Arugula Pesto

Name: Arugula Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 57 grams cups trimmed arugula (about; 1 teaspoon crushed red pepper; 1 Tbsp extravirgin olive oil; 1 large clove teaspoon minced garlic (about; 28 grams 1/4 cup grated fresh Parmesan cheese; 2 Tbsps pine nuts; 0 teaspoons salt; 57 grams cups fresh spinach leaves (about; 2 teaspoons white wine vinegar

You can never have too many condiment recipes, so give Arugula Pesto a try. This recipe serves 6. One serving contains 68 calories, 3g of protein, and 6g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of parmesan cheese, pine nuts, extravirgin olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and primal diet.

Instructions

Combine all ingredients in a food processor; process until smooth. Drop pesto by tablespoonfuls onto a jelly-roll pan lined with wax paper. Cover with plastic wrap; freeze until solid. Store frozen pesto in an airtight container in the freezer up to 2 months.

Ingredients you will need

Jelly