Never be afraid to do what you don't know how to do. Remember: the ark was built by amateurs. Professionals built the Titanic. A dessert without cheese is like a beauty without one eye - Jean-Anthelme Brillat-Savarin Seize the moment. Think of all those women on the Titanic who refused dessert. - Erma Bombeck My weaknesses are food and men. Exactly in that order. - Dolly Parton If you go to the store to buy bread, the chance that you will come out with only a loaf of bread is one in three billion. - Erma Bombeck All we need is love, but a little chocolate here and there won't hurt either. - Charles Schulz Don't put off until dinner what you can eat at lunch. - A.S. Pushkin I’m afraid of heartburn or an allergy to caviar from Hennessy, that I’ll get lost at night in a large apartment on Rublyovka and die. - KVN song Everything that I like in life is either immoral or it makes me fat. - François de La Rochefoucauld I use wine when cooking. Sometimes I even add it to dishes. - V.S. Fields. How can you govern a country in which there are 246 varieties of cheese?" - Charles de Gaulle What a disgusting thing, what a disgusting thing this is of yours jellied fish! - Hippolyte in the film “The Irony of Fate” I simply cannot eat caviar, but I have to force myself. - The heroine of Audrey Tautou in the film “Fatal Beauty” In case of major troubles, I deny myself everything except food and drink. Oscar Wilde What is the difference between a husband and a boyfriend? Thirty pounds! - Cindy Garner Camembert... is another man's friend in difficult times. - Georges Clemenceau Are you crazy? A dear friend flies from afar for a minute - and you don’t have a cake! - Carlson, who lives on the roof. There is a bakery on our street called "Bonjour Croissant!" I'm tempted to go to Paris and open a bakery "Hello, toast!" - Fran Lebowitz. And I’ll open a bakery in Washington “It’s great, damn it!” - Marina R. The food here is absolutely terrible, and the portions are too small. - Woody Allen A robot will never replace a person! - Cannibal If you want to know me, eat with me. - James Joyce Uh-huh - uh, dear! What kind of peacock is this? Don’t you see - we’re eating... - Genie from The Adventures of Munchausen If the country doesn’t have at least fifty varieties of cheese and good wine, which means the country has reached the end of its rope. Salvador Dali By chewing your food thoroughly, you help society. - Ilya Ilf and Evgeny Petrov, “12 Chairs” Nothing brightens up the table like a firecracker in Olivier! - Folk wisdom. If you have unexpected guests and there is nothing in the house, go down to the cellar and take a leg of lamb. - Elena Molokhovets And honey... I just don’t understand what the secret is... If there is honey... then it’s gone right away! - Winnie the Pooh Today I will be photographed for the magazine "Skilled Cook". I urgently need to wash myself and buy new insoles! - Freken Bok I haven’t eaten lobster for three days. - A snickering official (KVN joke) Hunger is not a thing - it won’t run away into the forest. - Popular wisdom Nothing improves the taste of home-cooked food more than studying the prices in a restaurant. - Folk wisdom

Pesto is great alternative ketchup or mayonnaise. You can season a salad with it, decorate appetizers and serve with toast or croutons. Crackers and pieces of vegetables are dipped in pesto. Try this unusual arugula pesto with walnuts! Remember that arugula is a very healthy green! A walnuts brain activity improves. Even if your sauces are healthy. I offer a recipe for arugula pesto with photos.

Ingredients:

Arugula: 100 grams, walnuts: 3 tbsp. Spoons, olive oil: 5 tbsp. Spoons, lemon: 0.5 pieces (we will need lemon juice.), Honey: 1 tbsp. Spoon.

Preparation:

Prepare all ingredients.
Place the arugula in a blender and squeeze in the juice of half a lemon.
Pour walnuts into a blender.
Pour out the olive oil.
And the last thing we add to the ingredients for arugula pesto is honey.
Grind all ingredients well. The pesto should be homogeneous without pieces or lumps. Serve with appetizers, or as a sauce for hot dishes. Save the recipe so you don't lose it! Subscribe for simple recipes.

I saw an awesome idea on the cover of a magazine: arugula pesto! Listen, tell me, is it cool? Arugula - unlike basil, it is nutty in itself. And most importantly, for me it grows like a weed, unlike the always capricious basils. I didn’t buy a magazine - why the hell would I need a magazine that’s more expensive than the ingredients?... And, I think, reading the recipe takes longer than cooking the dish!

In my opinion, there should be at least twice as much arugula as Parmesan. A little garlic, because arugula itself is spicy. There are not many nuts, again, because arugula is nutty. Olive oil was added spoon by spoon, based on the behavior of the sauce. I think you could make it half and half with the pasta cooking water. Salt - to taste.

Parmesan three.

Blend the arugula in a blender with a couple of spoons olive oil and with salt (to release juice and become more compact). If you have a food processor, then I think you can skip this and add everything at once.

Add garlic, nuts, grated Parmesan and process the whole thing with a blender, adding little by little either oil or pasta cooking water until the sauce reaches the desired consistency.

In my opinion, pesto is best spread over the pasta not in a plate, but directly in the pan, with a drop of water remaining from cooking.

Here's a new product for those who like experimenting!

It seems to me that pesto with arugula only benefits if it is additionally sprinkled with arugula leaves and nuts before serving.

Pesto is one of the most popular sauces in Italian cuisine. Classic pesto is made from basil. We offer you a delicious alternative - arugula and pistachios. A tasty and quick sauce suitable for salads, bruschettas, pastas, and pizzas. And it will add an interesting Italian touch to everyday recipes.

Author of the publication

She was born into a military family, so during her life she managed to live in many cities and countries of the USSR and Russia, and also acquired an irresistible passion for travel, new knowledge and cuisine different countries. From her travels she brings back not only souvenirs, but also new recipes. Now he lives in the south of Austria, on the border with Italy. The cuisine of this region uniquely combines the traditions of Austria, Italy and Germany.

• Recipe author: Inna Belyaeva
• After cooking you will receive 250 gr.
• Cooking time: 30 min

Ingredients

• 125 gr. arugula
• 2 sprigs mint
• 70 gr. pistachios
• 2 cloves garlic
• 60 ml. olive oil
• 2 tbsp. lemon juice
• 30 gr. cheese durum varieties
• ground black pepper

Cooking method

Wash and dry the arugula and mint. Remove the leaves from the mint. Grate the cheese on a fine grater.

Dry the pistachios in a dry frying pan for a couple of minutes, stirring. Set aside and let cool.

Place arugula and mint leaves in a blender. Add peeled and coarsely chopped garlic, pour in oil and lemon juice. Blend well with a blender.

Chop the cooled pistachios and add to a blender. Puree the sauce until smooth.

Pour grated Parmesan into a blender, add salt and pepper and mix. You can no longer use a blender, but a spoon.

Transfer the pesto to a clean jar with a tight-fitting lid. Keep refrigerated.

Pesto ready. Bon appetit!