From EatingWell: March/April 2010
This 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.
- 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.
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.
Per 2-tablespoon serving: 121 calories; 12 g fat (2 g sat, 6 g mono); 6 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 2 g protein; 0 g fiber; 143 mg sodium; 57 mg potassium.
Carbohydrate Servings: 0
Exchanges: 2 1/2 fat
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- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- Total Time
- 15 minutes or less
- 8 or more
- March/April 2010