Arugula Pesto

Recipe from

Nutritional Information

Calories 51
Caloriesfromfat 90 %
Protein 1.1 g
Fat 5.1 g
Satfat 0.8 g
Carbohydrate 1.1 g
Fiber 0.3 g
Sodium 33 mg
Cholesterol 1.1 mg

Ingredients

3/4 cup chopped walnuts
1 pound pound rinsed arugula leaves (about 10 lightly packed cups)
1/2 cup grated pecorino romano or parmesan cheese
1/4 cup lemon juice
1/2 cup extra-virgin olive oil
1 1/2 teaspoons chopped garlic
1/4 teaspoon salt
pepper

Preparation

Spread 3/4 cup chopped walnuts in a baking pan; bake in a 350° oven until golden under skins, 6 to 8 minutes. Let cool slightly. In a food processor or blender, working in batches if necessary, combine 1 pound rinsed arugula leaves (about 10 lightly packed cups), the toasted walnuts, 1/2 cup grated pecorino romano or parmesan cheese, 1/4 cup lemon juice, 1/4 cup extra-virgin olive oil, 1 1/2 teaspoons chopped garlic, and 1/4 teaspoon salt. Pulse motor a few times, just until mixture begins to come together. With motor running, slowly pour 1/4 cup more extra-virgin olive oil through feed tube or top of blender and whirl until mixture is smooth. Add more salt and fresh-ground pepper to taste.

Note:

August 2003
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