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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"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.

Arugula

Known as Rocket (or Roquette) this is a member of the same family as cabbages and cresses.  Arugula is pungent and spicy with a slightly peppery flavor.  It is an essential ingredient in the Provençal mixed greens, mesclun.  

Shop for arugula that is bright green with a soft texture.  The younger leaves are not as spicy and I avoid very large leaves because they can be more bitter and tough.  

2 ounces arugula = 14 calories, 0g fat, 0g sat fat, 0g mono fat, 1g protein, 2g carbohydrates, 15mg sodium, 0mg cholesterol

Arugula Pesto

Servings = 6 | Serving size =2 tablespoons

Cooking Time = 30 Minutes

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.