cannot eat caviar, but I have to force myself. - Heroine Audrey Tautou in the film “Fatal Beauty” When there are major troubles, I deny myself everything except food and drink. Oscar Wilde What is the difference between a husband and a boyfriend? - Cindy Garner Camembert... is another man’s friend in difficult times. - Georges Clemenceau You Are you crazy? A dear friend flies in from afar for a minute - and you don’t have a cake! - Carlson, who lives on the roof. There’s a bakery on our street called “Bonjour, croissant!” Hello, toast!" - Fran Lebowitz. And I'll open a bakery in Washington, "Hey, damn it! - Marina R. The food here is absolutely terrible and the portions are too small. - Woody Allen A robot will never replace a person! - Ogre If you want to know me, eat with me. - James Joyce Uh-oh, dear! What kind of peacock is this? Don't you see, we're eating... - Genie from "The Adventures of Munchausen" If a country doesn't have at least fifty varieties of cheese and good wine, it means the country has reached the end of its rope. Salvador Dali By chewing your food thoroughly, you help society. - Ilya Ilf and Evgeny Petrov, “12 Chairs” Nothing brightens up the table like a firecracker in Olivier! - Folk wisdom. If you have unexpected guests and there is nothing in the house, go down to the cellar and take a leg of lamb. - Elena Molokhovets And honey... I just don’t understand what the secret is... If there is honey... then it’s immediately gone! - Winnie the Pooh Today I will be photographed for the magazine "Skilled Cook". I urgently need to wash myself and buy new insoles! - Freken Bok I haven’t eaten lobster for three days. - A snickering official (KVN joke) Hunger is not a thing - it won’t run away into the forest. - Popular wisdom Nothing improves the taste of home-cooked food more than studying the prices in a restaurant. - Folk wisdom

Pesto is a great alternative to ketchup or mayonnaise. You can season a salad with it, decorate appetizers and serve with toast or croutons. Crackers and pieces of vegetables are dipped in pesto. Try this unusual arugula pesto with walnuts! Remember that arugula is a very healthy green! And walnuts improve brain activity. Even if your sauces are healthy. I offer a recipe for arugula pesto with photos.

Ingredients:

Arugula: 100 grams, walnuts: 3 tbsp. Spoons, olive oil: 5 tbsp. Spoons, lemon: 0.5 pieces (we will need lemon juice.), Honey: 1 tbsp. Spoon.

Preparation:

Prepare all the ingredients.
Place the arugula in a blender and squeeze in the juice of half a lemon.
Pour walnuts into a blender.
Pour out the olive oil.
And the last thing we add to the ingredients for arugula pesto is honey.
Grind all ingredients well. The pesto should be homogeneous without pieces or lumps. Serve with appetizers, or as a sauce for hot dishes. Save the recipe so you don't lose it! Subscribe for simple recipes.

There is a natural disaster in my garden, and its name is arugula. It self-seeds, and after a few years my garden began to look like a plantation of this greenery. I rip it out mercilessly, but even so there is so much of it that there is more than enough for a couple of dozen families, and there will still be some left over. My chickens are not gourmets, they don’t eat arugula, there aren’t a dozen suitable families in my town, so I have to make do with what I have. And there is an indefatigable imagination and a plantation of greenery, so I make it, recycle it, and cook it tirelessly. Today's solution is simple and self-explanatory: . I propose to immediately agree that we will not compare it with - this is a thankless and unreasonable task, let's just decide that these are different recipes, and we will build our judgments and characteristics from this. Plus, it's actually delicious! This is such a piece of vitamin-packed, fresh, sunny, wholesome, healthy, plant-based happiness that it’s impossible not to hum with pleasure when you feast on it. I love fresh arugula pesto on freshly baked bread! When the crust is crunchy, when the crumb is still a little warm and breathing like a miracle, when the pesto shimmers like mother-of-pearl, playing in the sun’s rays, when the kitchen still smells of lightly roasted seeds.... Mmmm, it’s just pure happiness!

Pesto is a traditional Italian sauce that is prepared in special marble mortars by grinding herbs, nuts and oil. Recently, the classic recipe has expanded with all sorts of variations - basil is replaced with other types of herbs, seeds are used instead of pine nuts, and olive oil gives way to other types of vegetable oils.

Arugula pesto is as easy to prepare as two times two. The main condition is a good, convenient blender. I have a regular one, and even with it, as you can see, the pesto turns out quite decently. If you dream of a smoother texture, complete homogeneity and astronomical cooking speeds, buy yourself a different blender. Although I think that my arugula pestle recipe and my cooking method are quite ideal!

Ingredients:

a large bunch of arugula;

a handful of seeds;

50-100 ml vegetable oil;

50 g parmesan - optional;

salt to taste.

We collect the arugula, wash it, dry it, and put it in a blender bowl.

The peeled seeds should be heated a little in a frying pan, dried until a pleasant smell appears (but under no circumstances fry), cool and add to the arugula.

