Arugula Pesto

Name: Arugula Pesto
Total time: 5 min
Yield: 3 c.
Ingredients: 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

By The Good Housekeeping Test KitchenPublished: Apr 24, 2018

Mike Garten

Yields:

3 c.

Total Time:

5 mins

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Sneak even more greens into this flavorful pesto spread.

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Ingredients

2 cups baby arugula
1/3 cup grated Parmesan
1/4 cup pine nuts, toasted
1 Tbsp. lemon juice
1 clove garlic
1/2 cup extra virgin olive oil
Kosher salt

Directions

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