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Arugula-Walnut Pesto

Yield Makes 1 3/4 cups
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. Note: Nutritional analysis is per tbsp.