Arugula Pesto
http://www.eatingwell.com/recipes/arugula_pesto.html
From EatingWell: March/April 2010This pesto is a great way to use fresh, flavorful spring arugula. Try tossing it with pasta, spread it on pizza instead of tomato sauce or use it as the base for a vegetable dip.
About 1 cup, for 8 servings | Active Time: 10 minutes | Total Time: 10 minutes
Ingredients
- 1 clove garlic, peeled
- 5 cups baby arugula
- 1/2 cup finely shredded Asiago cheese
- 1/4 cup toasted pine nuts (see Tip)
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon salt
Preparation
- With the motor running, drop garlic through the feed tube of food processor; process until minced. Stop the machine and add arugula, cheese, pine nuts, oil and salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste.
Nutrition
Per 2-tablespoon serving : 121 Calories; 12 g Fat; 2 g Sat; 6 g Mono; 6 mg Cholesterol; 1 g Carbohydrates; 2 g Protein; 0 g Fiber; 143 mg Sodium; 57 mg Potassium
0 Carbohydrate Serving
Exchanges: 2 1/2 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.
- Kitchen Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.