Hey Basil, you don’t own pesto! This arugula hazelnut pesto variation is out of this world, and may be your go-to summer sensation.

 

I’m not starting an argument here, but really, Basil, take a break. You are fantastic in my Classic Pesto, you’re tasty with tomatoes, and you do pizza a great service – but I know I can mix things up with arugula hazelnut pesto and be just as happy!
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You know I like playing around with different flavors and combinations. I wanted to make a pesto with a little kick. Arugula has that green, peppery taste I love and hazelnuts are sweet and strong. Strong enough to stand up to arugula and shine through.

I used skinned hazelnuts to avoid too much of the bitter skin. Blend them up with the arugula, cheese and olive oil just as you would in classic pesto. I swapped Parmesan for Pecorino and added some lemon juice to brighten all of the flavors.

The biggest change, addition, variation, whatever you want to call it, that I made was adding dried figs. Yes! Sweet black mission figs, roughly chopped, get blended into the pesto. I actually replaced the garlic with the sweet fruit to balance the strong flavors of the greens and nuts. Hazelnuts and figs are a match made in heaven to begin with, but mixed into an herby sauce, they are quite heavenly.ARUGULA_HAZELNUT_PESTO

Use this fun sauce as you would regular pesto, on pasta, or serve it as a dip for veggies. It’s also great with pork. The sweet fig flavor comes through just enough and it works so well as a spread to melt on grilled pork chops or tenderloin.

Storing Tip: I love to make things ahead and have them at the ready. To store arugula hazelnut pesto, or any of your herb sauces up to 4 days in the fridge, press plastic wrap onto the surface, smoothing out the air bubbles. The wrap will keep it from oxidizing and turning brown.

Arugula Hazelnut Pesto

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: About 2 cups

Arugula Hazelnut Pesto

Perfect with pork chops and roast beef or as a vegetable dip.

Ingredients

  • 4 cups packed arugula leaves
  • 6 to 7 dried black mission figs, roughly chopped
  • 1/2 cup (2 1/2 oz) skinned hazelnuts, lightly toasted
  • 1/2 cup grated Pecorino cheese
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon kosher salt
  • 3/4 cup extra-virgin olive oil

Instructions

  1. Combine all ingredients, except the oil, in the bowl of a food processor. Pulse until the mixture is finely chopped. With the motor running, slowly pour the oil into the feed tube. Use immediately or freeze for up to a month.
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Recipe by Tara Bench
Originally published in Ladies’ Home Journal Aug 2010
Photography Antonis Achilleos
Food Styling Cyd Raftus McDowell
Prop Styling Paige Hicks

 

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