For a tasty take on your typical pesto try this arugula pesto recipe.
Pesto, pretty much of any kind, is totally yummy, but one of my favourites is this arugula pesto recipe. It is simple to make, literally dump it into a food processor, blend, and it's ready to use.
I love using this as sauce in pesto pasta, as a spread on bread in a sandwich, as a topping on a burger, or on crackers as hors d'oeuvres. The options are vast as pesto is very versatile and tasty.
This recipe can easily be doubled for a party, and if sealed in an airtight container it will last in your refrigerator for about 5 days depending on the freshness of your ingredients. You can also freeze this pesto for several months, allowing it to thaw in the refrigerator before use. I find that freezing it using my silicone cube tray then storing it in a freezer-safe container or bag allows me to take out just the amount I need.
(Makes 16 servings | Serving size = 1 tablespoon)
2 cups arugula
1 clove garlic
1/4 cup walnuts
1/3 cup extra virgin olive oil
1/2 cup Parmigiano Reggiano
1/2 teaspoon salt
1/4 teaspoon ground back pepper
Place all the ingredients into a food processor and blend until fully combined.
Store in an airtight container in the refrigerator and use as desired.
Nutritional Information Per Serving:
total calories = 79 | total fat = 8.03g | saturated fat = 1.34g | cholesterol = 2mg | sodium = 119.69mg | carbohydrates = 1.03g | dietary fibre = 0.3g | sugars = 0.18g | protein = 1.29g