Are you tired of the same old basil pesto? Feeling adventurous in the kitchen? Look no further than arugula spinach pesto! This vibrant recipe is a delicious and nutritious alternative to traditional pesto, packed with the bold flavors of arugula and spinach.
In this blog post, we’ll walk you through the process of making arugula spinach pesto and answer some common questions, such as whether pesto can be made from arugula and how to reduce its bitterness. So roll up your sleeves and let’s get cooking! And if you’re feeling really inventive, we’ll also share a recipe for arugula walnut pesto and a tasty spinach and arugula pasta dish. Let’s go!
Arugula Spinach Pesto: A Deliciously Green Sauce for Everything
Are you tired of the same old tomato-based pasta sauce or plain old ranch dressing? Do you like to experiment in the kitchen and try new things? Well, why not give arugula spinach pesto a try? This tasty sauce is packed with flavors that will enhance any dish, from pasta to vegetables, sandwiches, and even as a dip for chips.
The Benefits of Arugula and Spinach
Not only is this pesto delicious, but it’s also healthy! Arugula and spinach are both nutrient-dense greens. Arugula is high in Vitamin K, which is essential for blood clotting and bone health, and Vitamin C, which supports the immune system. Spinach is also packed with vitamins, mainly Vitamin A, Vitamin K, and Folate. Folate plays a vital role in DNA synthesis and repair, and it’s especially important for women who are pregnant or trying to conceive.
A Brief History of Pesto
Did you know that pesto has been around since ancient Roman times? It was traditionally made with basil, garlic, pine nuts, olive oil, and Parmesan cheese. However, you can make pesto with any leafy green, nuts, and cheese you like. Arugula spinach pesto is a new twist on a classic sauce, and it’s perfect for those who want to try something different.
Creating Arugula Spinach Pesto
Making arugula spinach pesto is easy. Just put arugula, spinach leaves, garlic, parmesan cheese, pine nuts, and olive oil in a food processor or blender, and blend until desired consistency. You can adjust the amount of garlic, cheese, and nuts to your taste. Some people like their pesto chunky, while others prefer it smooth, so make it how you like it.
Serving Arugula Spinach Pesto
Arugula spinach pesto can be served hot or cold. It’s usually used as a sauce for pasta dishes, but it can also be used as a dip or spread for sandwiches, as a topping for grilled meats or vegetables, or as a pizza sauce. The possibilities are endless with this tasty and versatile sauce.
In conclusion, arugula spinach pesto is a delicious, healthy, and versatile sauce that can enhance any dish. Its rich flavor, combined with its nutritional benefits, makes it an excellent choice for anyone looking to try something new. So, go ahead, give it a try!
Spinach Pesto Recipe from NYT: A Must-Try for Pesto Lovers
Are you tired of the traditional basil pesto? Spice up your pesto experience with this mouth-watering spinach pesto recipe from the New York Times. This recipe is a perfect combination of fresh spinach leaves, pine nuts, garlic, parmesan cheese, and olive oil, making it a healthy and flavorful addition to your pasta, sandwich, or even chicken recipe. Here is a breakdown of how to make this fantastic pesto sauce.
- 4 cups fresh spinach leaves
- 2 cloves garlic
- 1/2 cup pine nuts
- 1/2 cup parmesan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
In a large pot of boiling water, blanch the spinach for 30 seconds.
Using a slotted spoon, transfer the spinach to a bowl of ice water. Drain and squeeze excess water from the spinach.
In a food processor, combine spinach, garlic, pine nuts, and parmesan cheese. Pulse until smooth, and then slowly add the olive oil.
Season with salt and pepper.
And, voila! Your spinach pesto is ready to use. It’s that simple. You can store the pesto in an airtight container in the refrigerator for up to a week.
It’s no wonder the New York Times loves this spinach pesto recipe, considering how easy and delicious it is. Give your taste buds a fresh take on pesto with this recipe that is sure to leave you craving for more. With the added nutrients and flavor of spinach, you’re also doing your body a favor. Try it out, and share your cooking story with us. Happy cooking!
