Arugula-Walnut Pesto

Yields Makes 1 3/4 cups

A flavorful alternative to basil pesto, created to go on our Turkey Sandwiches with Roasted Romas, Fresh Mozzarella, and Arugula-Walnut Pesto. Prep and Cook Time: about 30 minutes.

Ingredients

 1/3 cup walnut halves or pieces
 2 large cloves garlic
 4 cups loosely packed arugula leaves, rinsed and dried
 1 cup shredded parmesan cheese
 3/4 cup extra-virgin olive oil
 3 tablespoons lemon juice
 1/2 teaspoon salt
Nutrition Facts

Servings 0

Amount Per Serving
Calories 74Calories from Fat 92
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 1.5g8%
Cholesterol 2.3mg1%
Sodium 96mg4%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.1g1%
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Preheat oven to 350°. Bake walnuts until slightly golden, 5 to 6 minutes. Pour into a food processor. Add garlic and whirl until coarsely chopped. Add arugula, parmesan, olive oil, lemon juice, and salt; whirl until smooth.

Step 2
2

Note: Nutritional analysis is per tbsp.

Ingredients

 1/3 cup walnut halves or pieces
 2 large cloves garlic
 4 cups loosely packed arugula leaves, rinsed and dried
 1 cup shredded parmesan cheese
 3/4 cup extra-virgin olive oil
 3 tablespoons lemon juice
 1/2 teaspoon salt

Directions

Step 1
1

Preheat oven to 350°. Bake walnuts until slightly golden, 5 to 6 minutes. Pour into a food processor. Add garlic and whirl until coarsely chopped. Add arugula, parmesan, olive oil, lemon juice, and salt; whirl until smooth.

Step 2
2

Note: Nutritional analysis is per tbsp.

Arugula-Walnut Pesto
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