Avocado and cilantro lighten the spicy arugula making this an easy go-to sauce for pasta or a spread on sandwiches.

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Nutrition Facts

69.2 calories; 1.7 g protein; 6.1 g carbohydrates; 0 mg cholesterol; 17.4 mg sodium. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
02/17/2013
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 pepper flakes. I love that the sauce is super healthy loaded with greens and best of all no olive oil or unnecessary fat! It tastes very fresh and is full of flavor. The lime really adds a nice touch and the avocado makes it creamy without using heavy cream. I ended up having to use about 1/4 cup of water to get everything to blend. Next time I will try this with flank steak as suggested by the recipe submitter. Lots of possibilities with this! Read More
(4)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/17/2013
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 pepper flakes. I love that the sauce is super healthy loaded with greens and best of all no olive oil or unnecessary fat! It tastes very fresh and is full of flavor. The lime really adds a nice touch and the avocado makes it creamy without using heavy cream. I ended up having to use about 1/4 cup of water to get everything to blend. Next time I will try this with flank steak as suggested by the recipe submitter. Lots of possibilities with this! Read More
(4)
Rating: 5 stars
07/02/2014
I needed a way to finish off a lot of arugula and other ingredients in the fridge so I used this recipe to make a sauce for a pizza. I used milk instead of water to avoid watering down the flavor and had only lemon juice and not lime juice. The sauce still worked out wonderfully for the pizza and the flavors worked perfectly with the crust and toppings. We also had a pizza with tomato sauce which tasted VERY salty after eating the pizza with arugula sauce so safe to say that I found my new pizza sauce. Read More
(1)