Arugula Pesto
Nutrivore Score: 491
Ingredients
- 4 cups fresh arugula
- 6 cloves garlic unpeeled
- 4 tablespoons olive oil
- 1 teaspoon lemon juice
Instructions
- Heat a non-stick skillet or well-seasoned cast iron skillet over medium heat. Add garlic still in the peel to the pan. Stir or shake the pan frequently so the garlic rotates and cooks on all side. Cook until garlic is starting to brown and is feeling fairly soft to touch, about 7-8 minutes.
- Let garlic cool, then peel. Place in a blender or food processor with the other ingredients. Pulse until it’s a paste.
Nutrition
Nutrition Facts
Arugula Pesto
Amount per Serving
Calories
45
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
2
mg
0
%
Potassium
31
mg
1
%
Carbohydrates
1
g
0
%
Fiber
0.1
g
0
%
Sugar
0.2
g
0
%
Protein
0.3
g
1
%
Vitamin A
158
IU
3
%
Vitamin C
2
mg
2
%
Calcium
13
mg
1
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.