Toasted Walnut and Arugula Pesto
This variation on a classic pesto has a peppery bite from the arugula. It is perfect on roasted chicken or fish or tossed with pasta.
Servings: 2 cups
Calories: 150kcal
Equipment
Ingredients
- 2 cups arugula
- 2 cloves garlic
- 1 cup toasted walnuts
- ½ tbsp lemon zest
- 1 tbsp lemon juice
- ½ cup extra virgin olive oil
- ⅓ cup grated parmesan cheese
- ½ tsp kosher salt
Instructions
- Place arugula, garlic, walnuts, lemon zest, lemon juice, parmesan cheese, and salt in the bowl of a food processor.
- With the processor running, slowly pour the olive oil through the feed tube and puree until thoroughly pureed and completely combined.
Nutrition
Serving: 2tbsp. | Calories: 150kcal | Carbohydrates: 2g | Protein: 2g | Fat: 16g | Saturated Fat: 2.5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 130mg | Potassium: 70mg | Fiber: 1g | Vitamin C: 2mg | Calcium: 40mg