Delicious pesto made with arugula
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Main Course
Servings: 2 1/2 cup servings
- 5 oz box of baby arugula
- 1 large garlic clove
- 1/2 tsp kosher salt
- 1/4 cup parmesan cheese
- 9 tbs olive oil
- 1/8 tsp pepper
- 1/4 cup toasted pecans
Mash garlic with the 1/2 tsp of salt to form a paste–you can do this with a mortar & pestle or by using the side of a wide heavy knife.
Toast pecans by placing them in a 350 degree F oven for about 4 minutes.
Place the arugula, cheese, olive oil, pepper, mashed garlic and toasted pecans in a food processor.
Process for about 1 minute.
See post for video (if there is one)
Serving: 1cup | Calories: 711kcal | Carbohydrates: 5g | Protein: 7g | Fat: 75g | Saturated Fat: 11g | Cholesterol: 8mg | Sodium: 802mg | Potassium: 312mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1780IU | Vitamin C: 11.1mg | Calcium: 270mg | Iron: 1.8mg