Recipe courtesy of Parisi
Arugula Pesto: Pesto Di Rucola
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- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 384
- Total Fat
- 33 g
- Saturated Fat
- 7 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 14 mg
- Sodium
- 624 mg
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 384
- Total Fat
- 33 g
- Saturated Fat
- 7 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 14 mg
- Sodium
- 624 mg
Ingredients
Directions
- Put the garlic, anchovies, and capers in the work bowl of a food processor and pulse until finely chopped. Add the arugula, cheese, lemon juice, and olive oil, and pulse until the mixture is completely combined and is the consistency of a classic pesto. Add salt and pepper, to taste. To serve, spread on bread or crackers, or toss with pasta. Transfer any remaining pesto to a freezer-safe airtight container and freeze for up to 1 month.
