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Parsley Pesto with Arugula
Not sure what to do with all the parsley you bought? How about making it into parsley pesto? This homemade vegan pesto is perfect for grains, vegetables, and pasta to add a splash of flavor.
Prep Time
10
minutes
mins
Cook Time
0
minutes
mins
Total Time
10
minutes
mins
Course:
Dips and Sauces
Cuisine:
Italian
Diet:
Vegan, Vegetarian
Servings:
2
servings
Calories:
175
kcal
Author:
Stephanie Lundstrom
Equipment
Measuring Cups
Measuring spoons
Food Processor
Ingredients
1
clove
garlic
1
cup
of parsley
1
cup
of arugula
¼
cup
of walnuts
¼
teaspoon
of salt
1
Tablespoon
of extra virgin olive oil
1
Tablespoon
of lemon juice
Instructions
Put all ingredients in a food processor and pulse until smooth, scraping down the sides as needed.
Notes
Want to make just parsley pesto?
Great, simply replace the arugula with parsley.
What about arugula pesto?
Eliminate the parsley and use double the amount of arugula.
A food processor is best
for crushing herbs. A small bullet blender will work but might take longer and be difficult.
Try not to overprocess the pesto
in the food processor. This can cause the olive oil to turn bitter.
Nutrition
Calories:
175
kcal
|
Carbohydrates:
5
g
|
Protein:
4
g
|
Fat:
17
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
7
g
|
Sodium:
311
mg
|
Potassium:
284
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
2769
IU
|
Vitamin C:
46
mg
|
Calcium:
77
mg
|
Iron:
3
mg