Arugula Walnut Pesto

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

Arugula Walnut Pesto
Yields:
1 cup
Prep:
15 mins
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Arugula Walnut Pesto

Ingredients
3
cups fresh arugula
1/3
cup olive oil
1
tablespoon lemon juice
 
Kosher salt

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.

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
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.
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