Arugula pesto: A quick, healthy twist on a classic favourite

Although pesto is primarily associated with aromatic basil, arugula, commonly known for salads, works excellently as a base for this green sauce. You can make a quick and healthy dinner in just a few minutes.

When I'm short on time and can't spend hours preparing a fancy meal, I gladly turn to delicious pesto. Since discovering that it can also be made from my favourite arugula, I prepare it as frequently as the classic version. It's aromatic and slightly spicy and pairs wonderfully with pasta, meats, or sandwiches. It's inexpensive, quick to make, and, above all, delicious.

Arugula often finds its way into salads, adding a delicate spiciness. It's also worth leveraging its qualities in pesto. Choosing fresh arugula is best for the best light and fresh taste. While growing it in your garden next to lettuce is ideal, store-bought arugula also works well for preparing homemade pesto.

Arugula pesto is a perfect addition to pasta, salads, vegetables, and even sandwiches. It is not only a delicious vegetable but also a treasure trove of health-beneficial nutrients. It contains vitamins A, C, K, and B, as well as calcium, magnesium, potassium, iron, and zinc. Including it more often in your diet is worthwhile, especially when it tastes the best.

Ingredients:

            
• 2 cups of fresh arugula
• 1/2 cup of walnuts
• 1/2 cup of parmesan cheese
• 1/2 cup of olive oil
• 2 cloves of garlic
• A few drops of lemon juice
• Salt and pepper to taste

Preparation:

1. Wash the arugula and dry it thoroughly with a paper towel.
2. Place all the ingredients in a blender or food processor.
3. Blend for a few minutes until a smooth consistency is achieved.
4. Season with salt and pepper to taste.

Instead of walnuts, you can also use pine nuts, peanuts, or cashews. If you're worried that your blender might not handle the hardness of the nuts, soak them in water beforehand. The ready pesto can be stored in the fridge for up to 5 days. Enjoy!