Arugula Pesto


Arugula pesto made with fresh arugula leaves, and olive oil. Arugula is an aromatic, peppery salad green. It's also known as roquette, rocket, rugula and rucola, and is very popular in Italian cuisine. It has a strong, peppery flavour, and the leaves have a slight ‘bite’ to them. Like most salad greens, arugula is very low in calories and is high in vitamins A and C.

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  1. Fill a large bowl with ice and add water, set aside

  2. Fill a medium sized saucepan with water and 12 ml of salt, and bring it to a boil

  3. Remove the stems from the arugula and discard, add the leaves to the water, as soon as the water returns to a boil, remove the arugula with a slotted spoon and place it immediately into the ice water to stop the cooking process

  4. Transfer the arugula to several layers of paper toweling or clean kitchen towels and allow to drain

  5. Roll up the towels and squeeze as much moisture as possible from the arugula

  6. Place the arugula in a blender jar, add the oil, 3 ml of salt and the pepper and purée until the mixture looks like thick pesto

  7. There will be a small amount of oil on the surface

  8. Use immediately or transfer the mixture to a jar with a tight fitting lid if you are going to store it

  9. This will keep for at least 5 days, refrigerated

  10. Before using, stir the pesto to incorporate the oil accumulated at the top.

Category: Condiment

Cuisine: Italian