Arugula Pesto
A quick and easy pesto made with arugula and a variety of herbs. This recipe can be modified to use up leftover greens you have on hand!
Servings: 1 cup
Ingredients
- 2 cups Arugula tightly packed (or about half of a 5 oz container)
- 1 cup Fresh Herbs loosely packed; I used a mix of basil, parsley, and mint
- 2 cloves Garlic
- 1/3 cup Pine Nuts
- 1/3 cup Parmesan Cheese
- 1 tablespoon Lemon Juice
- 1/2 teaspoon Black Pepper adjust to taste
- 1/2 teaspoon Kosher Salt adjust to taste
- 1/2 cup Extra Virgin Olive Oil
Instructions
- Add all ingredients except the olive oil to a food processor. Pulse several times until the ingredients are chopped.
- With the food processor running, drizzle in the olive oil slowly. Run the food processor until the ingredients are smooth and emulsified. Scrape the pesto down from the sides of the food processor with a rubber spatula if needed.
- Taste the pesto and adjust the ingredients as needed. You don't need to measure the ingredients very precisely for this recipe. Modify until you have your desired taste and consistency!
Video
@carolbeecooks When you have a half-eaten container of greens in the fridge but don’t want salad but don’t want to throw away food. This pesto comes to the rescue and is ready in under 15 min! #pesto #pasta #15minutemeals #carolbeecooks
♬ Beat Goes On (Rhythm to the Brain) - Campbell
Nutrition
Calories: 1444kcal | Carbohydrates: 19g | Protein: 19g | Fat: 149g | Saturated Fat: 22g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 90g | Cholesterol: 29mg | Sodium: 1795mg | Potassium: 864mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6312IU | Vitamin C: 94mg | Calcium: 467mg | Iron: 8mg
