Arugula Pesto with Lemon Oil

by: Margherita Romagnoli

  • Preparation 5 min
  • Cooking 0 min
  • Portions 4 pers.

Ingredients needed

Serves 4

  • 150 g arugula
  • 6 tbsp grated parmesan (or half parmesan, half pecorino)
  • ½ cup pine nuts (or shelled almonds, or half of each)
  • 150 ml Favuzzi moderate oil
  • 50 ml Favuzzi lemon oil
  • 1 small garlic clove (optional)
  • A pinch of salt

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Steps of preparation

  1. Wash and dry the arugula.
  2. In a blender, combine the arugula, the moderate oil, the pine nuts, the cheese and the garlic.
  3. Mix well, until creamy, thick and fairly smooth.
  4. Add the lemon oil with a pinch of salt, then blend with a spoon until the oil and the pesto are thoroughly combined.
  5. Serve with well-drained al dente pasta: add the arugula pesto directly to the pot with the drained pasta, without warming it.
  6. This pesto will keep in the fridge for 4 to 5 days.

   (If you must freeze the pesto, omit the cheese; add it only after the pesto has thawed out and is ready for use.)

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