Sauteed Pesto Arugula
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This sautéed pesto arugula is a quick, flavorful side dish featuring tender wilted arugula sautéed lightly in garlic-infused oil, then topped with golden, toasted garlic slices and pine nuts. Finished with fresh lemon juice, it’s vibrant, simple, and delicious.
- 70 grams arugula (about 1/3 of a pack)
- 1 clove garlic (graded or minced)
- 2 tsp butter
- 1 tsp lemon juice
- 1 Tbsp parsley (chopped fresh)
- 0.25 tsp salt or to taste
- 1 pinch black pepper
- .5 Tbsp pine nuts (optional cut in half)
Prepare ingredients
- Wash the arugula thoroughly, then dry it using a salad spinner or pat dry with a towel. Peel and thinly slice the garlic.
Cook garlic and pine nuts
- Heat oil in a skillet over low to medium heat. Add garlic slices and sauté until golden (about 1–2 minutes). Remove garlic from skillet and set aside. In the same skillet, lightly toast the pine nuts until golden (1–2 minutes), watching carefully to avoid burning. Remove pine nuts and set aside.
Cook arugula
- Add arugula to the skillet. Sauté gently using tongs until just wilted, about 2–3 minutes. Add in parsley and give it a quick stir.
Serve
- Transfer arugula to a serving dish. Add a squeeze of lemon juice, season with salt and pepper, then sprinkle with toasted garlic slices and pine nuts. Serve immediately.
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