Directions:
- Blend arugula, pine nuts, and Parmesan cheese in a food processor until almost smooth. With machine running, drizzle in the olive oil and process until well blended.
- Season pesto to taste with salt and pepper. (Can be made ahead. Cover and let stand up to 2 hours at room temperature or refrigerate for a day. Bring at room temperature before using.)
- Makes about 1 cup.
- Here's a chef's tip: After making the pesto in the food processor, toss a few chunks of bread into the empty bowl and pulse. The bread absorbs the oil and herb residue from the bowl, which makes cleanup easier. And, the oil gives a wonderful flavor to the crumbs, which you can use as a crumb topping or breading in another recipe.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.57 Kcal (982 kJ) | ||
| Calories from fat | 210.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.37g | 36% | |
|---|---|---|---|
| Cholesterol | 6.32mg | 2% | |
| Sodium | 160.82mg | 7% | |
| Potassium | 215.99mg | 5% | |
| Total Carbs | 3.08g | 1% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 5.8g | 12% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 1mg | 6% | |
| Calcium | 179.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 312.57 Kcal (1309 kJ) | ||
| Calories from fat | 280.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.14g | 36% | |
|---|---|---|---|
| Cholesterol | 8.42mg | 2% | |
| Sodium | 214.3mg | 7% | |
| Potassium | 287.82mg | 5% | |
| Total Carbs | 4.1g | 1% | |
| Sugars | 1.71g | 5% | |
| Dietary Fiber | 1.58g | 5% | |
| Protein | 7.73g | 12% | |
| Vitamin C | 8.6mg | 11% | |
| Iron | 1.4mg | 6% | |
| Calcium | 239.1mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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