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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 175kcal
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: 175kcal | Carbohydrates: 5g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Sodium: 311mg | Potassium: 284mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2769IU | Vitamin C: 46mg | Calcium: 77mg | Iron: 3mg