Pesto with Arugula

4.7
(60)
46 Reviews
7 Photos

This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It's addictive!

Recipe by Mark Caron
Published on January 9, 2005
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Prep Time:
15 mins
Total Time:
15 mins
Servings:
12
Yield:
12 servings
Jump to Nutrition Facts

Ingredients

  • 1 ½ cups baby arugula leaves

  • 1 ½ cups fresh basil leaves

  • ⅔ cup pine nuts

  • 8 cloves garlic

  • 1 (6 ounce) can black olives, drained

  • ¾ cup extra virgin olive oil

  • ½ lime, juiced

  • 1 teaspoon red wine vinegar

  • ⅛ teaspoon ground cumin

  • 1 pinch ground cayenne pepper

  • salt and pepper to taste

Directions

  1. Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.

Nutrition Facts (per serving)

191 Calories
19g Fat
3g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 191
% Daily Value *
Total Fat 19g 25%
Saturated Fat 3g 14%
Sodium 125mg 5%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 2g
Vitamin C 3mg 15%
Calcium 33mg 3%
Iron 1mg 8%
Potassium 83mg 2%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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