about 1 year ago
Pesto is one of the best ways I've found to eat my leafy greens in a way that feels like a treat. This recipe features arugula as the compliment to the basil.
Makes 1 1/2 cups
- 4 cups Arugula
- 4 cups Fresh Basil
- 1/2 cup Olive Oil
- 1/2 cup Pecorino or Parmesan Cheese
- 4 Cloves of Garlic
- 1 cup Toasted Walnuts
- 1 teaspoon Kosher Salt
Put walnuts in a small non-stick saucepan on the stove over low heat and stir occasionally until lightly toasted. Set aside.
Using a food processor, blend arugula, basil, garlic, and olive oil. Alternate adding ingredients to get a better consistency and to avoid clogging the processor.
Add toasted walnuts and salt to the mixture in the food processor and blend until lumps disappear.
Add cheese as the final ingredient and blend just until mixed.
Toss pesto with freshly cooked pasta and enjoy! The picture shown has chicken and grilled yellow squash with the pesto pasta. This pesto also works well as a spread on crackers.
- 1656 calories
- 159g total fat
- 37g saturated fat
- 123mg cholesterol
- 3715mg sodium
- 18g carbohydrate (5g dietary fiber, 4g sugar)
- 48g protein