Arugula Pesto

If you have about 5 minutes to spend in the kitchen, Arugula Pesto might be a great gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. One portion of this dish contains approximately 7g of protein, 29g of fat, and a total of 303 calories. For $1.43 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 4. 25 people found this recipe to be scrumptious and satisfying. If you have nutritional yeast, extra virgin olive oil, garlic cloves, and a few other ingredients on hand, you can make it. It is brought to you by Baked In. A few people really liked this side dish. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is great. Users who liked this recipe also liked Arugula Pesto: Pesto Di Rucola, Arugula Pesto, and Arugula Pesto.

Servings: 4

Preparation duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a blender or the bowl of a food processor, combine all ingredients except olive oil.Pulse in 15-second bursts until all ingredients are very finely chopped and no large chunks remain.Drizzle in the olive oil and blend until mixture forms a smooth paste.Cover and refrigerate until ready to use. To use for pasta, reserve about ¾ cup of pasta water and stir into pesto to thin out. Toss with pasta and serve.

 

Step by step:

1. In a blender or the bowl of a food processor, combine all ingredients except olive oil.Pulse in 15-second bursts until all ingredients are very finely chopped and no large chunks remain.

2. Drizzle in the olive oil and blend until mixture forms a smooth paste.Cover and refrigerate until ready to use. To use for pasta, reserve about ¾ cup of pasta water and stir into pesto to thin out. Toss with pasta and serve.

Nutrition Information:

covered percent of daily need