Chef John’s Almond Arugula Pesto: A Peppery Twist on a Classic
Chef John, the beloved culinary personality known for his engaging videos and straightforward recipes on Food Wishes, has gifted us with countless kitchen gems. Among them, his Almond Arugula Pesto stands out as a vibrant and flavorful twist on the traditional basil pesto. This recipe substitutes pine nuts with almonds and adds the peppery bite of arugula, creating a pesto that’s both familiar and refreshingly unique. This blog post will guide you through Chef John’s Almond Arugula Pesto recipe, offering detailed instructions, helpful tips, and serving suggestions to elevate your next meal.
Why Almond Arugula Pesto?
Traditional pesto, made with basil, pine nuts, garlic, Parmesan cheese, and olive oil, is a culinary staple. However, Chef John’s Almond Arugula Pesto offers several compelling reasons to explore this variation:
* **Flavor Profile:** Arugula brings a distinct peppery and slightly bitter note that complements the nutty flavor of almonds. This creates a more complex and interesting flavor profile compared to traditional basil pesto.
* **Cost-Effectiveness:** Pine nuts can be expensive. Almonds are a more budget-friendly alternative, making this pesto more accessible without compromising on taste.
* **Nutritional Benefits:** Arugula is packed with vitamins and antioxidants. Almonds are a good source of healthy fats, protein, and fiber. This pesto offers a nutritional boost compared to traditional pesto.
* **Versatility:** Almond Arugula Pesto can be used in the same ways as traditional pesto, but its unique flavor profile opens up new culinary possibilities.
Chef John’s Almond Arugula Pesto Recipe
Here’s a detailed breakdown of Chef John’s Almond Arugula Pesto recipe, adapted for clarity and ease of use.
**Yields:** Approximately 1 cup
**Prep time:** 10 minutes
**Cook time:** 0 minutes
Ingredients:
* 2 cups packed arugula leaves, washed and dried thoroughly
* 1/2 cup almonds, toasted (see instructions below)
* 2-3 cloves garlic, minced
* 1/2 cup grated Parmesan cheese, plus more for serving
* 1/4 cup extra virgin olive oil, plus more as needed
* 2 tablespoons lemon juice, freshly squeezed
* Salt and freshly ground black pepper to taste
* Optional: Pinch of red pepper flakes for a touch of heat
Equipment:
* Food processor or blender
* Measuring cups and spoons
* Small skillet for toasting almonds (optional)
* Knife and cutting board
Instructions:
**1. Toast the Almonds (Important for Flavor!):**
Toasting the almonds is crucial for bringing out their nutty flavor and adding depth to the pesto. There are two methods you can use:
* **Oven Method:** Preheat your oven to 350°F (175°C). Spread the almonds in a single layer on a baking sheet. Bake for 8-10 minutes, or until lightly golden and fragrant. Watch them carefully as they can burn quickly. Let them cool completely before using.
* **Stovetop Method:** Place the almonds in a dry skillet over medium heat. Toast, stirring frequently, for 5-7 minutes, or until lightly golden and fragrant. Again, watch them carefully to prevent burning. Transfer the almonds to a plate to cool.
**Why Toast?** Toasting the almonds not only enhances their flavor but also makes them slightly more brittle, which helps them break down more easily in the food processor, resulting in a smoother pesto.
**2. Prepare the Arugula:**
Wash the arugula thoroughly to remove any dirt or grit. It’s essential to dry the arugula completely. Excess water will make the pesto watery and dilute the flavor. You can use a salad spinner or pat the arugula dry with paper towels.
**3. Combine Ingredients in Food Processor:**
In the bowl of a food processor or blender, combine the toasted almonds, arugula, minced garlic, and Parmesan cheese. Pulse a few times to coarsely chop the ingredients.
**4. Add Olive Oil and Lemon Juice:**
With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Add the lemon juice. The lemon juice brightens the flavor and helps to prevent the pesto from oxidizing and turning brown.
**5. Season to Taste:**
Season the pesto with salt and freshly ground black pepper to taste. Start with a small amount and adjust as needed. Remember that Parmesan cheese is already salty, so be careful not to over-salt the pesto. If you like a little heat, add a pinch of red pepper flakes.
**6. Adjust Consistency (If Needed):**
If the pesto is too thick, add a little more olive oil, a tablespoon at a time, until it reaches the desired consistency. If it’s too thin, add a little more Parmesan cheese or toasted almonds.
**7. Store Properly:**
Transfer the pesto to an airtight container. To prevent oxidation (browning), drizzle a thin layer of olive oil over the surface of the pesto. Store in the refrigerator for up to 5 days. You can also freeze pesto for longer storage. Portion the pesto into ice cube trays or small freezer bags and freeze. Once frozen, transfer the cubes to a freezer bag for easier storage. Frozen pesto can be stored for up to 3 months.
Tips for the Best Almond Arugula Pesto
* **Use Fresh, High-Quality Ingredients:** The quality of your ingredients will significantly impact the flavor of the pesto. Use fresh arugula, good-quality Parmesan cheese, and extra virgin olive oil.
