I’m used to think about something to eat and immediately cook it. This is because at my house is usual to cook things pretty light and easy. I like to experiment, in facts I’m fortunate to have a vegetable garden that provides me with many good things and, above all, when I eat, I eat with my stomach and heart. I mean that before starting to prepare a meal I ask to myself a question: “What do I really want today?” the answer is the starting point for a new recipe.

So, today I’m writing a post that comes from my heart and my stomach. A quick meal, that you can prepare with the time needed to cook pasta: arugula pesto, pine nuts, almonds and lime juice.

Yesterday I used it to flavor spaghetti of my aunt Carla… at the end, we licked our lips!


Just a note for the next time: add a few cherry tomatoes to the sauce and cook for 5 minutes tomatoes sautéed in garlic, olive oil and pepper, to balance the flavor of wild arugula.



    Recipe: Conserve
    Cuisine: Italian

    Cooking time: 10 minutes 

  • 150 g wild rocket
  • 30 g pine nuts
  • 30 g almonds
  • 10 g basil
  • 50 g parmesan cheese
  • 1 cup extra virgin olive oil
  • 1 lime


Wash the arugula, remove the stems, and dry it. A pesto worthy of respect, is religiously prepared with a mortar, but you can always fall back on a mixer (if you use the Vorwerk Thermomix, the right speed is 7 for 20 seconds total).

Anyway, put the arugula with other ingredients in the mortar, add the juice of half lime and half a cup of olive oil. Start to chop up and gradually add the remaining olive oil, going on to chop up the ingredients until you get a smooth and creamy pesto.

Cook the pasta and flavor with the pesto, adding a tablespoon of cooking water to better mix the sauce.



To conserve the pesto for few days: put it in a large jar, cover with olive oil and store in the fridge. If you want to conserve it longer and have small portions ready to use, place the pesto in coffee plastic cups, cover with aluminum foil, close it with a rubber band and store in the freezer.

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