Arugula Pesto

recipe
Freezing by tablespoonfuls allows you to portion the pesto as needed. Stir into pasta, or serve over fish or chicken.

Yield:

6 servings (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 62
Caloriesfromfat 78 %
Fat 5.4 g
Satfat 1.1 g
Monofat 2.5 g
Polyfat 1.4 g
Protein 2.1 g
Carbohydrate 1.9 g
Fiber 0.7 g
Cholesterol 3 mg
Iron 0.6 mg
Sodium 163 mg
Calcium 54 mg

Ingredients

2 cups trimmed arugula (about 2 ounces)
2 cups fresh spinach leaves (about 2 ounces)
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons pine nuts
1 tablespoon extravirgin olive oil
2 teaspoons white wine vinegar
1 teaspoon minced garlic (about 1 large clove)
1 teaspoon crushed red pepper
1/4 teaspoon salt

Preparation

Combine all ingredients in a food processor; process until smooth. Drop pesto by tablespoonfuls onto a jelly-roll pan lined with wax paper. Cover with plastic wrap; freeze until solid. Store frozen pesto in an airtight container in the freezer up to 2 months.

Thaw in refrigerator.

Note:

Lia Huber,

Cooking Light

May 2007
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