* **Don’t Over-Process:** Over-processing the pesto can make it bitter. Pulse the ingredients until they are finely chopped but not completely smooth. You want some texture in the pesto.
* **Toast the Almonds Properly:** Toasting is essential! Don’t skip this step. It really brings out the nutty flavor of the almonds.
* **Dry the Arugula Thoroughly:** Excess water will make the pesto watery. Make sure the arugula is completely dry before using it.
* **Adjust the Garlic to Your Taste:** Some people prefer a strong garlic flavor, while others prefer a more subtle flavor. Adjust the amount of garlic to your liking.
* **Taste and Adjust Seasoning:** Always taste the pesto and adjust the seasoning as needed. Add more salt, pepper, lemon juice, or red pepper flakes to your liking.
* **Prevent Browning:** To prevent the pesto from browning, drizzle a thin layer of olive oil over the surface before storing it in the refrigerator.
* **Freeze for Longer Storage:** Pesto freezes well. Freeze it in small portions for easy use.
Serving Suggestions
Almond Arugula Pesto is incredibly versatile and can be used in a variety of dishes. Here are some serving suggestions:
* **Pasta:** Toss the pesto with your favorite pasta shape for a quick and easy meal. Add some grilled chicken, shrimp, or vegetables for a more substantial dish.
* **Sandwiches and Wraps:** Spread the pesto on sandwiches or wraps for a flavorful and healthy lunch.
* **Pizza:** Use the pesto as a base for pizza instead of tomato sauce.
* **Grilled Meats and Vegetables:** Brush the pesto on grilled chicken, fish, steak, or vegetables for added flavor.
* **Salads:** Add a dollop of pesto to salads for a burst of flavor.
* **Dips:** Serve the pesto as a dip with crackers, vegetables, or bread.
* **Eggs:** Swirl a spoonful of pesto into scrambled eggs or omelets.
* **Soup Topping:** Add a dollop of pesto to soups for added flavor and richness.
* **Gnocchi:** Toss pesto with pan-fried or boiled gnocchi.
Specific Recipe Ideas:
* **Almond Arugula Pesto Pasta with Cherry Tomatoes and Mozzarella:** Toss cooked pasta with pesto, halved cherry tomatoes, and fresh mozzarella balls. Drizzle with extra olive oil and sprinkle with Parmesan cheese.
* **Grilled Chicken Sandwich with Almond Arugula Pesto:** Spread pesto on grilled chicken breast and serve on a toasted bun with lettuce, tomato, and onion.
* **Almond Arugula Pesto Pizza with Roasted Vegetables:** Spread pesto on pizza dough and top with roasted vegetables such as bell peppers, zucchini, and eggplant. Sprinkle with mozzarella cheese and bake until golden brown.
* **Almond Arugula Pesto Salmon:** Brush pesto on salmon fillets and bake or grill until cooked through.
* **Almond Arugula Pesto Crostini:** Toast baguette slices and spread with pesto. Top with shaved Parmesan cheese and a drizzle of olive oil.
Variations and Substitutions
* **Nuts:** If you don’t have almonds, you can use other nuts such as walnuts, pecans, or even sunflower seeds. Keep in mind that the flavor will change depending on the nut you use.
* **Cheese:** You can use other hard cheeses such as Pecorino Romano or Asiago instead of Parmesan cheese.
* **Greens:** While arugula is the star of this pesto, you can experiment with other greens such as spinach, kale, or even a mix of greens.
* **Garlic:** Adjust the amount of garlic to your liking. If you prefer a milder flavor, you can use roasted garlic instead of raw garlic.
* **Lemon Juice:** You can use lime juice instead of lemon juice.
* **Vegan Option:** To make this pesto vegan, substitute the Parmesan cheese with nutritional yeast.
Troubleshooting
* **Pesto is too bitter:** This could be due to over-processing the arugula or using old arugula. Make sure the arugula is fresh and don’t over-process the pesto.
* **Pesto is too thick:** Add more olive oil, a tablespoon at a time, until it reaches the desired consistency.
* **Pesto is too thin:** Add more Parmesan cheese or toasted almonds.
* **Pesto is too salty:** Reduce the amount of salt you add. Remember that Parmesan cheese is already salty.
* **Pesto is browning:** This is a natural process. To prevent browning, drizzle a thin layer of olive oil over the surface before storing it in the refrigerator.
Conclusion
Chef John’s Almond Arugula Pesto is a delightful twist on a classic. Its peppery, nutty, and vibrant flavor makes it a versatile addition to countless dishes. With this detailed guide, you’ll be able to create a batch of this delicious pesto in no time. So, gather your ingredients, fire up your food processor, and enjoy the incredible flavor of Almond Arugula Pesto! Bon appétit!
By experimenting with variations and serving suggestions, you can truly make this pesto your own. From pasta dishes to sandwiches, grilled meats, and even soups, the possibilities are endless. Let your culinary creativity shine and enjoy the vibrant flavors of this unique and delicious pesto.