5.0 from 141 votes
Parsley Pesto with Arugula
Not sure what to do with all the parsley you bought? How about making it into parsley pesto? This homemade vegan pesto is perfect for grains, vegetables, and pasta to add a splash of flavor.
Prep Time
10 mins
Total Time
10 mins
Servings: 2 servings
Calories: 175 kcal
Course:
Condiments
Cuisine:
Italian
Ingredients
- 1 clove garlic
- 1 cup of parsley
- 1 cup of arugula
- ¼ cup of walnuts
- ¼ teaspoon of salt
- 1 Tablespoon of extra virgin olive oil
- 1 Tablespoon of lemon juice
Instructions
- Put all ingredients in a food processor and pulse until smooth, scraping down the sides as needed.
Cup of Yum
Notes
- Want to make just parsley pesto? Great, simply replace the arugula with parsley.
- What about arugula pesto? Eliminate the parsley and use double the amount of arugula.
- A food processor is best for crushing herbs. A small bullet blender will work but might take longer and be difficult.
- Try not to overprocess the pesto in the food processor. This can cause the olive oil to turn bitter.
Nutrition Information
Calories
175kcal
(9%)
Carbohydrates
5g
(2%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
8g
Monounsaturated Fat
7g
Sodium
311mg
(13%)
Potassium
284mg
(8%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
2769IU
(55%)
Vitamin C
46mg
(51%)
Calcium
77mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2servings
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.