Simple noodles with pesto are probably one of the most popular pasta dishes. They are normally ready in no time without much effort. I suspect, however, that many people will go for store-bought pesto because they don’t want to invest the extra work for homemade pesto… even though it’s super easy to make and most of the time so much better when made fresh than anything you can buy in a supermarket ;P Best example – this simple and delicious Homemade Arugula Pesto aka. Pesto Verde. Ready in less than 5 minutes. Pasta normally takes longer than that to cook… ;)
The classic green Pesto Genovese most people know from Italy is made with basil. Together with pine nuts, Parmesan (Pecorino), and oil you can prepare a delicious sauce for your pasta in no time. Well… if you don’t have basil at hand, use arugula, for example. I love using this type of greens because they already have a nutty aroma that makes a pesto even better.
The preparation of pesto is really very simple. If you want to make a quick and tasty pasta sauce from scratch instead of using store-bought stuff – pesto is just perfect! While the pasta is cooking you can quickly throw all ingredients into the bowl of your mixer/blender – push the button and a few seconds later you got yourself a nice green pasta sauce! It could not be easier. Of course, the classic preparation would involve a mortar to create the sauce… but that is like doing a workout. I don’t like that kind of sport in my kitchen ;P Just kidding. Pesto purists prefer the mortar preparation because it brings out the flavors of the ingredients even more… but the blender is definitely faster. My choice of kitchen equipment in this case ;P
We prepare at least once every two weeks a glass jar with pesto and store it in the fridge. Luckily, pesto can last quite some time if stored properly. Pesto is not only good for pasta – you can use it for many other dishes and snacks as well. You have to try my Meatball Subs with Tomato Sauce & Pesto or my delicious Gnocchi with Mushrooms, Asparagus, Pesto, and Burrata – so good! Or what about a Pesto Bread? Somehow everything gets very delicious when pesto is involved ;)
5 tips for better homemade pesto
Pesto is made with fresh herbs, nuts, cheese, garlic, and (good) olive oil and can be used for many delicious dishes. When preparing it, it is worth following some basic rules to get the best result.
1. Always use fresh ingredients!
This tip does not really need much explanation. Fresh ingredients are simply always better! The herbs or lettuce (here arugula, for example) shouldn’t have been sitting around in the fridge for days before you use them. The fresher everything is, the more flavor you get out of it. I also recommend using fresh garlic instead of garlic powder – some recipes might recommend that. The flavors are simply more intense with fresh garlic. So much better! Same for the cheese you use – stay away from the already grated Parmesan you can get in stores. That’s often a blend of lower-quality cheeses. And at last – the most important ingredient you should not try to save a penny: the olive oil! Your pesto will not turn out well if you use cheap, bland olive oil.
2. Roast your nuts (for additional flavor)!
Nuts such as pine nuts or walnuts are essential ingredients for pesto. They provide great flavor and contribute to the creamy texture of the pesto. To intensify the flavor of the nuts, it is recommended to lightly toast them before adding them to the mix. This can be done in a pan without oil, or in the oven. Of course, this is an additional step in the preparation of pesto and takes some time, but the effort is definitely worth it! ;)
3. Mortar vs. blender – what’s better?
Traditionally, pesto is prepared in a mortar. Crushing and pounding the ingredients releases oils in the nuts and herbs (or lettuce) that provide intense flavor. That’s why many swear by preparing pesto in a mortar. If you use pine nuts in your pesto that’s absolutely ok – if you decide to make your pesto with walnuts or almonds, for example, this can turn into a nightmare using the mortar only ;P A blender does not give a s**it and processes everything easily. If you’re hungry and in a hurry, you’re definitely better off with a blender. The pesto will be ready in seconds ;P
4. Which herbs/nuts can you use?
Probably the best-known pesto is the traditional basil pesto aka. Pesto Genovese. However, as you can see here with the arugula pesto, other herbs or lettuces can also be used to make pesto. Same for the nuts. Basil, parsley, arugula, spinach, or even the good old lettuce can be turned into pesto. You can also use a mix of herbs if you like – there is a lot you can do besides the classic version with basil only ;) Pine nuts are quite expensive if you want good quality. Walnuts or almonds are definitely cheaper here. You can also use a mix of nuts if you like. Pesto is very versatile ;P
5. Store pesto properly!
The freshest ingredients are all useless if you do not store your finished pesto properly. Hardly anybody prepares only a small amount of pesto then they do it from scratch – normally you make more than you need for the pasta you want to eat/serve. Makes sense because pesto can be stored in the fridge for days. To keep the homemade pesto fresh for a long time, you should always add it to a clean jar and cover it with a thin layer of olive oil. This prevents air from getting to the pesto and the herbs will oxidize much slower. You will notice this quickly when a pesto loses its beautiful green color and starts to look brown. Always add some oil on top – even after you’ve taken something out to make a second or third plate of pasta ;P
INGREDIENTS / ZUTATEN
(4 servings)
about 4.6 oz. (130g) arugula, washed
2-3 garlic cloves
1 oz. (30g) pine nuts
1.4 oz. (40g) Parmesan, grated
1.7 fl. oz. (50ml) olive oil (extra virgin), bit more if necessary
salt, pepper
some lemon juice (optional)
(4 Portionen)
etwa 130g Rucola, gewaschen
2-3 Knoblauchzehen
30g Pinienkerne
40g Parmesan, gerieben
50ml Olivenöl (extra vergine), ggf. etwas mehr
Salz, Pfeffer
etwas Zitronensaft (optional)
FAQs (Frequently Asked Questions)
Question 1: How long can I store homemade pesto?
