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Arugula Pesto

Yield 6 servings (serving size: 2 tablespoons)
Freezing by tablespoonfuls allows you to portion the pesto as needed. Stir into pasta, or serve over fish or chicken.

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

Nutrition 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

How to Make It

  1. 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.

  2. Thaw in refrigerator.