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Arugula Pesto

:  March/April 2010

Your rating: None Average: 3.8 (6 votes)

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.


READER'S COMMENT:
"I made this with walnuts instead of pine nuts. Pesto was excellent! Good blend of flavors. "
Arugula Pesto Recipe

Makes: About 1 cup, for 8 servings

Active Time:

Total Time:

Nutrition Profile

Low carbohydrate | Low cholesterol | Gluten free |

View Our Nutrition Guidelines »

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

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Preparation

  1. 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.

Nutrition

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


More From EatingWell

Recipe Categories

Ethnic/Regional
Italian
Mediterranean
American
Ease of Preparation
Easy
Health & Diet Considerations
Low carbohydrate
Low cholesterol
Gluten free
Total Time
15 minutes or less
Servings
8 or more
Meal/Course
Dinner

Season
Spring
Summer
Fall
Style/Theme
Budget
Freezing instructions
Make ahead instructions
Quick (total 30 min. or less)
Vegetarian
Type of Dish
Sauce/Condiment, savory
Publication
March/April 2010
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