Arugula Pesto

Source: NYT Cooking

Ingredients 

Number of Servings:
2/3 cup

• FEATURED: 4 oz. arugula, stemmed, washed and dried 2 cups leaves, tightly packed* 

• 2 garlic cloves, cut in half, green shoots removed 

• 2 heaped Tbsp shelled walnuts (or other nuts — pistachios, almonds, etc.) 

• ½ tsp salt 

• 1/3-½ cup freshly grated Parmesan (or: other sharp cheese — cheddar, Romano, etc.) 

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Directions

Prep Time: 5 min

Cook Time: 5 min

Total Time: 10 min

1. Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl, and add the walnuts. 

2. Turn on the machine again and run it while you slowly drizzle in the olive oil. 

3. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.

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Nutritional Information

(Per Serving)

*DV = Daily Value 

Calories – 384cal – 19% DV

Sodium – 445mg – 19% DV  

Total Fat – 0g – 0% DV

Saturated Fat – 5g 

Trans Fat – 0g

Protein – 6g – 8% DV

Cholesterol – 7mg — 2% DV

Total Carbohydrates – 61g – 22% DV

Fiber - 2g - 7% DV

Sugar - 0.5g