Arugula pesto 5' 2


  • 100g fresh arugula
  • 1 tablespoon pine nuts or cashews
  • 1 clove of garlic
  • 1-2 tablespoons parmesan cheese
  • 3-4 tablespoons Extra Virgin olive oil Melissa Primo Gusto
  • 2 tablespoons lemon juice
  • Salt, pepper


1. If time is limited, put all of the ingredients into a blender and mix.

2. If you have time to spare, the correct way of preparing pesto may be applied. Crush all of the ingredients in a mortar or chop using a mezzaluna knife.

3. In each of these three methods, you may decide on the consistency of the pesto – the only thing that varies is the preparation time. The parmesan cheese should be added in batches and the pesto’s flavour tasted. Instead of using the pine nuts, you may add cashews or almonds. By adding more olive oil, the consistency of the pesto becomes more liquid which is beneficial if you want to use the pesto to marinate meat.

4. Serve the pesto with pasta, croutons or on ordinary sandwiches.

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