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Pesto with Arugula

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Submitted by happyzhangbo

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YIELD

12 servings

PREP

10 min

COOK

5 min

READY

15 min

Ingredients

1 ½ 355
CUPS ML ARUGULA (ROQUETTE)
baby leaves
1 ½ 355
CUPS ML BASIL
fresh leaves *
158
CUP ML PINE NUTS
8 8
CLOVES CLOVES GARLIC
6 173.4
OUNCES ML/G BLACK OLIVES
drained
¾ 177
½ 0.5
EACH EACH LIMES
juiced
1 5
TEASPOON ML RED WINE VINEGAR
0.6
TEASPOON ML CUMIN
ground
1 1
PINCH PINCH CAYENNE PEPPER
ground *
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 195 93% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 124mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 2% Vitamin C 5%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

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