Arugula pesto with hazelnuts

Votes: 1

How to Make - Arugula and Hazelnut Pesto

Time: 10 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 255, total fat 26 G., saturated fats 5 G., proteins 5 G., carbohydrates 2 G., fiber 1 G., cholesterol 10 mg, sodium 167 mg, sugar 1 G.

Substitute the ingredients of classic pesto for a completely different, yet equally delicious, pesto that's also less expensive than the original sauce. Instead of basil, add piquant arugula, and replace pine nuts with aromatic hazelnuts. Arugula pesto can be added to pasta, served as a dipping sauce, or simply spread on bread.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup lightly toasted hazelnuts
3 cups loosely packed arugula
1 teaspoon chopped garlic
1/4 cup Parmesan cheese, coarsely grated
1/4 cup coarsely grated Pecorino Romano cheese
0.5 cups extra-virgin olive oil
1 teaspoon lemon zest

Ingredient Substitution Suggestions

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Recipes with similar ingredients: arugula, hazelnuts, pesto sauce, Pecorino Romano cheese, Parmesan cheese, lemon zest, garlic

Cooking the dish according to the recipe:

Place the hazelnuts in a food processor and pulse until finely ground. Add the arugula, garlic, and 1/4 teaspoon of salt and pulse again to combine.
Add the Parmesan and Pecorino Romano cheese and pulse. With the processor running, slowly pour in the olive oil and pulse until smooth. Transfer the pesto to a bowl and add the lemon zest.

Categories:

recipe / Calorie content of prepared meals / Food processor / Summer dishes / Sauces / Dips / / Food Network - recipes / Italian cuisine