Almond Arugula Pesto
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
Ingredients:3 cups packed fresh baby arugula1/2 cup mild olive oil1/2 cup raw almonds4 cloves garlic, peeledsalt to taste
Bring a small pot of salted water to a boil. Set up a bowl of ice water nearby, and grab a wire strainer. Toss the arugula into the boiling water and stir. Cook for ONLY 20 seconds, fish out the arugula with a strainer and quickly plunge into the ice water. Let sit for a minute, drain, and remove arugula from the water -- squeeze out the water with your hands. Reserve the blanched, drained and squeezed arugula until needed.
Add oil, almonds and garlic to a blender, along with the arugula. Pulse on and off, scraping down the sides of the blender in between blending, until a coarse pesto is formed. This should only take a minute of on and off blending. Do not over mix or the olive oil may turn too bitter.
Transfer to a bowl and season with salt to taste. Serve immediately, or refrigerate until needed. Will keep several days. Blanching the arugula leaves will keep this pesto a nice green color.
Enjoy!
Serving Size: makes approximately 3/4 cup of pesto
Number of Servings: 12
Recipe submitted by SparkPeople user RBSJW1.
Add oil, almonds and garlic to a blender, along with the arugula. Pulse on and off, scraping down the sides of the blender in between blending, until a coarse pesto is formed. This should only take a minute of on and off blending. Do not over mix or the olive oil may turn too bitter.
Transfer to a bowl and season with salt to taste. Serve immediately, or refrigerate until needed. Will keep several days. Blanching the arugula leaves will keep this pesto a nice green color.
Enjoy!
Serving Size: makes approximately 3/4 cup of pesto
Number of Servings: 12
Recipe submitted by SparkPeople user RBSJW1.
Nutritional Info Amount Per Serving
- Calories: 137.3
- Total Fat: 14.0 g
- Cholesterol: 0.0 mg
- Sodium: 3.3 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 1.1 g
- Protein: 2.3 g
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