Arugula Macadamia Nut Pesto: A Vibrant Twist on Tradition

The scent of pesto always transports me back to my Nonna’s kitchen in Liguria, the birthplace of this iconic sauce. While her basil pesto was legendary, I remember one summer when the basil crop failed. Undeterred, she ventured into the garden and returned with a basket brimming with peppery arugula. That day, we created a new pesto, a vibrant, verdant sauce that was surprisingly delicious. This recipe for arugula macadamia nut pesto captures that same spirit of innovation and fresh, nutty flavor.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4-6
• Yield: About 2 cups pesto
• Dietary Type: Vegetarian

Ingredients

• 6 ½ ounces macadamia nuts
• 4 ounces fresh basil (about 1 cup packed)
• 7 ounces baby arugula (about 3 cups packed)
• 1 cup ricotta cheese (part skim)
• 1 pint cherry tomatoes, halved
• 1 lb cavatappi pasta
• Salt and pepper to taste

Equipment Needed

• Baking sheet (jelly roll pan or similar)
• Food processor
• Large pot
• Colander

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Spread the macadamia nuts in a single layer on a small jelly roll pan (or similar baking sheet).
3. Roast the macadamia nuts in the preheated oven for 5 – 10 minutes, stirring every 2-3 minutes to ensure even toasting. Watch them closely to prevent burning – you want them to achieve a beautiful golden-brown color. Once toasted, remove from the oven and let them cool completely. Roasting the nuts enhances their flavor and adds a deeper, richer note to the pesto.
4. While the nuts are cooling, bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to the manufacturer’s directions, typically around 10 minutes, or until al dente.
5. While the pasta is cooking, prepare the pesto. In a food processor, pack in the fresh basil and baby arugula.
6. Process the greens until they are well pureed. You may need to work in batches, especially if your food processor is small. Start with about half of the greens and nuts, process until finely chopped, then add the remaining ingredients. This helps to ensure even processing.
7. Add the toasted and cooled macadamia nuts to the food processor and continue to process until the mixture is finely ground and forms a smooth paste.
8. Add the ricotta cheese to the food processor and blend until everything is well combined and the pesto has a creamy consistency. Scrape down the sides of the food processor as needed to ensure all ingredients are incorporated.
9. Once the pasta is cooked al dente, drain it thoroughly in a colander.
10. Immediately transfer the drained pasta to a large bowl. Add the prepared arugula macadamia nut pesto to the bowl and toss gently but thoroughly to coat each strand of pasta.
11. Add the halved cherry tomatoes to the pasta and pesto mixture. Toss gently to distribute them evenly throughout the dish.
12. Season the pasta with salt and pepper to taste. Adjust the seasoning as needed, remembering that the pesto and the roasted nuts already contribute a significant amount of flavor. Toss one final time to ensure the seasoning is evenly distributed.
13. Serve immediately and enjoy!

Expert Tips & Tricks

• Toast those nuts! Don’t skip the step of toasting the macadamia nuts. This is crucial for developing their nutty flavor and preventing a raw, grassy taste in the pesto.
• Chill the pesto: For the brightest green color, chill the basil and arugula before processing. This helps prevent the herbs from oxidizing and turning brown.
• Adjust the thickness: If you prefer a thinner pesto, add a tablespoon or two of olive oil while processing.
• Make ahead: The pesto can be made ahead of time and stored in the refrigerator for up to 3 days. Cover the surface of the pesto with a thin layer of olive oil to prevent discoloration.
• Pasta water: Reserve about 1/2 cup of the pasta cooking water before draining. If the pesto seems too thick when tossing with the pasta, add a little of the pasta water to create a creamier sauce.

Serving & Storage Suggestions

This arugula macadamia nut pesto pasta is best served immediately after preparation to enjoy its fresh, vibrant flavors. Garnish with a few extra halved cherry tomatoes and a sprinkle of freshly grated Parmesan cheese (if not keeping it vegetarian). Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over medium heat, adding a splash of water or broth if needed to prevent it from drying out. Reheating in the microwave can sometimes make the pesto oily, so skillet heating is recommended. This dish is not ideal for freezing as the pesto’s texture may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	913.6 kcal	N/A
Calories from Fat	426 g	47%
Total Fat	47.4 g	72%
Saturated Fat	11.4 g	56%
Cholesterol	31.4 mg	10%
Sodium	79.2 mg	3%
Total Carbohydrate	99.2 g	33%
Dietary Fiber	10 g	40%
Sugars	8.5 g	N/A
Protein	28.5 g	56%

Variations & Substitutions

• Vegan Option: Substitute the ricotta cheese with a vegan ricotta alternative or nutritional yeast for a cheesy flavor. You can also simply omit the ricotta for a lighter pesto.
• Gluten-Free: Use your favorite gluten-free pasta. There are many excellent gluten-free cavatappi options available.
• Nut Allergies: If you have a nut allergy, substitute the macadamia nuts with sunflower seeds or pumpkin seeds.
• Seasonal Greens: Feel free to experiment with other greens, such as spinach or kale, in addition to or instead of the arugula.
• Lemon Zest: Add the zest of one lemon to the pesto for a bright, citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this pesto without a food processor?

A: While a food processor is ideal for achieving a smooth consistency, you can make it by hand using a mortar and pestle. It will require more effort and time, but the results will be equally delicious!

Q: How can I prevent the pesto from turning brown?

A: Exposure to air causes the pesto to oxidize and turn brown. To prevent this, store the pesto in an airtight container with a thin layer of olive oil on top.

Q: Can I use pre-shredded Parmesan cheese instead of ricotta?

A: While you can use Parmesan cheese, it will result in a drier pesto. The ricotta adds creaminess and moisture. If using Parmesan, add a little olive oil to compensate.

Q: How long will the pesto last in the refrigerator?

A: Properly stored, the pesto will last for up to 3 days in the refrigerator.

Q: Can I add garlic to this pesto?

A: Absolutely! While this recipe omits garlic, feel free to add a clove or two to the food processor along with the basil and arugula for a more traditional pesto flavor.

Final Thoughts

I truly believe this arugula macadamia nut pesto is a delightful twist on a classic. The peppery arugula, the creamy ricotta, and the rich macadamia nuts combine to create a vibrant and flavorful sauce that is perfect for pasta, sandwiches, or even as a dip for vegetables. I encourage you to try this recipe and experiment with your own variations. Don’t be afraid to get creative in the kitchen! Please share your feedback and any modifications you make – I’d love to hear about your culinary adventures. Perhaps, pair it with a crisp glass of Pinot Grigio and some grilled chicken or fish for a complete and satisfying meal. Buon appetito!