Add oil. First - 50 ml, then add more if necessary. This time I had olive oil in which sun-dried tomatoes were infused, which is why you see pieces of sun-dried garlic in the photo. This garlic has not been spicy for a long time, so I boldly allowed it to sit in the blender bowl, however, I do not recommend adding fresh garlic to pesto with arugula - this herb itself is quite spicy, so there is no need to increase its pungency with additional additives.

Well, by adding salt, we turn the mass into a homogeneous puree. If pureeing is difficult and slow, try adding a little oil. Well, or a little more.

When preparing a non-lenten version, feel free to add a little cheese to the arugula pesto and puree it additionally.

If you are satisfied with the consistency, happily remove the blender - everything is ready. If you like it thinner, add more oil and mix again.

And let's feast! It's delicious, simple and healthy, bon appetit!

And yes, the five promised tips:

1. Let's start with the obvious: make arugula pesto if necessary. in Lenten version Simply remove the cheese from the ingredients. All. The taste will certainly be somewhat different, but believe me, it will not become worse. Lenten pesto is the same wonderful thing as the classic 50 g - it can be spread on bread, added to pasta, used to prepare risotto and make dressings for salads. Optimal for vegans and fasting people!

2. I prepare arugula pesto with sunflower seeds, this option seems to me optimal to taste, however, you should understand that this is not a dogma at all - feel free to replace all or part of the seeds with walnuts or pine nuts, pumpkin seeds, sesame seeds, hazelnuts, peanuts, boiled chickpeas.

3. Classic pesto is prepared using basilica. It’s wonderful, and there’s really no need to change anything in the classic recipe, however, arugula pesto is a completely different song, and in it all the words are easily replaced by others. Instead of part of the arugula, you can use the same basil; it’s delicious if you add a little parsley, cilantro, and dill. The spinach will give the sauce lightness, and the lettuce will give juiciness.

4. Instead parmesan I recommend taking parmesan - local producers available to you. It’s not exactly the same, but it’s much cheaper and definitely better than some Russian or Dutch cheese. In addition, you can try pesto with feta or similar soft cheeses - of course, this is not pesto at all, but green sauce is in the same category, so feel free to try it.

5. Well, and oil. It is clear that olive oil is expensive. At the same time, it is, of course, wonderful, so sometimes it’s worth allowing yourself such a luxury, however, if today is not that day, take sunflower (and better - aromatic, unrefined). Or pumpkin. Sesame. Nut. In general, anything tasty.

Arugula pesto pasta- a version of a common Italian dish with spicy arugula. The classic pesto pasta recipe includes olive oil, basil, pine seeds, garlic and pecorino cheese. Various variations of the recipe enrich Mediterranean cuisine. Dietary arugula pesto pasta is prepared with arugula replacing basil, walnuts instead of pine seeds, and feta playing the role of pecorino cheese. We prepare arugula pesto sauce using a blender, food processor, forgetting about the traditional marble mortar and wooden pestle, simplifying the process of preparing pasta. The substitution changes the taste of traditional pesto sauce and provides the exquisite taste of a variation dish.

The combination of ingredients in arugula pesto sauce is filled with valuable medicinal, dietary properties and excellent taste. Pesto pasta made from durum wheat and feta with a low milk fat content reduce the glycemic index and calorie content of the dish. Dietary pasta with arugula pesto sauce turns out appetizing, tasty, spicy, enriched with the Mediterranean smell of arugula, reminiscent of the sea, sun, and summer. The dish is recommended for dietary and healthy eating, suitable for the daily diet and holiday table menu. Variations of pesto paste are prepared with various herbs: cilantro, basil, parsley, celery. The “quickie” option allows you to do without a blender. The pesto sauce ingredients are chopped and mixed by hand. Feta can be replaced with grated low-fat hard cheese.

The photo shows a romantic farfalle (butterfly) pasta prepared with pesto sauce made from arugula, walnuts and feta cheese. The dish is served with grated low-fat hard cheese.

Ingredients

Arugula – 75 g
Walnuts - 1/2 cup
Garlic - 1-2 cloves
Extra virgin olive oil - 4 tbsp
Feta – 150 g
Low-fat hard cheese - 100 g.
Pasta (pasta) from durum wheat - 500 g

Arugula pesto pasta - preparation method

First chop the walnuts and chop the garlic.
Chop the arugula in a blender.
Add olive oil, nuts, garlic, feta.
Mix the ingredients until smooth: the arugula should be finely chopped, but still visible in the sauce.
We don’t add salt to the pesto sauce! There is enough salt in the cheese.
Boil the pasta until al dente - a little thick (the pasta is a little hard, but not hard).
Place the pasta into plates and season with the resulting arugula pesto sauce.
Serve arugula pesto pasta on the table with grated low-fat hard cheese.

Ingredients

Arugula pesto pasta - preparation method

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