Arugula Pesto
Arugula is a popular spicy-peppery salad green. It is related to broccoli and cabbage. It is often added to Spring mix, made up of a variety of baby lettuces and greens. Arugula is very low in calories and fat-free. It is a good source of vitamins, minerals and fiber.
Ingredients
- ¼ cup walnut pieces optional
- 1 arugula bunch fresh arugula, roots trimmed if attached
- 2 cloves fresh garlic peeled
- 1 cup washed and dried fresh basil or parsley leaves optional
- Juice of half of a fresh lemon
- 1/3 cup olive or vegetable oil
- 3 tbsp grated Parmesan cheese
Instructions
- Pesto is a famous sauce from Italy, traditionally made by crushing fresh basil with garlic and oil, using a mortar and pestle—the word “pesto” means “to pound”. A blender makes it easy! This sauce is delicious tossed with hot or cold pasta or potatoes, as a spread for sandwiches, or served as a sauce with vegetables, fish or chicken.
- Toast the walnuts if using – place in a skillet over medium heat and cook, stirring occasionally, until light golden brown. Remove from heat and transfer to plate to cool.
- Wash the arugula by placing in a large bowl of cold water; swish gently to remove any dirt. Lift the arugula out of the water. Dry on paper towels, in a strainer, or in a salad spinner.
- Put garlic and walnuts into a blender. Blend 3-4 seconds to finely chop the garlic and nuts.
- Add the arugula, basil or parsley leaves if using, lemon juice and oil to the blender. Blend, scraping down the sides with a spatula several times, until all the ingredients are processed into a thick sauce.
- Add the Parmesan cheese, and blend 2-3 seconds, just to combine all the ingredients.
- Refrigerate for at least one hour to allow flavors to develop. Store tightly covered in the refrigerator for up to one week.
Notes
- Store for up to a week in a sealed plastic bag or airtight container in the refrigerator.
- Wash just before using.
Nutrition Facts
Arugula Pesto
Amount per Serving
Calories
151
% Daily Value*
Fat
16
g
21
%
Saturated Fat
2
g
10
%
Sodium
39
mg
2
%
Potassium
33
mg
1
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Sugar
1
g
Protein
2
g
4
%
Vitamin A
233
µg
26
%
Vitamin C
1
mg
1
%
Calcium
41
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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