Nutrition per serving may change if servings are adjusted.
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
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.
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.
123 calories;12 g fat(2 g sat); 0 g fiber; 1 g carbohydrates; 2 g protein; 14 mcg folate; 6 mg cholesterol; 1 g sugars; 0 g added sugars; 398 IU vitamin A; 2 mg vitamin C; 71 mg calcium; 0 mg iron; 144 mg sodium; 73 mg potassium