RUCOLA PESTO
Arugula, Parmigiano Reggiano, Pecorino Romano, walnuts, and garlic
Effortless Grace
Italy
10 minutes
An offering of 180 Calories
RUCOLA PESTO
Arugula, Parmigiano Reggiano, Pecorino Romano, walnuts, and garlic
Effortless Grace
Italy
10 minutes
An offering of 180 Calories
RUCOLA PESTO
Arugula, Parmigiano Reggiano, Pecorino Romano, walnuts, and garlic
Effortless Grace
Italy
10 minutes
An offering of 180 Calories
GENESIS
Arugula, with its unmistakable taste, gently bitter and peppery, is a botanical treasure of ancient lineage, revered since the days of the Romans for its therapeutic virtues and assertive flavor. In antiquity, it was prized as a culinary essence to perfume dishes, and was even whispered to possess aphrodisiac charms.
Its cultivation spread gracefully across the lands of the Mediterranean basin and Western-Central Asia, eventually gracing Northern Europe, America, and India. Within the Italian peninsula, arugula has long been woven into diverse culinary creations, from vibrant salads to elevated accompaniments for meat and fish, and as a crowning touch to pizzas and tramezzini.
Pesto, in its most celebrated expression, is bound to Liguria and its sovereign herb, basil. Yet, the noble concept of "pesto" refers more broadly to a sauce crafted by gently bruising ingredients in a mortar—typically aromatic herbs, oil, cheese, and dried fruits. The creation of a pesto that crowns arugula in place of basil was born from a desire to explore new flavor landscapes, whilst preserving the rustic simplicity and purity of ingredients inherent to traditional pounded sauces.
Though history records no precise date for the birth of arugula pesto, its renown flourished alongside the dawn of creative gastronomy and the poetic reimagining of heritage recipes, most notably from the 1980s onward.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Fresh wild rocket
Parmigiano Reggiano
Pecorino Romano
Earthy walnuts
Fragrant garlic
Extra virgin olive oil
Sea salt
Black pepper
150 g
60 g
30 g
45 g
1 clove
120 ml
to taste
to taste
CURATION
For the arugula pesto:
Gently wash the fresh arugula beneath a stream of cool water, then dry it with the utmost care—ideally using a salad spinner—to banish every trace of moisture. Any excess water would dilute the pesto's rich density and compromise its preservation.
Peel the clove of garlic and, should you desire a more delicate whisper of flavor, remove the green germ from its heart, if present.
Place the thoroughly dried arugula into a blender or the beaker of an immersion mixer. Introduce the grated Parmigiano Reggiano and Pecorino Romano, the walnuts, the garlic clove, a pinch of salt, and a grind of black pepper.
Begin to blend at a low speed, drizzling in the extra virgin olive oil gradually, like a fine thread. Blend in short, rhythmic pulses to prevent the blades from heating, an occurrence that would oxidize the arugula and rob it of its vibrant, brilliant green hue. Continue until you achieve a pesto that is smooth, harmonious, and exquisitely creamy.
Should the pesto prove too dense, you may grace it with another teaspoon of extra virgin olive oil. Taste your creation and, if required, adjust the seasoning with salt or pepper.
Transfer the pesto into a small bowl or an airtight glass jar.
aspiration
For a more fragrant essence, you may gently toast the walnuts in a non-stick pan before introducing them to the blender.
Should you desire to vary the symphony of flavors, you may substitute a portion of the walnuts with pine nuts or almonds.
To preserve the pesto's pristine quality, grace the surface with a veil of extra virgin olive oil before sealing the jar; this prevents oxidation and safeguards its brilliant, luminous color.
The arugula pesto remains preserved in the cold of the refrigerator for 2-3 days. It may also be frozen in small, precious portions.
ultimate alchemies
GENESIS
Arugula, with its unmistakable taste, gently bitter and peppery, is a botanical treasure of ancient lineage, revered since the days of the Romans for its therapeutic virtues and assertive flavor. In antiquity, it was prized as a culinary essence to perfume dishes, and was even whispered to possess aphrodisiac charms.
Its cultivation spread gracefully across the lands of the Mediterranean basin and Western-Central Asia, eventually gracing Northern Europe, America, and India. Within the Italian peninsula, arugula has long been woven into diverse culinary creations, from vibrant salads to elevated accompaniments for meat and fish, and as a crowning touch to pizzas and tramezzini.
Pesto, in its most celebrated expression, is bound to Liguria and its sovereign herb, basil. Yet, the noble concept of "pesto" refers more broadly to a sauce crafted by gently bruising ingredients in a mortar—typically aromatic herbs, oil, cheese, and dried fruits. The creation of a pesto that crowns arugula in place of basil was born from a desire to explore new flavor landscapes, whilst preserving the rustic simplicity and purity of ingredients inherent to traditional pounded sauces.
