Recipe a Day for May: Arugula Pesto
|May 2, 2012||Posted by Sarah under Cooking, Recipes|
I love arugula in salads or on sandwiches… I have never had it in a pesto, though! Seems so much cheaper than trying to make a basil pesto. I’ll be trying this very soon.
Yield 8 Servings
- 2 cups packed Florida arugula leaves
- 1/2 cup Florida pecans
- 1/2 cup fresh Parmesan cheese
- 1/2 cup olive oil
- 6 cloves garlic
- 1 lemon, freshly squeezed
Lightly brown the garlic cloves with a little olive oil in a skillet over medium high heat, about 10 minutes. Remove the garlic from the pan, cool and remove the skins. Dry roast the nuts in a pan with no oil over medium heat until lightly brown. Combine the arugula, pecans and cooked garlic in a food processor. Pour in the lemon juice and pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put into a bowl. Stir in the Parmesan cheese. Mix with freshly prepared pasta of your choice.
One serving contains the following: Calories 20g; Cholesterol 5mg; Sodium 129mg; Total Carbohydrates 7g; Protein 5g. High in Vitamin A and Vitamin C.