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Arugula and Almond Pesto

Name: Arugula and Almond Pesto
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: italian
Ingredients: 150 g recipe_category_rucola; 100 g recipe_category_mandorle_sgusciate; 100 g recipe_category_parmigiano_reggiano; 200 g recipe_category_olio_oliva_extravergine; q.s. recipe_category_sale

Sauce Vegetables

5.0

It is a fresh and creamy dressing with a pleasantly lively flavor. The slightly spicy notes of arugula blend with the delicate crunch of almonds. Parmigiano Reggiano and extra virgin olive oil give the sauce a rich, enveloping texture. A quick and tasty recipe, ideal for dressing pasta or enhancing delicious crostini

Yield: 8 servings

Total time: 20 min

Preparation time: 20 min

Difficulty:

Cost:

Tools: Bowl, Blender

Weight per serving: 70 g

Energy: 360 Kcal

Carbohydrates: 1 g

Fats: 36 g

Proteins: 7 g

Soccer: 45 min

Allergens: Tree nuts, Milk

Diet: Vegetarian, Gluten-free

Pairing: Pinot grigio

Occasion: Informal lunch

Ingredients

Portions for 8 servings

Rocket

150 g

Almonds

100 g

Parmesan cheese

100 g

Extravirgin olive oil

200 g

Salt

q.s.

Method

It takes steps in 20 min

Chop the almonds with a blender and set them aside

Chop the Parmigiano Reggiano as well and set it aside

Combine the oil, a pinch of salt, and the arugula in the immersion blender cup, blend until smooth

Add the previously chopped almonds and Parmigiano to the cup and mix with a spoon until everything is well combined. Taste and adjust salt if needed

Cost

The recipe is economical thanks to the use of almonds, which replace the more expensive pine nuts. The ingredients are easy to find and have a moderate impact on the monthly grocery budget

Health

Arugula and almond pesto is an alternative rich in antioxidants and 'good' fats, excellent for cardiovascular health. It provides fiber and nutrients but should be consumed in moderation due to the high calorie content of oil and nuts

5.0

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