Arugula Pesto

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Egg Free
|
Gluten Free
|
Keto
|
Low FODMAP
|
Vegetarian

Unleash the Robust Flavours of Arugula in Every Spoonful!

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Flat Pasta Noodle With Green Sauce Dish and Cherry Tomato on Top

Arugula Pesto

Unleash the Robust Flavours of Arugula in Every Spoonful!
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Pasta
Cuisine Italian
Servings 4
Calories 352 kcal

Ingredients
 

Instructions
 

  • In a food processor, combine the arugula leaves, Parmesan cheese, pine nuts, and garlic cloves. Pulse until coarsely chopped.
  • While the food processor is running, slowly drizzle in the olive oil until the mixture is well combined and smooth.
  • Season with salt to taste.
  • Use immediately or store in an airtight container in the refrigerator for up to a week.

Notes

You can serve this arugula pesto over pasta, spread it on sandwiches or wraps, or use it as a dip. Enjoy!
Nutrition Facts
Arugula Pesto
Amount per Serving
Calories
352
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
6.6
g
41
%
Sodium
 
148
mg
6
%
Potassium
 
162
mg
5
%
Carbohydrates
 
3.1
g
1
%
Fiber
 
0.8
g
3
%
Sugar
 
0.9
g
1
%
Protein
 
6.7
g
13
%
Calcium
 
185
mg
19
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Egg Free, Gluten Free, Keto, Low FODMAP, Vegetarian
Tried this recipe?Mention @catrionas.kitchen or tag #catrionaskitchen!

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AuthorCatriona

Food blogger, Recipe Creator, Jewellery Designer