Arugula pesto: let's prepare it together?
Basil pesto is a familiar preparation ... but very few people have ever tasted arugula pesto: it has a very distinctive, bitter and slightly spicy taste, making it the perfect ingredient for bruschetta that is different from the usual.
Of course, to prepare a Bruschetta with arugula pesto it is necessary to acquire the best fresh arugula. In this sense, at the time of selection:
- Make sure the leaves are consistent, a nice green color, and have well-defined edges.
- Choose the smallest leaves, as the large ones may be too bitter.
- If you are not going to use arugula right away, try to buy the one with the roots still on it, which, wrapped in a dampened sheet of paper, will make it last longer (arugula should be stored in the refrigerator in the vegetable compartment).
Immediately before preparing the arugula pesto for bruschetta, wash the leaves thoroughly by letting them soak briefly and then running them under running water, and don't forget to dry them well with paper towels.
Preparation tips for your bruschetta with arugula pesto
For the safe success of our recipe, it is essential to prepare pesto the right way, with the right ingredients.
- To chop the arugula and pine nuts we advise against using a blender, as the heat from it will oxidize the delicate leaves of the rughetta, which will tend to darken.
- Arm yourself with some patience and chopeverything up with a knife.
- If you really don't want to do without the blender, we recommend using it at minimum speed, turning it on for a few seconds, then stopping and starting again-this will prevent too much heat from developing.
Pesto for our bruschetta recipe should be prepared by adding Parmigiano Reggiano cheese, pine nuts and the ever-present extra virgin olive oil to the arugula, which is essential for binding the ingredients and giving flavor to the preparation.
We chose extra virgin olive oil DOP Umbria Farchioni, from olives of the Moraiolo, San Felice, Leccino and Frantoio varieties, grown in the territories of the Colli Martani, and processed within 24 hours of harvesting, to maintain its freshness and preserve its aromas and flavors.
This oil with a scent reminiscent of fresh fruit, and a taste rich in bitter and fruity notes goes perfectly with the characteristic flavor of arugula, helping to make our pesto even tastier.
