Toasted Pine Nut Arugula Pesto
Pesto is the go-to for leftover greens that every kitchen needs. Do you have some arugula remaining from a recipe that you aren’t quite sure what to do with? We highly recommend whipping up this pesto. The typically pepper-forward arugula gets tamed by the addition of toasted pine nuts and garlic. We have used this pesto for years on pizzas, pasta, sandwiches—you name it. It’s a versatile sauce that we won’t stop making any time soon!
Ingrediënten
yield: 1 cup (240 ml)
- ½ cup 68 g pine nuts
- 2 tightly packed cups 40 g arugula 2 to 3 cloves garlic, roughly chopped
- 2 tbsp 30 ml red wine vinegar
- 1 tsp fine sea salt plus additional if needed
- ¼ tsp black pepper plus additional if needed
- Juice of ½ large lemon plus additional if needed
- 3 tbsp 45 ml avocado oil
Instructies
- In a small, dry cast-iron skillet over low heat, toast the pine nuts for 5 to 7 minutes, stirring the nuts occasionally, until they are golden.
- Transfer them from the skillet to a small plate and let them cool completely.
- Place the toasted pine nuts, arugula, garlic, red wine vinegar, salt, black pepper and lemon juice in the bowl of a small food processor.
- Pulse the ingredients to begin pulverizing them, using a small spatula to clean the sides of the bowl as needed.
- With the food processor running, slowly add the avocado oil until everything is fully combined.
- Taste the pesto and add additional salt, black pepper or lemon juice depending on your preference.
Notes / Tips / Wine Advice:
Store the pesto in an airtight container in the fridge for up to 10 days.
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