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Arugula Pesto
Servings = 6 | Serving size =2 tablespoons
This recipe can be multiplied by 2,3,4.
Leftovers are better than fresh. Keeps for about 3 days in the fridge.
Serve in place of the Dill Pesto on the Dill Pesto & Potato Pizza, over Gnocchi, or serve in the Arugula Mashed Potatoes.
| 2 Tbsp | pine nuts |
| 2 cloves | garlic (minced) |
| 4 cups | fresh arugula (about 5 ounces) |
| 1 ounce | Parmigiano-Reggiano (grated) |
| 2 Tbsp | water |
| 2 tsp | Splenda |
| 1/4 tsp | salt |
| 1 Tbsp | white wine vinegar |
| 2 Tbsp | olive oil |
Pureé all ingredients until smooth.
Nutrition Facts
Serving size: 2 tablespoons | Servings 6
Calories 83 | Calories from Fat 68
Amount Per Serving (% Daily Value)
Total Fat 8g (12%) | Saturated Fat 2g (8%)
Monounsaturated Fat 4g | Trans Fat 0g
Cholesterol 3 mg (1 %) | Sodium 177 mg (7 %)
Total Carbohydrates 1g (1%) | Sugars 0g
Dietary Fiber 0g (0%) | Protein 3g
Vitamin A 7% | Vitamin C 4 % | Calcium 8% | Iron 2%
Vitamin K 19 mcg | Potassium 75 mg | Magnesium 16 mg
"Woe to the cook whose sauce has no sting."
-Geoffrey Chaucer, Author
The refrigerator light goes on...
This sauce is an example of not simply being able to substitute one ingredient for another. The spiciness of the arugula is far different than the sweetness of basil or dill. It took me about five tries to get the balance right in this recipe. Adding the Splenda softens the bitterness of the arugula without robbing it of the spicy flavor. Notice that there is no lemon juice in this recipe as there is in the Basil Pesto and the Dill Pesto.