Arugula-Walnut Pesto

recipe

A flavorful alternative to basil pesto, created to go on our Turkey Sandwiches with Roasted Romas, Fresh Mozzarella, and Arugula-Walnut Pesto. Prep and Cook Time: about 30 minutes.

Yield:

Makes 1 3/4 cups

Recipe from

Sunset

Nutritional Information

Calories 74
Caloriesfromfat 92 %
Protein 1.5 g
Fat 7.6 g
Satfat 1.5 g
Carbohydrate 0.7 g
Fiber 0.1 g
Sodium 96 mg
Cholesterol 2.3 mg

Ingredients

1/3 cup walnut halves or pieces
2 large cloves garlic
4 cups loosely packed arugula leaves, rinsed and dried
1 cup shredded parmesan cheese
3/4 cup extra-virgin olive oil
3 tablespoons lemon juice
1/2 teaspoon salt

Preparation

Preheat oven to 350°. Bake walnuts until slightly golden, 5 to 6 minutes. Pour into a food processor. Add garlic and whirl until coarsely chopped. Add arugula, parmesan, olive oil, lemon juice, and salt; whirl until smooth.

Note: Nutritional analysis is per tbsp.

November 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note