Recipe courtesy of Parisi
Arugula Pesto: Pesto Di Rucola
- Level: Easy
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 384
- Total Fat
- 33
- Saturated Fat
- 7
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 11
- Cholesterol
- 14
- Sodium
- 624
- Total: 10 min
- Prep: 10 min
Ingredients
5 cloves garlic
2 anchovy fillets
1/4 cup capers
1/2 pound baby arugula
1/2 cup grated Parmigiano-Reggiano
1 1/2 lemons, juiced
1/2 cup extra-virgin olive oil
Pinch salt
Pinch pepper
Bread, crackers, or pasta, for serving
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.