Arugula and Almond Pesto
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 / 560 g
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
Rugby:
30 min
Allergens:
Tree nuts, Milk
Diet:
Vegetarian, Gluten-free
Pairing:
Pinot grigio
Occasion:
Informal lunch
Ingredients
Portions for 8 servings
8
Method
It takes steps in 20 min
Storage
Store the pesto in a glass jar covered with a drizzle of oil in the refrigerator for up to 3-4 days.
Alternatively, you can divide it into portions and freeze it for up to three months.
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
Author
Editorial staff - Luca M.
5.0
Your feedback is important, if you've tried the recipe, let us know how it went!
Rate
You might also like......
Think about the environment before printing