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Toasted Walnut Arugula Pesto
Prep Time
10
minutes
mins
Course:
Condiments
Cuisine:
Italian
Keyword:
Arugula, Walnuts
Servings:
2
cups
Calories:
150
kcal
Equipment
Food Processor
Ingredients
2
cups
arugula
washed
2
cloves
garlic
1
cup
toasted walnuts
1/2
tbsp
lemon zest
1
tbsp
lemon juice
1/2
cup
extra virgin olive oil
1/3
cup
grated Parmesan cheese
1/2
tsp
kosher salt
Instructions
Place arugula, garlic, walnuts and lemon zest in the bowl of a food processor. Pulse until well chopped and blended together.
With the processor running, slowly pour the olive oil and lemon juice through the feed tube and puree until completely combined.
Remove the top and add the Parmesan cheese. Close and puree until completely combined.
Notes
Pesto will last in the freezer for a couple of months.
Nutrition
Serving:
2
tbsp
|
Calories:
150
kcal
|
Carbohydrates:
2
g
|
Protein:
2
g
|
Fat:
16
g
|
Saturated Fat:
2.5
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
8
g
|
Sodium:
130
mg
|
Potassium:
70
mg
|
Fiber:
1
g
|
Vitamin C:
2
mg
|
Calcium:
40
mg