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

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

When I don't have much time to prepare an elaborate dinner in the kitchen, I happily reach for delicious pesto. Since discovering that it can also be made from my favourite arugula, I make it as often as the classic version. It is aromatic and slightly spicy and goes great not only with pasta but also as an addition to meats or as a spread on sandwiches. It's inexpensive, quick, and, above all, delicious.

Arugula is often added to salads, enhancing their taste with its delicate spiciness. It's also worth using its qualities in pesto. Fresh arugula has the best, lightest, and freshest taste. It's worth growing in your garden next to lettuce, but store-bought arugula also works well for preparing homemade pesto.

Arugula pesto is a perfect addition to pasta, salads, vegetables, and even sandwiches. Arugula is a delicious vegetable and a treasure trove of health-beneficial ingredients. It contains vitamins A, C, K, and B group, calcium, magnesium, potassium, iron, and zinc. It is worth including it more often in your diet, especially now when it tastes the best.

Ingredients:

            
• 500 ml of fresh arugula,
• 125 ml of walnuts,
• 125 ml of parmesan cheese,
• 125 ml 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.

You can also use pine nuts, peanuts, or cashews instead of walnuts. If you are worried that your blender might not handle their hardness, soak the nuts in water beforehand. The ready pesto can be stored in the fridge for up to five days. Enjoy!