5 from 141 votes
Parsley Pesto with Arugula
This parsley pesto with arugula blends fresh parsley and peppery arugula with garlic, walnuts, lemon juice, salt, and olive oil into a vibrant green sauce. The nuts add texture and body while the lemon juice brightens the herbal flavors. Processed just until smooth, it offers a fresh, herbaceous sauce suitable for pasta, spreads, or dressings.
Prep Time
10 mins
Total Time
10 mins
Servings:
2
servings
Calories:
175 kcal
Course:
Condiments
Cuisine:
Italian
Ingredients
- 1 clove garlic
- 1 cup parsley
- 1 cup arugula
- ¼ cup walnuts
- ¼ teaspoon salt
- 1 Tablespoon olive oil extra virgin
- 1 Tablespoon lemon juice
Instructions
- Put all ingredients in a food processor and pulse until smooth, scraping down the sides as needed.
Cup of Yum
Notes
- To make only parsley pesto, replace the arugula completely with parsley.
- For an arugula pesto, omit parsley and double the amount of arugula.
- A food processor is preferred for blending the herbs evenly; small blenders can work but take longer and may be less efficient.
- Avoid overprocessing to prevent the olive oil from turning bitter.
Nutrition Information
Calories
175kcal
(9%)
Carbohydrates
5g
(2%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
7g
(35%)
Sodium
311mg
(13%)
Potassium
284mg
(6%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
2769IU
(55%)
Vitamin C
46mg
(51%)
Calcium
77mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 175
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 311mg | 13% |
| Potassium | 284mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 2769IU | 55% |
| Vitamin C | 46mg | 51% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.