Arugula Pesto {Pesto Di Rucola}
Do you have last-minute guests for dinner and have no idea what to make? Keep calm and make this arugula pesto almost in a snap of a finger!
Servings: 8
Calories: 176kcal
Ingredients
- 4 oz arugula leaves
- ½ cup Parmesan cheese (grated)
- ½ cup Extra virgin olive oil (a bit more if needed)
- ¼ cup pine nuts
- 1 garlic clove , center removed
- Pinch of salt
Instructions
- Put all ingredients in a food processor and begin to blend.
- If large chunks of pesto stick to the sides, run a spatula alongside the bowl and keep processing.
- Pesto is ready when it becomes smooth and creamy (about 60-90 seconds).
- Store arugula pesto in the fridge for up to 5 days.
Notes
You can add just ½ of a garlic clove if prefer a milder taste or skip it completely.
Nutrition
Calories: 176kcal | Carbohydrates: 1g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 4mg | Sodium: 104mg | Potassium: 85mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 386IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg