Arugula pesto sauce and what to eat it with. Arugula pesto paste Arugula sauce for the winter

Never be afraid to do what you don't know how to do. Remember: the ark was built by amateurs. Professionals built the Titanic. A dessert without cheese is like a beauty without one eye - Jean-Anthelme Brillat-Savarin Seize the moment. Think of all those women on the Titanic who refused dessert. - Erma Bombeck My weaknesses are food and men. Exactly in that order. - Dolly Parton If you go to the store to buy bread, the chance that you will come out with only a loaf of bread is one in three billion. - Erma Bombeck All we need is love, but a little chocolate here and there won't hurt either. - Charles Schulz Don't put off until dinner what you can eat at lunch. - A.S. Pushkin I’m afraid of heartburn or an allergy to caviar from Hennessy, that I’ll get lost at night in a large apartment on Rublyovka and die. - KVN song Everything that I like in life is either immoral or it makes me fat. - François de La Rochefoucauld I use wine when cooking. Sometimes I even add it to dishes. - V.S. Fields. How can you rule a country in which there are 246 varieties of cheese?" - Charles de Gaulle What disgusting, what disgusting this jellied fish of yours! - Hippolyte in the film "The Irony of Fate" I simply cannot eat caviar, but I have to force myself. - Heroine Audrey Tautou in the film “Fatal Beauty” When there are major troubles, I deny myself everything except food and drink. Oscar Wilde What is the difference between a husband and a boyfriend? - Cindy Garner Camembert... is another man’s friend in difficult times. - Georges Clemenceau You Are you crazy? A dear friend flies in from afar for a minute - and you don’t have a cake! - Carlson, who lives on the roof. There’s a bakery on our street called “Bonjour, croissant!” Hello, toast!" - Fran Lebowitz. And I'll open a bakery in Washington, "Hey, damn it! - Marina R. The food here is absolutely terrible and the portions are too small. - Woody Allen A robot will never replace a person! - Ogre If you want to know me, eat with me. - James Joyce Uh-oh, dear! What kind of peacock is this? Don't you see, we're eating... - Genie from "The Adventures of Munchausen" If a country doesn't have at least fifty varieties of cheese and good wine, it means the country has reached the end of its rope. Salvador Dali By chewing your food thoroughly, you help society. - Ilya Ilf and Evgeny Petrov, “12 Chairs” Nothing brightens up the table like a firecracker in Olivier! - Folk wisdom. If you have unexpected guests and there is nothing in the house, go down to the cellar and take a leg of lamb. - Elena Molokhovets And honey... I just don’t understand what the secret is... If there is honey... then it’s gone right away! - Winnie the Pooh Today I will be photographed for the magazine "Skilled Cook". I urgently need to wash myself and buy new insoles! - Freken Bok I haven’t eaten lobster for three days. - A snickering official (KVN joke) Hunger is not a thing - it won’t run away into the forest. - Popular wisdom Nothing improves the taste of home-cooked food more than studying the prices in a restaurant. - Folk wisdom

Pesto is one of the most popular sauces in Italian cuisine. Classic pesto is made from basil. We offer you a delicious alternative - arugula and pistachios. A tasty and quick sauce suitable for salads, bruschettas, pastas, and pizzas. And it will add an interesting Italian touch to everyday recipes.

Author of the publication

She was born into a military family, so during her life she managed to live in many cities and countries of the USSR and Russia, and also acquired an irresistible passion for travel, new knowledge and the cuisine of different countries. From her travels she brings back not only souvenirs, but also new recipes. Now he lives in the south of Austria, on the border with Italy. The cuisine of this region uniquely combines the traditions of Austria, Italy and Germany.

Recipe author: Inna Belyaeva
After cooking you will receive 250 gr.
Cooking time: 30 min

Ingredients

125 gr. arugula
2 sprigs mint
70 gr. pistachios
2 cloves garlic
60 ml. olive oil
2 tbsp. lemon juice
30 gr. hard cheese
ground black pepper

Cooking method

Wash and dry the arugula and mint. Remove the leaves from the mint. Grate the cheese on a fine grater.

