Arugula Pesto Salad
This salad is all about summer. Actually, the last few recipes I’ve posted are all about summer. The type of food I am craving this time of year: light, produce heavy, slightly spicy, that comes together without having to turn on the oven. If I can pack it for a picnic dinner, even better.
This arugula pesto salad totally fits the bill. If you haven’t have arugula pesto before, you’re in for a treat! Slightly peppery than it’s basil counterpart, arugula pesto adds the perfect bite to this grain and bean salad. I used walnuts since pine nuts are too expensive to be used in anything but special foods. I am all about spending $4 on a heirloom tomato but no way will I puree a few dollars worth of pine nuts into everyday pesto. Christmas pesto? Yes. A weeknight in June pesto? No.
If you have leftovers, try it drizzled over grilled tofu, hot pasta or combined with a bit of mayo for a delicious sandwich spread.
If lentils are my favorite legume, chickpeas are a very close second.
I eat them in just about everything and they add protein, fiber, and satiation to this grain salad. Toss in some diced tomatoes (or halved cherry tomatoes like these) and your done! Who says dinner has to be complicated?
Knife to table in less than 30 minutes.
PS. I know this is a weeknight dinner recipe but this salad, a bottle glass of Rosé and al fresco dining? I wish it was summer all year long.
PSS. After a long internal debate with myself, I’ve decided to fully take off the rest of this week and next. We are currently traveling around Europe for our honeymoon (!) and it was a very liberating feeling knowing I didn’t have to plan and schedule so many blog posts in our absence. I’ll be back on the 23rd for our regularly scheduled MWF posts on nutrition, happy weight thoughts and of course healthy, in-season recipes. Until then! xo.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Arugula Pesto Salad
Ingredients
- 6 cups arugula, plus more for garnish
- 1 1/2 cups israeli couscous
- 1/3 cup extra-virgin olive oil, divided
- 1/4 cup walnuts
- 2 tbsp. lemon juice
- 2 large garlic cloves, chopped
- salt/pepper
- 1 pint cherry tomatoes, halved
- 1 15 oz. can garbanzo beans, drained and rinsed
Instructions
- Heat 1 tbsp. olive oil in a medium sauce pan over medium heat.
- Add the couscous, and stir until golden and toasted, about 3 minutes.
- Add 2 1/2 cups boiling water to the couscous, reduce heat to low, cover and simmer for 12 minutes.
- Drain and rinse the couscous, set aside to cool.
- In a food processor, add the arugula, garlic cloves and walnuts. Pulse to combine.
- With the blade running, drizzle in the olive oil and lemon juice until well combined. Season with salt and pepper.
- Combine the cooked and cooled Israeli couscous, halved cherry tomatoes, chickpeas and arugula-pesto. Gently toss to combine.
- Serve, garnish with arugula leaves.