Ingredients15 m servings 210 cals
- Bring a large pot of lightly salted water to a boil. Add arugula and cook until bright green, about 30 seconds. Remove arugula to a bowl full of ice water for several minutes until cold. Drain and wring out arugula.
- Pulse arugula, olive oil, almonds, and garlic together in a blender, scraping down the sides, until mixture just becomes a coarse puree. Pour puree into a bowl and season with salt.
Per Serving: 210 calories; 22 g fat; 2.6 g carbohydrates; 1.9 g protein; 0 mg cholesterol; 40 mg sodium. Full nutrition
ReviewsRead all reviews 8
Quick, easy and now my favorite arugula recipe. We've had this on burgers, steak and pasta. Full of flavor, although I've been hit in the face with a shovel before and despite the chef's claim...
Very tasty! But best of all, a cinch to make!This recipe was easy to put together with ingredients I always have on hand. I boiled the arugula in a double boiler. When the arugula was done I ...
This smells great! I'm using it in a recipe later, but I will add the rest to a freezer tray and once frozen, my "cubes" of pesto will go in a freezer bag for future use.
This pesto is so easy to make. I didn't have arugula leaves so I used basil leaves instead. I also added a little black pepper, cilantro and red pepper flakes for additional flavor. You can't g...
Love it! Had tons of arugula leftover in my garden, made this recipe, loved it so I used most of the arugula still left. I added jalapeno peppers (3 with seeds included) to my recipe which was u...
Really good. I used a little less olive oil but used a mixture of regular olive oil and some Trader Joe's basil olive oil. I also added a little pasta water to thin it out & served the sauce o...
I made it with 2 cups basil without parboiling, 2 small garlic cloves and added juice of half a lemon. It was delicious!