Arugula pesto sauce – a detailed recipe for cooking. friends: 
Time: 10 minutes The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 4 tbsp. fresh arugula
- 1 tbsp. l chopped garlic
- Salt and Freshly Ground Peppers
- 1 tbsp. olive oil
- 2 tbsp. l pine nuts, fry, plus 1 tbsp. l raw nuts
- 1/8 tsp Vitamin C (optional)
- 1/2 tbsp. freshly grated parmesan
Recipes with similar ingredients: pesto sauce, arugula, nuts cedar, parmesan cheese, garlic
Recipe preparation:
- Prepare a large bowl of ice water and bring the water to boil in a large pan. Place the arugula in a large sieve and dip it in boiling water. Immerse the whole arugula immediately in boiling water. Blanch for about 15 seconds. Take out, shake off excess water, then dip the arugula in a bowl of ice water and again mix to cool as quickly as possible. Drain liquid.
- Carefully squeeze water from the arugula with your hands. Coarsely chop arugula and place in a blender. Add garlic, salt and pepper over taste, olive oil, 2 tbsp. l pine nuts and vitamin C if use. Stir for at least 30 seconds. In this way, green arugula will thoroughly stain the oil.
- Add cheese and mix. Pesto can be stored for several days. in tightly closed containers in the refrigerator. Get the pesto sauce before dinner from the refrigerator to warm to room temperature. Before serving, sprinkle the remaining 1 tbsp. l pine nuts. Exit: 2 tbsp.
