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.

Katie Webster
Source: EatingWell Magazine, March/April 2010

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Recipe Summary

total:
10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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 Facts

123 calories; protein 2.4g; carbohydrates 1.4g; dietary fiber 0.5g; sugars 0.5g; fat 12.2g; saturated fat 2.5g; cholesterol 6.3mg; vitamin a iu 397.9IU; vitamin c 2mg; folate 13.6mcg; calcium 71.4mg; iron 0.4mg; magnesium 16.6mg; potassium 72.8mg; sodium 143.7mg.
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/29/2011
I made this with walnuts instead of pine nuts. Pesto was excellent! Good blend of flavors. Read More
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