Bolted Arugula Pesto
Ever wonder what to do when you have a garden bed full of flowering arugula? Turn it into bolted arugula pesto!
Servings 8
Calories 169kcal
Equipment
Ingredients
- 1/2 cup pine nuts
- 2-3 cloves garlic minced
- 3 cup bolted arugula
- 1 Tsp lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup freshly grated parmesan cheese or pecorino romano
- 1/2 cup extra virgin olive oil
Instructions
- Place all ingredients except olive oil into a food processor. Turn on the food processor and slowly add the olive oil until blended and smooth.
- Cover and refrigerate. Eat within 3-4 days.
Notes
- Arugula Pesto can be preserved by freezing in ice cube trays.
Nutrition
Serving: 1Tablespoon | Calories: 169kcal | Protein: 6g | Fat: 21g | Cholesterol: 10mg | Sodium: 280mg | Potassium: 85mg | Calcium: 110mg | Iron: 0.7mg