Pesto with Arugula recipe

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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

Nutrition Info

191 calories
carbohydrate: 3.2 g
cholesterol: : -
fat: 19.4 g
fiber: 1 g
protein: 2.3 g
saturatedFat: 2.8 g
servingSize: -
sodium: 125.4 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

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!

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