Though history records no precise date for the birth of arugula pesto, its renown flourished alongside the dawn of creative gastronomy and the poetic reimagining of heritage recipes, most notably from the 1980s onward.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Fresh wild rocket
Parmigiano Reggiano
Pecorino Romano
Earthy walnuts
Fragrant garlic
Extra virgin olive oil
Sea salt
Black pepper
150 g
60 g
30 g
45 g
1 clove
120 ml
to taste
to taste
CURATION
For the arugula pesto:
Gently wash the fresh arugula beneath a stream of cool water, then dry it with the utmost care—ideally using a salad spinner—to banish every trace of moisture. Any excess water would dilute the pesto's rich density and compromise its preservation.
Peel the clove of garlic and, should you desire a more delicate whisper of flavor, remove the green germ from its heart, if present.
Place the thoroughly dried arugula into a blender or the beaker of an immersion mixer. Introduce the grated Parmigiano Reggiano and Pecorino Romano, the walnuts, the garlic clove, a pinch of salt, and a grind of black pepper.
Begin to blend at a low speed, drizzling in the extra virgin olive oil gradually, like a fine thread. Blend in short, rhythmic pulses to prevent the blades from heating, an occurrence that would oxidize the arugula and rob it of its vibrant, brilliant green hue. Continue until you achieve a pesto that is smooth, harmonious, and exquisitely creamy.
Should the pesto prove too dense, you may grace it with another teaspoon of extra virgin olive oil. Taste your creation and, if required, adjust the seasoning with salt or pepper.
Transfer the pesto into a small bowl or an airtight glass jar.
aspiration
For a more fragrant essence, you may gently toast the walnuts in a non-stick pan before introducing them to the blender.
Should you desire to vary the symphony of flavors, you may substitute a portion of the walnuts with pine nuts or almonds.
To preserve the pesto's pristine quality, grace the surface with a veil of extra virgin olive oil before sealing the jar; this prevents oxidation and safeguards its brilliant, luminous color.
The arugula pesto remains preserved in the cold of the refrigerator for 2-3 days. It may also be frozen in small, precious portions.
ultimate alchemies
GENESIS
Arugula, with its unmistakable taste, gently bitter and peppery, is a botanical treasure of ancient lineage, revered since the days of the Romans for its therapeutic virtues and assertive flavor. In antiquity, it was prized as a culinary essence to perfume dishes, and was even whispered to possess aphrodisiac charms.
Its cultivation spread gracefully across the lands of the Mediterranean basin and Western-Central Asia, eventually gracing Northern Europe, America, and India. Within the Italian peninsula, arugula has long been woven into diverse culinary creations, from vibrant salads to elevated accompaniments for meat and fish, and as a crowning touch to pizzas and tramezzini.
Pesto, in its most celebrated expression, is bound to Liguria and its sovereign herb, basil. Yet, the noble concept of "pesto" refers more broadly to a sauce crafted by gently bruising ingredients in a mortar—typically aromatic herbs, oil, cheese, and dried fruits. The creation of a pesto that crowns arugula in place of basil was born from a desire to explore new flavor landscapes, whilst preserving the rustic simplicity and purity of ingredients inherent to traditional pounded sauces.
Though history records no precise date for the birth of arugula pesto, its renown flourished alongside the dawn of creative gastronomy and the poetic reimagining of heritage recipes, most notably from the 1980s onward.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Fresh wild rocket
Parmigiano Reggiano
Pecorino Romano
Earthy walnuts
Fragrant garlic
Extra virgin olive oil
Sea salt
Black pepper
150 g
60 g
30 g
45 g
1 clove
120 ml
to taste
to taste
CURATION
For the arugula pesto:
Gently wash the fresh arugula beneath a stream of cool water, then dry it with the utmost care—ideally using a salad spinner—to banish every trace of moisture. Any excess water would dilute the pesto's rich density and compromise its preservation.
Peel the clove of garlic and, should you desire a more delicate whisper of flavor, remove the green germ from its heart, if present.
Place the thoroughly dried arugula into a blender or the beaker of an immersion mixer. Introduce the grated Parmigiano Reggiano and Pecorino Romano, the walnuts, the garlic clove, a pinch of salt, and a grind of black pepper.
Begin to blend at a low speed, drizzling in the extra virgin olive oil gradually, like a fine thread. Blend in short, rhythmic pulses to prevent the blades from heating, an occurrence that would oxidize the arugula and rob it of its vibrant, brilliant green hue. Continue until you achieve a pesto that is smooth, harmonious, and exquisitely creamy.
Should the pesto prove too dense, you may grace it with another teaspoon of extra virgin olive oil. Taste your creation and, if required, adjust the seasoning with salt or pepper.
Transfer the pesto into a small bowl or an airtight glass jar.
aspiration
For a more fragrant essence, you may gently toast the walnuts in a non-stick pan before introducing them to the blender.
Should you desire to vary the symphony of flavors, you may substitute a portion of the walnuts with pine nuts or almonds.
To preserve the pesto's pristine quality, grace the surface with a veil of extra virgin olive oil before sealing the jar; this prevents oxidation and safeguards its brilliant, luminous color.
The arugula pesto remains preserved in the cold of the refrigerator for 2-3 days. It may also be frozen in small, precious portions.