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    TaraTeaspoon » Course » Appetizers » Dips

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    Published: by

    Arugula Hazelnut Pesto

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    Pinterest image for Arugula Hazelnut Pesto with text

    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.


    Pesto in food processor

    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!

    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.

    Arugula pesto in spoon

    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.

    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 for Pesto:

    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.

    Close up image of dollop of Arugula Hazelnut Pesto on spoon

    Arugula Hazelnut Pesto

    Tara Teaspoon
    Perfect with pork chops and roast beef or as a vegetable dip.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Appetizer
    Cuisine American
    Calories 2024 kcal

    Ingredients
      

    • 4 cups packed arugula leaves
    • 6 to 7 dried black mission figs roughly chopped
    • ½ cup (2½ oz) skinned hazelnuts, lightly toasted
    • ½ cup grated Pecorino cheese
    • 1½ teaspoons lemon juice
    • ½ teaspoon kosher salt
    • ¾ cup extra-virgin olive oil

    Instructions
     

    • 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.

    Notes

    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.

    Nutrition

    Calories: 2024kcalCarbohydrates: 15gProtein: 26gFat: 212gSaturated Fat: 33gCholesterol: 52mgSodium: 1787mgPotassium: 746mgFiber: 7gSugar: 4gVitamin A: 2105IUVitamin C: 18.7mgCalcium: 728mgIron: 5.3mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

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    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

    Recipe by Tara Bench. Originally published in LHJ Aug 2010. Photography Antonis Achilleos. Food Styling Cyd Raftus McDowell. Prop Styling Paige Hicks

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    Filed Under: Dips, Italian, Pasta, Sauces Tagged With: arugula, arugula hazelnut pesto, condiment, easy, hazelnut, herbs, nuts, pesto, sauce, summer, tips, variation

    Reader Interactions

    Comments

    1. Mary Bench says

      July 16, 2018 at 3:53 pm

      A new fave! Love the arugula in this !

      Reply

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