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Pesto with Arugula

Pesto with Arugula

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Mark Caron

This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It's addictive!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.
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Reviews

Cassiopia
24
10/1/2005

This recipe was perfect for my non-dairy diet and my in-laws liked it as well. We used this as a spread on grilled pizza (w/o cheese) and it was very good. The left-overs did not freeze very well so I will make 1/2 recipe next time.

quincyli
14
6/8/2008

First experience with pesto and it was really good. A great way to use up the arugula in my herb garden.

Beckerkorn
13
11/25/2006

I made this pesto for linguine. It's a good recipe, and I will probably use it again. I think I'll leave out the olives next time, because I thought the flavor was a bit too complex. Then again, I added asagio, so I wasn't helping matters!