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.)
Directions
Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min
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.
Turn on the machine again and run it while you slowly drizzle in the olive oil.
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.
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