Arugula Pesto.
Unleash the Robust Flavors of Arugula in Every Spoonful!
Equipment
Ingredients
- 60 g (2 cups) arugula leaves
- 60 g (½ cup) Parmesan grated
- 30 g (¼ cup) pine nuts
- 2 cloves garlic
- 120 ml (½ cup) olive oil
- salt to taste
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.
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