Equipment
Ingredients
Arugula Pesto
- 30 g pine nuts, whole
- 100 g baby arugula, washed and dried thoroughly
- 40 g parmigiano-reggiano cheese, finely grated
- 80 ml extra virgin olive oil, cold-pressed
Tomatoes
- 600 g ripe heirloom tomatoes, whole, room temperature
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 286 kcal
- Protein
- 7 g
- Carbohydrates
- 8 g
- Fat
- 27 g
- Sugar
- 5 g
- Sodium
- 133 mg
- Saturated Fat
- 4 g
- Zinc
- 1.1 mg
- Water
- 168 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the dry skillet over medium-low heat, add the pine nuts, and toast for 3 minutes, shaking the pan continuously until light golden brown.
Transfer the toasted pine nuts onto a small plate and cool at room temperature for 5 minutes.
Place the cooled pine nuts, baby arugula, and finely grated parmigiano-reggiano cheese into the food processor.
Pulse the food processor 6 to 8 times until the leaves and nuts are coarsely chopped, then stream in the extra virgin olive oil while running the machine briefly on low until an emulsion forms.
Using the chef's knife and cutting board, slice the ripe heirloom tomatoes crosswise into rounds 1 centimeter thick.
Arrange the tomato slices in a single, overlapping shingle pattern across the serving platter.
Spoon the freshly prepared arugula pesto evenly across the center of each tomato slice using the silicone spatula, and serve immediately at room temperature.
Chef's Notes
- Never store tomatoes in the refrigerator prior to preparation; temperatures under 12°C break down aromatic compounds and cause mealy texture.
- Arugula contains more water than basil, so dry the leaves thoroughly in a salad spinner before processing to maintain thick sauce consistency.
- Selecting a variety of colored heirloom tomatoes like Cherokee Purple and Green Zebra creates striking visual contrast beneath emerald arugula pesto.
- The natural salinity and glutamates in aged Parmigiano-Reggiano season the tomatoes naturally without the need for additional salt.
Storage
Refrigerator: 1 day — Store leftover assembled dish covered up to 1 day; store leftover pesto separately in an airtight container for up to 3 days.
Reheating: None; serve cold or at room temperature.
Troubleshooting
Pesto tastes overly sharp or bitter
Cause: The arugula was over-blended, releasing excessive glucosinolates and oxidizing the olive oil
Fix: Stir in an extra 10 to 15 milliliters of extra virgin olive oil or 10 grams of grated cheese to soften the bitterness
Prevention: Pulse the processor sparingly in short bursts rather than letting it run continuously
Tomatoes release excess liquid and dilute the pesto
Cause: The dish sat assembled too long before serving
Fix: Carefully tip the platter over a sink and blot pooled moisture from the rim with a paper towel
Prevention: Slice and plate the tomatoes right before eating, adding pesto only at the moment of service
Cultural Context
While classical Ligurian pesto is centered on sweet basil, peppery wild arugula pestos became popular in central and southern Italy as a bold, rustic alternative. This preparation reflects the timeless Italian antipasto tradition of pairing sun-ripened summer tomatoes with raw, herb-rich emulsions.
