Hello Everyone! Welcome back for another easy and delicious recipe. Today’s recipe will be for a yummy arugula pesto, which is a perfect topping for pasta dishes. The common pesto is made primarily of basil leaves, but let’s try something new! Arugula is low in calories, but high in fiber and antioxidants. It also helps reduce inflammation and is very high in vitamin k, which is great for bone health. Adding walnuts to the pesto also adds antioxidants that are beneficial for brain health. These ingredients are not only good for you, but also taste delicious when put together. Click on the video below to see how I prepare this pesto recipe, or scroll down to see the written recipe. Grazie mille!
2 cups of Arugula, chopped in thirds
1/2 cup of sun-dried tomatoes, about 5 pieces and some of the oil that they are stored in
3 plum tomatoes, boiled and peeled
1/4 cup of raw walnuts
2 oz. goat cheese
1 clove of garlic, sliced
1 Tbsp. Extra Virgin Olive Oil
Salt and Pepper, to taste
Start off by adding the raw walnuts to a frying pan and dry toast them over a low flame for about 5 minutes. Make sure to stir frequently so that they are toasted evenly.
While the walnuts are toasting, add the arugula, plum tomatoes, garlic, sun-dried tomatoes, and goat cheese to the blender.
Let the walnuts cool off and then add to the blender and blend all ingredients on low for about a minute.
Next add the olive oil and continue to blend on low until oil is incorporated. The pesto should look like a paste when it is ready. The ingredients should not be completely blended, there should be texture to the pesto once it is ready. Add the pesto to a glass jar and store it in the refrigerator.
To use the arugula pesto; add the pesto to any kind of pasta you prefer and serve warm! Top off the pasta dish with more toasted walnuts, chopped up boiled and peeled tomatoes, chopped sun-dried tomatoes, fresh arugula, and some grated cheese for a complete dish as seen in my video! As always, add some Oh Yeah Babies to add some spice to the dish.