Giuseppe's Arugula Pesto

Ingredients

• 500 g Fresh arugula (Washed and thoroughly dried)
• 150 g Walnuts
• 3.5 gousses Garlic (According to your taste; the recipe calls for 3 to 4 cloves)
• 250 ml Extra-virgin olive oil (Add gradually to help with blending; reserve a little oil to cover the pesto during storage)
• 150 g Grated Parmesan (To taste)
• 10 g Fine salt
• Pepper (A few turns of the pepper mill; adjust to taste)

Steps

1. 1

   Place the walnuts and garlic in a blender. Pulse a few times until coarsely chopped.

2. 2

   Gradually add the arugula, regularly pressing it down into the blender.

3. 3

   Pour in the olive oil gradually to facilitate blending.

4. 4

   Blend in short pulses and avoid blending for too long, so the mixture does not heat up and darken the pesto.

5. 5

   Add the Parmesan and blend briefly, preserving some texture.

6. 6

   Add the salt and pepper. Taste and adjust the seasoning to your preference.

7. 7

   Pour the pesto into a clean glass jar.

8. 8

   Completely cover the surface with a thin layer of olive oil so that the pesto is not exposed to air.

9. 9

   Store the jar in the refrigerator. The pesto can be kept for up to 3 weeks under these conditions.

Notes

The publication specifies an amount for 500 g of arugula. The transcript mentions a tasting and states that a large batch can serve approximately 12 people. The stated storage time is up to 3 weeks in the refrigerator, under a layer of oil.

Nutrition per serving

• Italian
• vegetarian
• gluten-free
• sauce
• no-cook
• homemade