Arugula Pesto
Ingredients
-
3
cups
loose packed arugula
-
1
medium
garlic clove
-
¼
cup
olive oil
-
¼
cup
walnuts
-
2
tablespoons
grated parmesan cheese (optional)
-
½
teaspoon
salt (or more to taste)
Instructions
- Combine arugula, garlic, olive oil, walnuts, and parmesan cheese in a food processor.
- Process until a smooth pesto forms, scraping down the sides as needed.
- Taste and adjust salt if necessary.
- Refrigerate for up to 4 days or freeze in an ice cube tray for longer storage.
Nutrition Facts (estimated)
Servings
8
Calories
91
Total fat
10g
Total carbohydrates
1g
Total protein
1g
Sodium
167mg
Cholesterol
1mg
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