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Arugula Walnut Pesto

Heather, who created this pesto recipe, likes to serve it on crostini topped with crumbled blue cheese and sliced fresh figs.

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  • Yields: 1 cup
  • Prep: 15 mins

Arugula Walnut Pesto

Directions

  1. In a food processor combine arugula, walnuts, olive oil, lemon juice and garlic. Cover and process until smooth. Season to taste with salt.

Test Kitchen Tip

To toast nuts, spread them in a shallow pan and bake at 350 degrees for 5 to 10 minutes, shaking the pan once or twice.

Nutrition Facts (Arugula Walnut Pesto)

  • Per serving:
  • 66 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 0 mg chol.,
  • 32 mg sodium,
  • 1 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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