Arugula pesto is a worthy alternative to basil. The sauce is gaining piquant taste that is perfectly complemented by lemon juice and garlic. Grind arugula in a blender with spices by adding olive oil, grated parmesan and roasted pine nuts for more rich taste. Use pesto in cooking appetizers. For example, spread on toasted slices of baguette, and decorate on top fried pancetta. You get Italian crostini sandwiches, which it will be impossible to resist. And the rest of the sauce can be keep in the refrigerator, putting a film on it so that it doesn’t crusty.
Recipe author – Valerie Bertinelli – American actress
Time: 35min Difficulty: easy Quantity: one 2 pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/4 Art. pine nuts
- 12 very thin slices of pancetta (approximately 100 gr.)
- Half a small clove of garlic, minced
- 1/4 Art. grated parmesan
- 2 tbsp. arugula
- 1/3 Art. olive oil
- 1 tsp finely grated lemon zest
- 2 tsp lemon juice
- 12 slices of baguette, slightly fried
Recipes with similar ingredients: pine nuts, pancetta, garlic, Parmesan cheese, arugula, lemon, baguette
Recipe preparation:
- Preheat the oven to 220 ° C. Line a large baking sheet with by sides of parchment paper.
- Fry the pine nuts in a pan over medium heat. until golden brown in 3-5 minutes. Pour into a bowl and set aside.
- Spread the pancetta in one layer on the prepared pan. Bake until it is golden and crispy, about 10 minutes. Put on a plate covered with a paper towel, and cool.
- Combine the toasted pine nuts, garlic and parmesan in food processor; chop. Add arugula and continue grind on a pulsed mode so that everything is finely chopped. Not stopping the combine, slowly pour in olive oil. Add lemon zest, lemon juice, 1/4 tsp salt and a little black pepper, mix in pulsed mode.
- Put a spoonful of pesto on each slice of baguette, on top put the crispy pancetta and serve.
Note
The remaining pesto can be stored in an airtight container in refrigerator for up to 2 days by putting the cling film directly on sauce surface.