Answer: If you store the pesto properly, it will last a good 2-3 weeks in the fridge. In any case, make sure there is always a thin layer of olive oil floating on top of the pesto to prevent oxidation. Sometimes the olive oil will solidify in the fridge, but that’s not a problem – just let it come to room temperature before using it ;)
Question 2: Can I freeze the pesto?
Answer: Yes – easily. I recommend freezing the pesto in an ice cube maker. This way you get individual, small portions you can simply take out of the freezer and defrost when needed.
Question 3: Can I use other nuts instead of pine nuts?
Answer: Absolutely! Walnuts, almonds, or even cashews are great to make pesto. Use the ones you like the most.
Question 4: Can I also prepare vegan pesto?
Answer: Yes – this is also possible. Instead of Parmesan or Pecorino, you can simply use a vegan cheese alternative or work with yeast flakes. They add a cheesy flavor to a pesto without using dairy products at all.
Question 5: Are there alternative uses for pesto?
Answer: Absolutely! In addition to being used as a pasta sauce, pesto can also be used as a spread for sandwiches, for example. Pesto can also be part of a marinade for fish, meat, or roasted veggies. We also like to use pesto in sauces to add additional flavor to the dish ;)
DIRECTIONS / ZUBEREITUNG
1. Wash and dry the arugula. Peel and roughly chop the garlic. Add arugula, garlic, pine nuts, Parmesan, and the oil to a blender and mix until nicely puréed. It’s ok to have some larger pieces in the pesto, it does not have to be super smooth. Season to taste with some salt and pepper. You can add a dash of lemon juice for some brightness as well if you like.
2. Serve the pesto together with your favorite cooked pasta and some additional grated Parmesan. Add leftover pesto to a mason jar, cover with some olive oil, and close with a lid. Store in the fridge. The arugula pesto should stay fresh for at least 1 week.
1. Den Rucola waschen und trocken schütteln. Die Knoblauchzehe(n) schälen und grob in Stücke schneiden. Rucola, Knoblauch, Pinienkerne, geriebenen Parmesan und Olivenöl in einen Mixer geben und (nicht zu fein) pürieren – man darf hier ruhig noch einige größere Stücke sehen. Mit Salz und Pfeffer abschmecken. Wer mag, kann auch noch einen Spritzer Zitronensaft dazugeben.
2. Das Pesto zusammen mit gekochter Lieblingspasta und etwas zusätzlichem Parmesan servieren. Reste in ein Schraubglas füllen, mit etwas Olivenöl bedecken und dann im Kühlschrank aufbewahren – das Rucola Pesto sollte so mindestens 1 Woche durchhalten.
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Here is a version of the recipe you can print easily.
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Easy Peasy Arugula Pesto
- Prep Time: 00:05
- Cook Time: 00:00
- Total Time: 00:05
- Yield: 1 1x
- Category: Pasta
- Cuisine: Italy
- Diet: Vegetarian
Description
The perfect weeknight dinner is always quick and easy to prepare. How about Arugula Pesto? Done in an instant and really great if you want an easy-peasy meal ;)
Ingredients
about 4.6 oz. (130g) arugula, washed
2–3 garlic cloves
1 oz. (30g) pine nuts
1.4 oz. (40g) Parmesan, grated
1.7 fl. oz. (50ml) olive oil (extra virgin), bit more if necessary
salt, pepper
some lemon juice (optional)
Instructions
1. Wash and dry the arugula. Peel and roughly chop the garlic. Add arugula, garlic, pine nuts, Parmesan, and the oil to a blender and mix until nicely puréed. It’s ok to have some larger pieces in the pesto, it does not have to be super smooth. Season to taste with some salt and pepper. You can add a dash of lemon juice for some brightness as well if you like.
2. Serve the pesto together with your favorite cooked pasta and some additional grated Parmesan. Add leftover pesto to a mason jar, cover with some olive oil, and close with a lid. Store in the fridge. The arugula pesto should stay fresh for at least 1 week.
Notes
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Pesto is love, pesto is life – especially during hot summer days when you don’t really want to cook ;) I tried the vegan alternative with yeast flakes and it came out great! A really quick, easy and still delicious recipe. Well done!