Ingredients with Measurements:
- 1 cup of fresh arugula leaves
- 1/2 cup of grated Raveggiolo cheese
- 1/4 cup of pine nuts
- 1/4 cup of olive oil
- 2 cloves of garlic
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Rinse the arugula leaves and pat them dry.
2. In a food processor or blender, combine the arugula leaves, grated Raveggiolo cheese, pine nuts, garlic, and a pinch of salt and pepper.
3. Pulse the ingredients until they are finely chopped.
4. While the food processor or blender is running, slowly pour in the olive oil until the pesto is smooth and well-combined.
5. Taste the pesto and adjust the seasoning as needed.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- Makes about 1 cup of pesto
Nutritional information:
- Calories: 120
- Fat: 12g
- Carbohydrates: 2g
- Protein: 3g
Substitutions for ingredients:
- Raveggiolo cheese can be substituted with Parmesan or Pecorino Romano cheese.
- Pine nuts can be substituted with walnuts or almonds.
- Arugula leaves can be substituted with basil or spinach leaves.
Variations:
- Add a squeeze of lemon juice for a tangy flavor.
- Add a tablespoon of honey for a touch of sweetness.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Toast the pine nuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Use a high-quality olive oil for the best taste.
- Store the pesto in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store the pesto in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the pesto in a small bowl with crackers or bread for dipping.
- Toss the pesto with cooked pasta for a quick and easy meal.
- Use the pesto as a spread on sandwiches or wraps.
Garnishes:
- Sprinkle some extra grated Raveggiolo cheese or pine nuts on top of the pesto.
Pairings:
- Serve the pesto with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve the pesto with a side salad or roasted vegetables.
Troubleshooting advice:
- If the pesto is too thick, add a little more olive oil to thin it out.
- If the pesto is too thin, add more arugula leaves or cheese to thicken it up.
Food safety advice:
- Make sure to wash the arugula leaves thoroughly before using them in the pesto.
Food history:
- Pesto originated in Genoa, Italy, and traditionally includes basil, garlic, pine nuts, Parmesan cheese, and olive oil. This recipe puts a twist on the classic by using arugula and Raveggiolo cheese.
Flavor profiles:
- The pesto has a nutty, cheesy flavor with a slightly bitter and peppery taste from the arugula.
Serving suggestions:
- Serve the pesto as an appetizer or snack, or use it as a sauce for pasta or pizza.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Italian