Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Walnut, Arugula and Sun-dried Tomato Pesto
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 195
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 6 mg
- Sodium
- 134 mg
Brighten up a peppery arugula-walnut pesto with bits of tangy sun-dried tomato.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 195
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 6 mg
- Sodium
- 134 mg
Ingredients
Directions
- Put the walnuts in a food processor and pulse until finely ground. Add the arugula, garlic, orange zest, thyme and 1/4 teaspoon salt and pulse until finely chopped.
- Add the Grana Padano and pulse to combine. With the motor running, slowly pour in the oil and process until combined.
- Transfer to a bowl and stir in the sun-dried tomatoes.
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