Arugula Pecan Pesto
A simple, inexpensive variation on pesto using peppery arugula and sweet pecans. Use it over baked fish or chicken, spread on sandwiches, toss pasta in it, or make pesto pizza!
Servings: 10 servings
- 12 oz Arugula leaves (5 heaping cups)
- ⅔ cup Pecans
- 1 clove Garlic
- 2 oz Parmigiano-Reggiano Cheese, broken up into pieces
- ½ cup Olive Oil
- Salt, to taste
Pulse the first four ingredients (through the cheese) in a food processor until broken up. Turn the food processor on and blend while slowly adding the olive oil. Continue blending until it becomes smooth and spreadable, adding more olive oil if needed. Add salt, to taste. Pesto will keep up to a week covered in the refrigerator.
Calories: 172kcal | Carbohydrates: 2g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 100mg | Potassium: 159mg | Fiber: 1g | Sugar: 1g | Vitamin A: 855IU | Vitamin C: 5mg | Calcium: 127mg | Iron: 1mg