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Arugula Pesto

Arugula Pesto, just a few ingredients including fresh arugula, parmesan cheese and a little pecorino makes this pesto a perfect surprise from the Classic Genovese Pesto.  Try it and see!

Prep Time
10 mins
Total Time
10 mins
Servings: 1 cups
Calories: 944 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 6 cups arugula (130 grams)
  • 1/2 cup + 1 1/2 - 2 1/2 tablespoons freshly grated Parmesan Cheese** (70 grams)
  • 1/4 cup Pecorino cheese (30 grams)
  • 1/4 teaspoon salt
  • 1 clove garlic (chopped)
  • 2 tablespoons pine nuts (30 grams)
  • 1/2 cup + 1-2 tablespoons olive oil (150 grams)
**If you like a stronger taste of arugula then add only 1/2 cup + 1 - 1 1/2 tablespoons of parmesan.

Instructions

    Cup of Yum
  1. In a food processor or blender add the arugula, parmesan and pecorino cheese, salt, chopped garlic, pine nuts and 1/4 cup olive oil to start.  Blend ingredients on medium speed until it starts to combine, then add another 1/4 cup of olive oil and blend again for approximately 30 seconds, then add a  tablespoon or 2 of the remaining olive oil until you reach your desired thickness.  Mix with cooked pasta, sprinkle with grated Parmesan Cheese. Enjoy.
**Leftover Pesto can be refrigerated for up to 3 days or frozen.

Nutrition Information

Calories 944kcal (47%) Carbohydrates 7g (2%) Protein 21g (42%) Fat 94g (145%) Saturated Fat 18g (90%) Cholesterol 40mg (13%) Sodium 1145mg (48%) Potassium 405mg (12%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 2230IU (45%) Vitamin C 12.6mg (14%) Calcium 700mg (70%) Iron 2.7mg (15%)

Nutrition Facts

Serving: 1cups

Amount Per Serving

Calories 944

% Daily Value*

Calories 944kcal 47%
Carbohydrates 7g 2%
Protein 21g 42%
Fat 94g 145%
Saturated Fat 18g 90%
Cholesterol 40mg 13%
Sodium 1145mg 48%
Potassium 405mg 9%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 2230IU 45%
Vitamin C 12.6mg 14%
Calcium 700mg 70%
Iron 2.7mg 15%

* Percent Daily Values are based on a 2,000 calorie diet.