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Pesto di Rucola

By John, 30 July, 2020
Region
Italy
Description
Angelhair with Arugula Pesto

This arugula pesto is a surprise winner in the pesto department! It has a fresh, tingly flavor and a beautiful color.

The trickiest part about making this pesto is that the arugula takes up a lot of volume, so if you use a small food processor (which is fine for other pestos) you quickly overfill it with arugula before adding th remaining ingredients! 

I dealt with this by chopping up 3/4 of the arugula first, then milling the remaining ingredients with the last quarter of the arugula, and then milling it all together. It came out fine. How anyone would ever do this with a mortar and pestle is a mystery to me.

Yield
2 Cups
Preparation time
10 minutes
Ingredients
4 oz Arugula (chopped coarsely)
2⁄3 c Extra-Virgin Olive Oil
1 clv Garlic (crushed)
3⁄8 c Pine Nuts
1⁄2 c Parmigiano-Reggiano cheese (grated)
1⁄2 c Pecorino Romano Cheese (grated)
1⁄2 t Sea Salt
Instructions
Combine all ingredients in a food processor and mill until smooth but not liquid. If it doesn't all fit in the food processor, see the description above for one solution.
Source
https://ricette.giallozafferano.it/Pesto-di-rucola.html

Book traversal links for Pesto di Rucola

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