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This Arugula Jalapeno Pesto is my new go-to sauce for pasta, grilled salmon, base for pizza, or sandwich. The pepperiness of arugula, bright and zest of jalapeno, and toasted nuts, give this pesto a delicious depth of flavor. I’ve prepared the recipe using traditional pine nuts, walnuts, even pecans-so don’t be shy experimenting with your favorite nut.
Pesto can be a healthier substitute for a cream based sauce because it’s made with healthy fats, antioxidants, and omega 3 fatty acids. Homemade pesto will also contain less sodium. This recipe does contain Parmesan which has low lactose levels, but if sensitive, omit, and substitute 2 tablespoons of lemon juice or sprinkle in nutritional yeast.
Tip: Pesto can cause allergic reactions in people who are allergic to dairy products and nuts.
Reviews:
COOK TIME 25 minutes
Cuisine American, Italian
Serving 4 people
Ingredients:
| 1. | 2 cups packed baby arugula |
| 2. | 1 jalapeno trimmed and halved, with or without seeds (optional) |
| 3. | 1/2 cup shelled walnuts or pine nuts or favorite nut |
| 4. | 6 cloves of garlic, unpeeled |
| 5. | 1/2 clove minced garlic |
| 6. | 1/2 teaspoon himalayan salt |
| 7. | 1/2 cup extra virgin olive oil |
| 8. | 1/4-1/2 cup of Parmesan cheese |
| 9. | 1/2 to 1 fresh lemon juiced and zest (optional) |
Directions:
Brown the Garlic.
Brown 6 garlic cloves with peels on, in a skillet over medium high heat, turning once, until garlic is lightly browned. About 7-10 minutes.
Remove the garlic from the pan, cool, and remove the skins.
Toast the Nuts.
Toast the nuts in the same pan you used for browning garlic, over medium heat, until lightly browned.
Process in Food Processor.
Combine arugula, jalapeno (if using), walnuts, salt, roasted and minced garlic into a food processor. Pulse while drizzling the oil into the food processor chute, blend ingredients. (I usually taste the mixture at this point to see if I like the flavor or need to add more heat (jalapeno) oil or salt.)
When desired flavor is achieved, remove the mixture from the processor and place in a small bowl.
Add Parmesan Cheese.
Gently stir the shredded parmesan cheese into pesto and combine well.
Adjust To Taste.
Because the pesto is so dependent on the individual ingredients, as well as the strength of the ingredients, taste again and add some fresh squeezed lemon or zest to brighten the sauce up.
Serving Suggestions.
Serve over whole grain pasta, hearts of palm pasta, grilled salmon, or use as a spread for pizza or on a sandwich.
Tried this recipe?
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