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The Best Arugula Pesto

The Best Arugula Pesto

By Heorhiy Shevchenko
0’ Prep time
45’ Cook time
45’ Total time
138 Calories
6 Serving

Summary

The Best Arugula Pesto takes roughly 45 minutes from beginning to end. For 91 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 6. This condiment has 139 calories, 6g of protein, and 12g of fat per serving. 3 people found this recipe to be scrumptious and satisfying. A mixture of arugula, extra virgin olive oil, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, primal, and ketogenic diet. It is brought to you by Foodista. With a spoonacular score of 45%, this dish is solid. Try Arugula Pesto: Pesto Di Rucola, Arugula Pesto, and Arugula Pesto for similar recipes.
Heorhiy Shevchenko 0 Followers

Step by Step

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Step 1

The great thing about a pesto is that it is so simple to make! I cant believe I dont make it more often! You take all the arugula, walnuts, garlic and parsley and put it in your blender or food processor.Give it a pulse a few times to chop everything down a little bit.Now you are going to pour in the oil while you hit the pulse button to make sure the pesto is mixing while the oil is added.Take off the lid and you are almost done! Scoop the pesto out and into a dish or a bowl or a jar.Cooking Tip** At this point if you wanted to can this you could. Or you can scoop it into an ice cube tray and freeze it! after about 6 hours when it is frozen just pop them out and put the pesto cubes in a zip lock bag or air tight container and freeze them! They will keep for a month! Then anytime you want to add it to a recipe you can pop it out and toss it in and kick anything you are making up a notch! Once it is thawed out you can stir in the Parmesan cheese.Now you want to add the grated Parmesan.At this point you need to test it and see how much salt you need to add. You can add a dash in when you are blending it but the Parmesan cheese is salty so I like to wait until after and if it needs a little bit then I add it in at the end. This way I can make sure it is not too salty or too bland. Once you have salted it and stirred it up you are done!

Ingredient

  • table salt
    table salt
    1 teaspoon
  • grated parmesan cheese
    grated parmesan cheese
    100 grams
  • extra virgin olive oil
    extra virgin olive oil
    108 milliliters
  • walnut pieces
    walnut pieces
    29.25 grams
  • whole garlic cloves
    whole garlic cloves
    3
  • arugula
    arugula
    40 grams
  • fresh flat leaf parsley
    fresh flat leaf parsley
    15 grams

Nutrition Facts

View nutrition facts
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