Pesto di rucola
This arugula pesto is a very delicate and delicious "dressing", quick to prepare and ideal as a sauce for pasta of any kind. Also as a spread or dip, this creamy sauce can be used wonderfully. In just a few very simple steps, this recipe is also ready to enjoy.
Amount
servings
Ingredients list
- 100 g arugula
- 50 g pine nuts
- 50 g pecorino cheese
- 50 g parmesan cheese
- 1 clove garlic
- 150 ml olive oil extra virgin
- salt to taste
Directions
- Wash the arugula, dry it well and put it in the cup of the hand blender.
- Grate the parmesan and pecorino and add to the arugula along with the pine nuts and peeled garlic.
- Add a little olive oil and mix gently on low speed with a hand blender.
- Gradually add the remaining olive oil until the pesto has a nice creamy consistency. Now just season with salt to taste and you're done!Buon appetito!
Tip
If you put the pesto in a small jar and seal it with a layer of olive oil, it will keep for up to 3 days in the refrigerator.
Calories: 458kcal (23%)Carbohydrates: 4.4g (1%)Protein: 5.8g (12%)Fat: 46g (71%)
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