Arugula Pesto
Ingredients
-
2
cups
arugula leaves
-
½
cup
grated Parmesan Cheese
-
¼
cup
toasted pine nuts
-
1
clove
garlic
-
½
lemon
juiced
-
pinch
kosher salt
-
½
cup
extra-virgin olive oil
Instructions
- Add arugula, Parmesan cheese, pine nuts, garlic, lemon juice, and kosher salt to a food processor and pulse until mostly fine.
- Turn on the processor and slowly drizzle in the olive oil while blending until smooth.
- Taste and adjust salt as needed, then scrape down the sides and blend again.
- Transfer the pesto to a glass container and refrigerate for up to 2 weeks.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
20g
Total carbohydrates
10g
Total protein
5g
Sodium
200mg
Cholesterol
10mg
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