Arugula Walnut Pesto

  • Yield: 1-1/2 cups
  • Prep: 10 mins
  • Cook: 0 mins

Ingredients

3/4cup California walnuts, toasted
1bunch arugula, washed
1/2cup olive oil
1tablespoon (about 3 cloves) chopped garlic
1tablespoon grated Parmesan cheese
1tablespoon lemon juice
1/2teaspoon salt

Instructions

  1. In a food processor or blender, combine all of the ingredients until smooth, this will take 1 to 2 minutes.   Drizzle slightly more oil into the pesto, if needed. 
  2. Store in a sealed container in the refrigerator until ready to use; store for up to one week.

Nutritional Info *per serving

  • Calories 70
  • Glycemic Load 0
  • Fat 7g
  • Saturated Fat 1g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 4g
  • Cholesterol 0mg
  • Sodium 55mg
  • Potassium 40mg
  • Carbohydrate 1g
  • Fiber 0g
  • Sugars 0g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 2%
  • Calcium 2%
  • Iron 2%
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