Mike Garten
Sneak even more greens into this flavorful pesto spread.
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2 c.
baby arugula
1/3 c.
grated Parmesan
1/4 c.
pine nuts, toasted
1 tbsp.
lemon juice
1
clove garlic
1/2 c.
extra virgin olive oil
Kosher salt
- In food processor, pulse arugula, Parmesan, pine nuts, lemon juice, garlic, olive oil and 1/4 teaspoon salt until smooth.
- Try it on crostini: Spread toasted bread with ricotta; top with pesto, pine nuts and lemon zest.
Nutritional information (per tablespoon): About 115 calories, 12 g fat (2 g saturated), 1 g protein, 80 mg sodium, 1 g carb, 1 g fiber
What you’ll need: food processor ($37, amazon.com)
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Source : Goodhousekeeping
