Arugula Pesto
A simple, inexpensive variation on pesto using peppery arugula and savory pecans. Use it over baked fish or chicken, spread on sandwiches, toss pasta in it, or make pesto pizza!
Servings: 10 servings
Cost: $3.00
Equipment
- Food Processor
Ingredients
- 10 ounces baby arugula
- 2/3 cup toasted pecans
- 1 clove garlic
- 2 ounces parmigiano-reggiano cheese, broken up into pieces
- 1/2 cup olive oil
- 1/4 teaspoon kosher salt
Instructions
- 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 and salt. Continue blending until it becomes smooth and spreadable, adding more olive oil if needed. Taste and add more salt, if needed.
- Pesto will keep up to a week covered in the refrigerator.
Nutrition
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