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Arugula Pesto
Servings:
Makes About 1 cup as an appetizerPrep Time:
10 minutesCook Time:
0 minutes
Ingredients
3 cups packed baby arugula (3 oz.)
1/4 cup almonds or sunflower seeds, toasted and chopped coarse
3 garlic cloves, chopped coarse
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese
1/2 tsp. lemon zest and 2 Tbsp. juice from 1 lemon
Salt and pepper
Directions
1. Combine arugula, almonds, and garlic in a food processor and pulse until coarsely chopped, about 4 pulses. With food processor running, slowly stream in oil and continue to process until mixture is a smooth paste.
2. Add Parmesan and lemon zest and juice and pulse until just combined, about 2 pulses. Season with salt and pepper taste.
Source: Hannaford fresh Magazine, January - February 2017
Nutrition
| Nutritional Facts | |
| Servings | Makes About 1 cup |
| Base Nutrients | |
| Calories | 240 kcal (12%) |
| Calories from Fat | 216 kcal (0%) |
| Total Fat | 24 g (37%) |
| Saturated Fat | 0 g (0%) |
| Cholesterol | 5 mg (2%) |
| Sodium | 170 mg (7%) |
| Total Carbohydrates | 2 g (1%) |
| Dietary Fiber | 1 g (4%) |
| Protein | 6 g (10%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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