Arugula Pesto with Rosemary Recipe
User Reviews
4.4
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Prep Time
5 mins
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Total Time
5 mins
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Servings
16 servings
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Calories
89 kcal
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Course
Condiments
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Cuisine
Italian
Arugula Pesto with Rosemary Recipe
Description
The Arugula Pesto with Rosemary recipe uses a blend of rosemary leaves and peppery arugula as its main green ingredients, complemented by crunchy toasted pine nuts and grated parmesan cheese. Garlic adds pungency while lemon juice brightens the flavor profile. The mixture is processed into a finely ground paste with olive oil, giving it a silky texture that coats foods well.
This pesto is slightly tangy and herbaceous with the characteristic rosemary aroma balancing the spicy arugula. The pine nuts contribute a mild nutty flavor and slight texture contrast. This preparation method keeps the sauce vibrant and fresh without cooking.
Stored in an airtight container, this pesto keeps for about two weeks refrigerated and up to six months frozen, ideally portioned for convenience. It is typically served at room temperature or slightly chilled, making it a versatile condiment for spreading on bread or mixing into cooked pasta dishes.
Ingredients
- 1/4 cup rosemary leaves discard tough stems, loosely packed
- 1 1/2 cups arugula packed leaves
- 1/4 cups pine nuts reserve a few for garnish, toasted
- 1/2 cup Parmesan Cheese grated
- 1 clove garlic peeled
- 1 to 2 tablespoons lemon juice freshly squeezed
- 1/4 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
Instructions
- Place the rosemary, arugula, nuts, cheese, garlic, one tablespoon of lemon juice, and salt in the bowl of a small food processor.
- Pulse until coarsely combined. Keep the lid on and slowly drizzle the olive oil through the pour spout while continuing to pulse.
- Once the pesto is ground into a fine paste, taste and add additional lemon juice and salt as desired.
Notes
- The pesto yields about 1 cup or 16 tablespoons; servings are generally about a tablespoon each.
- Store in a sealed container in the refrigerator for up to two weeks or freeze for up to six months, ideally in small portions with a layer of olive oil to preserve freshness.
- Use the pesto at room temperature or slightly chilled; if needed, gently warm it over low heat while stirring to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 89kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 3mg | 1% |
| Sodium | 92mg | 4% |
| Potassium | 30mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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