Arugula Pesto
For a tasty take on your typical pesto try this arugula pesto recipe.
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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.
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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.
Ingredients
(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
Directions
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