How to Make Arugula Pesto


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

clove garlic

1/2 c.
extra virgin olive oil

Kosher salt

  1. In food processor, pulse arugula, Parmesan, pine nuts, lemon juice, garlic, olive oil and 1/4 teaspoon salt until smooth. 
  2. 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,

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Source : Goodhousekeeping