Arugula Pesto
Enjoy the fresh, peppery taste of baby arugula in this easy pesto recipe. Toss it with pasta, serve with roasted vegetables or top meat or fish.
Servings: 8 servings
Ingredients
- 4 cups baby arugula packed
- 1/2 cup fresh parsley packed
- 1/2 cup walnuts
- 1/2 cup grated Parmesan cheese or Pecorino Romano
- 1 clove garlic
- 1/2 lemon juiced
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup extra virgin olive oil
Instructions
- Combine all the ingredients except the olive oil in a food processor. Pulse until finely chopped, scraping down the sides a few times as needed.
- With the food processor running, slowly pour in the olive oil until the pesto is smooth and creamy.
- Add more olive oil or water as needed to reach desired consistency.
- Transfer to a bowl and use as desired.
Notes
—Pesto will keep in the refrigerator in an air-tight container for up to 1 week.
—Freeze the pesto in ice cube trays for longer storage. Once frozen, transfer to a freezer-safe bag for up to 6 months.
Nutrition
Serving: 1SERVING | Calories: 140kcal | Carbohydrates: 3g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 260mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 610IU | Vitamin C: 10mg | Calcium: 86mg | Iron: 1mg