Arugula Pesto

Eleanor King

KIWI Fall 2020

Ingredients


Makes servings

1 teaspoon pine nuts

2 cups arugula

1 Tablespoon finely chopped basil

1 Tablespoon lemon juice

1 clove garlic

¼ teaspoon pepper

½ teaspoon salt

3 Tablespoons olive oil

This easy-to-make pesto uses arugula as a main base instead of basil, making it less expensive and easier to source. Arugula adds a nice peppery flavor while the lemon and olive oil mellow the harshness of the other ingredients. 

Makes approximately half a cup of pesto.

Directions

1. Toast pine nuts until golden brown in a small pan over medium heat or in a toaster oven.

2. In a food processor, add all ingredients and process until well combined. The mixture should be a more liquidy consistency, not pasty or chunky. If it’s too thick, add more olive oil until it has reached the desired consistency.

Per Serving:

Calories:

Carbohydrates:

Fat:

Protein:

Fiber:

Active Time:

10 minutes

Total Time:

10 minutes