Arugula typically make its presence known by its spicy, peppery flavor. In this blanched arugula pesto recipe, arugula's punchy flavor mellows after a dip in a boiling water bath.
The result is a balanced arugula pesto with succulent texture, and a vibrant green color that won't fade.
Jump to RecipeInstead of using a lot of oil, this recipe calls for whole foods like walnuts and parmesan cheese, which bring in their natural fats. Along with fresh lemon juice and garlic, this simple recipe packs a lot of health qualities.
Blanched arugula pesto is a great way to use up any arugula you have before it spoils. I was able to process a huge harvest of arugula from the garden with a double-batch of this recipe. Now I have beautiful portions of pesto in the freezer for a quick dinner when I don't have time to cook.
What's really innovative about this recipe is the blanching part, which is necessary when making pesto from a coarser leafy green. Kale is also coarse and fibrous, so you if you don't like arugula, you substitute with kale.
This pesto is wonderful with pasta, eggs, sandwiches, boiled potatoes, or as a base for a pesto pizza.
Arugula pesto ingredients
This pesto comes together quickly, especially if you have a food processor or a mini chopper-grinder. The ingredients I have chosen are budget-friendly and simple. I bet most of my readers will have walnuts, fresh garlic, and lemons stocked in their pantry.
If you are lucky, you also have the Parmigiano Reggiano on hand. This is a hard cheese made with unpasteurized cow’s milk that's aged for at least 12 months.
To be a true Parmigiano Reggiano, this cheese must originate from a limited area in Northern Italy, and it must be inspected for adherence to cheese-making traditions.
This type of parmesan is laden with savory umami flavor.
In my experience, it elevates all manner of pastas, pestos, salads, soups, and egg dishes. It is a little more expensive, but totally worth it. Use it to make this pesto, and you can use any leftovers as a topping in salads or with any Italian dishes, such as pastas.
All you have to do to make this blanched arugula pesto is blend the ingredients in a food processor or a mini chopper-grinder.
You can use your best extra virgin olive oil for this recipe, as long as you don’t intend to heat the pesto to high temperatures (which would ruin the good oil).
Ways to enjoy
This blanched arugula pesto boasts a mellow flavor that's slightly peppery and slightly bitter, but mostly it is sweet and inviting.
It isn’t as bold as basil pesto, so I find you can eat more of it without getting tired of it. Ready to give it a try?
- My number one way to enjoy arugula pesto is with warm pasta cooked to al dente perfection. An al dente pasta is still slightly chewy, and I find this texture very appealing when it’s coated with this succulent pesto.
- I like to embellish a pesto pasta with an extra vegetable topping, such as turnips and greens, golden beets, or cauliflower and onion. Cook up a simple sauté, or braise the vegetables in garlic and a bit of water.
- My next favorite option is to use the pesto as a spread on toast and top it with a simple poached egg. Perfection.
- Or as a base for a pesto pizza. I like pita bread pizzas since they are thin crust, and get nice and crispy in the oven. Try topping the pizza with parboiled potatoes and fresh red peppers, or red onion and yams.
- You could also use the pesto in a grain salad.
- Mix it up with vegetables and roast in the oven.
I hope you get the picture here that the possibilities are endless, and that this peppery pesto is your friend.
Recipe for Blanched Arugula Pesto
Helpful Kitchen Tools:
- medium mixing bowl
Ingredients
to blanch
- ½ pound arugula or kale (½ small bunch, or about 6 cups), blanched
to process
- 2 cloves garlic, peeled and roughly chopped
- ¼ cup walnuts, (sub with pecans)
- ¼ cup Parmigiano Reggiano, roughly chopped (optional)
- 4 cups fresh spinach
- ¼ cup good quality olive oil
- 1 teaspoon Himalayan pink salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons lemon, freshly squeezed
Instructions
to blanch
- Fill a large saucepan halfway with water and bring to a boil on high heat. Meanwhile, prepare a medium mixing bowl filled cold water. (Add 2 cups ice to make the water really cold.) This bowl will be used to "shock" your arugula after blanching. Shocking helps maintain the vibrant green color of the arugula.
- Add washed arugula or kale in two batches to the boiling water. Submerge in water for 20-60 seconds (arugula/kale) and remove with a slotted spoon. Transfer the hot arugula to the ice water bath and submerge for one or more minutes. Use your hands to squeeze out the water from the arugula and set aside until needed.
to process
- In a food processor, add garlic, walnuts, and optional parmesan, and blend for 10–20 seconds. You want it slightly chunky at this point.
- Add the blanched arugula. Blend for 10 seconds or so. Add the raw spinach and pulse until the leaves are incorporated.
- Add the olive oil, salt, black pepper, and lemon. Blend until fully incorporated. Taste, and make any adjustments you like by adding more salt, lemon, etc.
Notes
Enjoy with
Enjoy this pesto with Chewy Pasta with Succulent Arugula Pesto and Baby Turnips- embellish a pesto pasta with an extra vegetable topping, such as turnips and greens, golden beets, or cauliflower and onion. Cook up a simple sauté, or braise the vegetables in garlic and a bit of water.
- My next favorite option is to use the pesto as a spread on toast and top it with a simple poached egg. Perfection.
- Or as a base for a pesto pizza. I like pita bread pizzas since they are thin crust, and get nice and crispy in the oven. Try topping the pizza with parboiled potatoes and fresh red peppers, or red onion and yams.
- You could also use the pesto in a grain salad.
- Mix it up with vegetables and roast in the oven.
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