Arugula Walnut Pesto: A Twist on an Italian Classic
If you’re a big fan of pesto, but you’re getting tired of the same old basil and pine nut combo, why not mix things up a bit with some arugula and walnuts? This unique take on the classic Italian sauce is sure to impress, and it’s surprisingly easy to make!
Here’s what you’ll need:
- 4 cups of arugula
- 1 cup of walnuts
- 1 cup of freshly grated Parmesan cheese
- 3 cloves of garlic
- 1 lemon, juiced
- Salt and pepper to taste
- ½ cup of good quality olive oil
Toast your walnuts in a dry pan until they’re just starting to brown and become fragrant. Let them cool.
Pop your arugula, garlic, Parmesan, lemon juice and cooled walnuts into a food processor or blender. Whizz them all together until it’s all finely chopped.
Gradually add your olive oil until you get the consistency you want. You might need to add a little more or a little less, depending on how you like it.
Add salt and pepper to taste.
This tasty pesto can be used in all sorts of dishes! Here are some ideas to get you started:
- As a dip for veggies or bread
- Tossed with pasta
- As a topping for grilled chicken or fish
- Spread onto sandwiches or wraps
Don’t be afraid to get creative with your pesto! You can swap out the arugula for spinach or kale, and try using different nuts like pecans or almonds. This recipe is just a starting point, so have fun with it!
Spinach Arugula Pasta: A Match Made in Heaven
If you’re a pasta lover, you know that there’s nothing quite like a bowl of perfectly cooked pasta with the right sauce. One of my all-time favorite pasta dishes has to be spinach arugula pasta. It’s quick, easy, and oh-so-delicious.
The Greens: Spinach and Arugula
The secret to this dish is the combination of two super greens: spinach and arugula. Spinach is a nutritional powerhouse, packed with vitamins A and K, and iron. Arugula, on the other hand, adds a unique peppery flavor, a perfect complement to the milder taste of spinach.
The Perfect Pasta
When it comes to pasta, the choice of shape matters. I like to use penne or fusilli for this recipe, as they hold the sauce nicely. Cook the pasta in salted boiling water for about 8 to 10 minutes until al dente – not too soft and not too hard.
The Sauce: Arugula Spinach Pesto
Now for the star of the show – the arugula spinach pesto. It’s super simple to make and requires only a handful of ingredients: arugula, spinach, garlic, parmesan cheese, olive oil, salt, and pepper. Blend all the ingredients until the pesto reaches a smooth consistency.
The Final Touch: Assembly
When the pasta is ready, toss it with the pesto until each piece is well coated. You can add a little bit of pasta water to the sauce to help it stick to the pasta. And that’s it – your spinach arugula pasta is ready to be devoured!
In conclusion, spinach arugula pasta is a simple, yet flavorful dish that you can enjoy anytime, anywhere. The combination of spinach, arugula, and homemade pesto makes it a healthy and satisfying meal that will leave you feeling full and happy. Give this recipe a try, and I promise you’ll fall in love with it!
Is Pesto Made from Arugula?
When it comes to pesto, most people immediately think of the traditional recipe made with basil, garlic, pine nuts, and Parmesan cheese. However, there are many variations of this classic Italian sauce, including one made with arugula. But can you really make pesto from arugula? Let’s find out.
What is Arugula?
First things first, let’s talk about the star of the show: arugula. Also known as rocket or roquette, arugula is a leafy green vegetable that is slightly spicy and peppery. It’s often used in salads, sandwiches, and as a topping for pizza, but it can also be used to make a delicious pesto sauce.
Arugula pesto is a variation of the traditional pesto recipe, which substitutes basil with arugula. To make arugula pesto, you’ll need to combine arugula, olive oil, garlic, pine nuts (or walnuts), and Parmesan cheese into a food processor or blender. Blend the ingredients until they form a smooth paste, and then season with salt and pepper to taste.
