Arugula Pesto
Arugula Pesto is a vibrant variation on classic pesto Genovese
Servings: 16
Equipment
- food processor
Ingredients
- 5 ounces baby arugula
- 1 clove garlic, smashed
- 1/2 cup pine nuts, or walnuts
- 1/3 cup grated Asiago cheese
- juice of 1 lemon
- sea salt
- fresh cracked black pepper
- 1/2 cup good extra virgin olive oil
Instructions
- Put all the ingredients except the olive oil in the bowl of a food processor. Stuff the arugula down, if necessary.
- Pulse the machine until the arugula breaks down, scraping the sides of the bowl once or twice, and then drizzle in the oil until you have a smooth sauce. Taste the pesto and adjust the seasonings if you need to.
- Store in an airtight jar in the refrigerator until ready to use.
Nutrition
Serving: 1 Tbsp · Calories: 101 kcal · Carbohydrates: 2 g · Protein: 2 g · Fat: 10 g · Saturated Fat: 1 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 6 g · Cholesterol: 1 mg · Sodium: 36 mg · Potassium: 70 mg · Fiber: 0.5 g · Sugar: 1 g · Vitamin A: 229 IU · Vitamin C: 5 mg · Calcium: 42 mg · Iron: 0.5 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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