Dry the pistachios in a dry frying pan for a couple of minutes, stirring. Set aside and let cool.

Place arugula and mint leaves in a blender. Add peeled and coarsely chopped garlic, pour in oil and lemon juice. Blend well with a blender.

Chop the cooled pistachios and add to a blender. Puree the sauce until smooth.

Pour grated Parmesan into a blender, add salt and pepper and mix. You can no longer use a blender, but a spoon.

Transfer the pesto to a clean jar with a tight-fitting lid. Keep refrigerated.

Pesto ready. Bon appetit!

I saw an awesome idea on the cover of a magazine: arugula pesto! Listen, tell me, is it cool? Arugula - unlike basil, it is nutty in itself. And most importantly, for me it grows like a weed, unlike the always capricious basils. I didn’t buy a magazine - why the hell would I need a magazine that’s more expensive than the ingredients?... And, I think, reading the recipe takes longer than cooking the dish!

In my opinion, there should be at least twice as much arugula as Parmesan. A little garlic, because arugula itself is spicy. There are not many nuts, again, because arugula is nutty. Olive oil was added spoon by spoon, based on the behavior of the sauce. I think you could make it half and half with the pasta cooking water. Salt - to taste.

Parmesan three.

Blend the arugula in a blender with a couple of tablespoons of olive oil and salt (to release the juice and become more compact). If you have a food processor, then I think you can skip this and add everything at once.

Add garlic, nuts, grated Parmesan and process the whole thing with a blender, adding little by little either oil or pasta cooking water until the sauce reaches the desired consistency.

In my opinion, pesto is best spread over the pasta not in a plate, but directly in the pan, with a drop of water remaining from cooking.

Here's a new product for those who like experimenting!

It seems to me that pesto with arugula only benefits if it is additionally sprinkled with arugula leaves and nuts before serving.

Pesto sauce (Italian Pesto - trample, grind, crush) is a popular sauce in Italian cuisine based on olive oil, basil and cheese.

Pesto is usually sold in small jars and has a specific green color.
There is a red-colored variety where sun-dried tomatoes are also added to the sauce.

Pesto was invented in Genoa, in the region of Liguria, which is located in northern Italy. The sauce gets its name from the Italian word for “to grind.” And it is not without reason that it is consonant with the word “pestle”. Pesto sauce is prepared by thoroughly grinding all the ingredients in a marble mortar and pestle.

This sauce is interesting because it does not require any heat treatment: the ingredients simply need to be chopped and mixed.

The first mention of pesto sauce is found in the Cookbook of Genoa, written by Giovanni Battista Ratto and published in 1863. It was there that the first written recipe for pesto was given, which included basil, olive oil, garlic, pine nuts and grated hard cheese.

There is a strict rule: no metal when preparing pesto, because the taste of basil deteriorates when interacting with metal. But modern housewives sometimes don’t have the time to grind basil and garlic in a mortar for an hour. So the most common way to make pesto is to use a food processor.

This version of pesto sauce is for those who always have an open pack of arugula (or arugula) stashed away. It's already wilted - it won't go into the salad, but it's a shame to throw it away. Interestingly, this pesto made from fresh arugula turns out much worse.

The proposed dish, arugula pesto, is very tasty with pine nuts, but they, of course, can be replaced with almonds - raw and unpeeled.

Arugula (caterpillar) is an annual herbaceous plant of the cabbage family. It has a rich, pungent taste. Mainly used in salads, and also as a vegetable additive to meat dishes and pastas.

So, to make arugula pesto with sun-dried tomatoes you will need:

100 g arugula, dried
60 g pine nuts
4-5 sun-dried tomatoes
vegetable oil

Pour boiling water over the tomatoes for 3-5 minutes. Place arugula and nuts in a food processor fitted with blades.
Don't forget to toast them before you start making the sauce. And know that nuts are not the main thing in pesto. The sauce should not taste overtly nutty. Pine nuts only add originality to the sauce.