Arugula Pesto
This versatile sauce can be served over pasta or as a dip with crudites. Explore variations on the recipe by substituting different greens, such as basil, carrot tops, spinach, etc.
Ingredients
- ⅔ cup (180 ml) olive oil, extra virgin
- 3 cups (60 g) arugula
- 2 garlic cloves, peeled
- 2 cups (40 g) baby spinach
- ⅔ cup (85 g) pine nuts, toasted
- 1 cup (110 g) grated Parmesan cheese, or nutritional yeast
- salt and pepper, to taste
Directions
- Place all ingredients into the Vitamix container in the order listed, and secure the lid.
- Start the blender on its lowest speed, then quickly increase to Variable 6.
- Blend for 15 seconds, using tamper to push ingredients toward the blade.
Notes
Using lower speed will allow for you to gain the exact texture you are looking for. If avoiding oils use a mixture of water and lemon juice to create this unique sauce.
Nutrition Information
| Serving Size | 1 serving (29 g) |
| Amount Per Servings | |
| Calories | 160 |
| Total Fat | 16 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 5 mg |
| Sodium | 160 mg |
| Total Carbohydrate | 2 g |
| Protein | 3 g |
Arugula Pesto is rated
out of
5 by
2.
Rated 4 out of
5
by
PQPantrySan from
Great use of Arugula and other greens
An easy recipe, most of the prep is grating the Parmesan. Found that I needed to add more salt. Use on grilled salmon and as a topping for hamburgers.
Date published: 2018-04-25
Rated 4 out of
5
by
TammyP from
Vibrant green looks really nice
I prefer a basil pesto, but arugula makes a nice change. It’s a beautiful color, to make your presentation lovely. It goes really well on fish, and if you like the peppery taste of arugula, this will wow you.
Date published: 2019-07-26
