Arugula Pesto
Ingredients
-
2
cups
baby arugula
-
1
cup
Italian parsley
-
½
cup
toasted almond slivers
-
1
tablespoon
capers
-
1
medium
garlic clove
-
2
tablespoons
lemon juice
-
½
cup
extra virgin olive oil
-
to taste
none
kosher salt
-
to taste
none
freshly ground black pepper
Instructions
- Combine arugula, parsley, almonds, capers, garlic, and lemon juice in a food processor or blender.
- Pulse until finely chopped, scraping down the sides if necessary.
- While the processor is running, pour in the olive oil through the feed tube.
- Process until smooth or to your desired consistency, then season with salt and pepper.
Nutrition Facts (estimated)
Servings
16
Calories
82
Total fat
8g
Total carbohydrates
1g
Total protein
1g
Sodium
20mg
Cholesterol
0mg
You might also like