Arugula Pesto vs. Traditional Pesto
While arugula pesto may not be as well-known as traditional pesto, it still packs a flavor punch. It has a slightly spicy and nutty taste compared to the sweet and herbaceous flavor of basil pesto. Arugula pesto is also a healthier option since it’s lower in calories and fat than traditional pesto.
How to Use Arugula Pesto
Arugula pesto can be used in a variety of ways, just like traditional pesto. You can use it as a spread for sandwiches and wraps, or as a dip for vegetables and crackers. Arugula pesto also makes a delicious pasta sauce, especially when paired with shrimp or grilled chicken.
In summary, yes, you can make pesto from arugula, and it’s just as tasty as traditional pesto. It’s a healthy and flavorful option that can be used in a variety of dishes. So, the next time you’re looking for a way to spice up your meal, give arugula pesto a try.
Why Is My Pesto Taste Bitter?
There’s nothing worse than whipping up a batch of arugula spinach pesto only to find that it tastes bitter. While this can be a frustrating experience, don’t fret. In this section, we’ll explore some reasons why your pesto might have a bitter taste and what you can do to fix it.
Using Old Ingredients
Often times, the culprit of bitter pesto can be traced back to the ingredients you use. Make sure that your arugula and spinach are fresh, and not past their prime. If you’re using cheese in your pesto, ensure that it has not gone bad. Using old ingredients can result in unwanted, bitter flavors.
Adding Too Many Bitter Greens
Arugula and spinach are both bitter greens, and their flavor can quickly overpower a dish if you add too much. Ensure that you’re using the right proportion of arugula and spinach to other ingredients. For example, you can balance the bitterness of these greens with fresh basil or mint.
Not Removing Stems Properly
The stems of arugula and spinach can be very bitter, and if you don’t remove them properly, they can ruin your pesto. Be sure to remove all the stems from your greens before adding them to your pesto. The stems can be tough to remove, so take the time to remove them all.
Over-processing the Pesto
Blending your pesto for too long can cause it to become bitter. Keep an eye on your pesto as you blend it, and stop when it reaches a smooth and creamy consistency. This will prevent the greens from releasing their bitter compounds.
Don’t let bitter arugula spinach pesto ruin your day. With these tips and tricks, you can create a delicious, flavorful pesto every time. Use fresh ingredients, balance your greens, remove stems, and process the pesto correctly. Your taste buds will thank you.
How to Make Arugula Pesto Less Bitter
Arugula has a distinct and strong flavor that can be overwhelming and bitter in large quantities. When making arugula pesto, this intense flavor can be a challenge to balance. Here are some tips on how to make arugula pesto less bitter and more enjoyable.
Balance it with Spinach
One way to tone down the bitterness of arugula is to balance it out with another leafy green, such as spinach. Using equal parts spinach and arugula in your pesto recipe can give it a milder flavor that is still green and fresh.
Add Lemon Juice
Adding a splash of lemon juice to your pesto can help to brighten the flavors and balance out the bitterness of the arugula. The acidity of the lemon can help to cut through the intense flavor of the arugula, making it more palatable.
Roast the Garlic
If you’re using garlic in your pesto recipe, consider roasting it first. Roasting garlic can mellow out its sharp flavor and make it more sweet and savory. This can help to balance out the bitterness of the arugula.
Use Toasted Nuts
Toasted nuts can add a rich and nutty flavor to your pesto while also helping to balance out the bitterness of the arugula. Use toasted pine nuts, almonds, or walnuts in your recipe for added flavor and balance.
Blend it Longer
Finally, blending your pesto for a longer period can help to break down the fibers of the arugula and create a smoother and less bitter pesto. Blend the ingredients for an extra minute or two to achieve a creamy, smooth consistency.
By following these tips, you can make arugula pesto less bitter and more enjoyable. Give them a try and enjoy a delicious and balanced pesto sauce that is perfect for pasta dishes, pizza, or as a dip for vegetables and crackers.