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    You are in: Home / Recipes / Arugula Pesto Con Noci Recipe
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    Arugula Pesto Con Noci

    Arugula Pesto Con Noci. Photo by Zurie

    1/6 Photos of Arugula Pesto Con Noci

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Zurie's Note:

    I am addicted to young arugula (or rocket, as we call it). At the moment I have a glut in my garden. This is my favourite arugula pesto, changed and tweaked by me, and will probably be tweaked again ... Please read the extra notes at the bottom of recipe. Delicious forked into hot, drained spaghetti.

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    Ingredients:

    Serves: 4-6

    Yield:

    cups

    Units: US | Metric

    • 3 cups arugula, young, rinsed clean, and chopped up roughly
    • 4 tablespoons parsley, finely chopped
    • 3 ounces walnuts
    • 2 ounces parmesan cheese, coarsely grated OR
    • 2 ounces pecorino cheese, coarsely chopped
    • 6 tablespoons olive oil, preferably extra-virgin
    • 1 tablespoon lemon juice
    • 1/2 teaspoon salt (pref. flaky sea salt)
    • 1/2 teaspoon black pepper, coarsely ground

    Directions:

    1. 1
      To measure, push the roughly chopped arugula into your measuring cup -- not too hard, but don't measure loosely.
    2. 2
      Put this in your processor.
    3. 3
      Add the rest of the ingredients, and whizz.
    4. 4
      I prefer a pesto which is not too smooth, but slightly "granular" still.
    5. 5
      NOTES: If you're using ready-washed arugula and parsley which are dry, you might want to add a tiny bit more oil. Mine usually has water on the leaves, which adds to the liquid available.
    6. 6
      You can toast the walnuts lightly. I prefer walnuts because they contain more oil than other nuts.
    7. 7
      The arugula should definitely be young -- the moment they start going to seed the leaves become very bitter.
    8. 8
      The pesto should stand, covered, in the fridge for a few hours or more, as the flavours then meld better. Delicious forked into hot al dente spaghetti, with extra, fresh parmesan shavings on top. Can be dropped into a mixed greens salad by teaspoonsful.
    9. 9
      I eat this on hot toast as well. (Ah well, takes all kinds to make a world -- !).

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on November 15, 2012

      55

      This is the first time I made pesto without garlic and I must say it was really really good. Will definitely make this again. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 06, 2011

      I love arugula, DH doesn't, so I made a small batch, delish!!!! I used as a sauce for farfelle pasta. Made for ZWT7 Shady Ladies.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2011

      55

      Wow what a nice change of pace this pesto is! The arugula gives this pesto a nice vibrant color and the toasting the walnuts is a must as they bring as much to this tasty pesto as the arugula does. Another Big plus to this pesto is the health befits of arugula. Served as a snack on toasted bagel slices and am looking forward to serving on pasta as well as other dishes that call for pesto. This is a must keep recipe that I will be using often. Thanks so much for the post.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Arugula Pesto Con Noci

    Serving Size: 1 (62 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 441.1
     
    Calories from Fat 379
    86%
    Total Fat 42.1 g
    64%
    Saturated Fat 9.0 g
    45%
    Cholesterol 27.2 mg
    9%
    Sodium 685.3 mg
    28%
    Total Carbohydrate 5.2 g
    1%
    Dietary Fiber 1.8 g
    7%
    Sugars 1.2 g
    4%
    Protein 13.7 g
    27%

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