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Parsley and Arugula Pesto
Sometimes we just need a fun sauce or topping to bring out the flavor of veggies. This simple pesto does the trick.
Course
Dips and Sauces
Cuisine
Italian
Prep Time
10
minutes
Total Time
10
minutes
Servings
2
servings
Calories
175
kcal
Author
Stephanie Lundstrom
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.
Add to grains and veggies, pasta, use as a dip.
Notes
A food processor is best for crushing the herbs. A small bullet blender will work but might take longer and be difficult.
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