Pine Nut Pesto

Pine Nut Pesto

0 Reviews
From: Diabetic Living Magazine

This basil and arugula pesto is ready in five minutes and perfect on bruschetta, sandwiches or pasta.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup firmly packed fresh basil
  • 1 cup torn fresh arugula or spinach
  • ¼ cup grated Parmesan or Romano cheese
  • ¼ cup toasted pine nuts, chopped walnuts, or chopped almonds
  • 1 quartered clove garlic
  • 1 tablespoon olive oil
  • 1 tablespoon white balsamic vinegar
  • ¼ teaspoon salt


  • Prep

  • Ready In

  1. In a small food processor, combine basil, arugula, Parmesan, pine nuts, garlic, olive oil, white balsamic vinegar, and salt. Cover and process with several on-off turns until a paste forms, stopped several times to scrape the side. Process in enough water, adding 1 tablespoon at a time, until pesto reaches the consistency of soft butter.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 87 calories; 4 g fat(1 g sat); 1 g fiber; 8 g carbohydrates; 6 g protein; 15 mg cholesterol; 226 mg sodium;
  • Carbohydrate Servings: ½

Reviews 0