Pesto di rucola – Arugula pesto
Print
Pesto di rucola – Arugula pesto
If you are looking for a light pasta dressing that is not the usual basil pesto, this fresh bright arugula pesto may be just the ticket! If you like, you can add a few cooled oven-roasted cherry tomatoes to add to the vibrant colours.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 6
- Cuisine: Italian
Ingredients
- 1 large bunch (250g/5 loosely packed cups) arugula/rocket
- 3/4 cup pine nuts, walnuts, almonds, or cashew nuts
- 1/4 clove of garlic (optional)
- 1 cup extra virgin olive oil (approx)
Instructions
- Pack all the ingredients down into the cup of a hand-blender.
- Cover with extra virgin olive oil (use less than a cup if you can). Blend quickly.
- When you cook your pasta, reserve some of the cooking water.
- Serve your pasta al dente with this sauce (add some cooking water if you need to) and sprinkle with grated parmigiano cheese.
