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Ingredients10 m servings 69
Original recipe yields 3 servings
- Place arugula, cilantro, avocado, lime juice, and garlic in a blender; pulse until combined. Add water as needed to thin sauce. Season with salt and pepper.
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- Cook's Note:
- Servings really depend on what you are using the sauce for. On pasta I find that it gives me 3 well-sauced pasta bowls. When I use this as a pasta sauce I also toss in bits of asparagus, artichokes and tomatoes. Dairy Eaters - Add 1/8 cup Parmesan cheese. Meat Eaters - This goes really well served with flank steak.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 69 calories; 5.1 6.1 1.7 0 17 Full nutrition
ReviewsRead all reviews 2
I had some leftover arugula from a salad I made and wanted a new way to use it. I found this recipe and ended up eating it as a pasta sauce, over whole wheat penne and sprinkled with crushed red...