This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Woe to the cook whose sauce has no sting." -Geoffrey Chaucer, Author
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.
The sauce could be quite bitter from the arugula, and getting the balance right by adding a little bit of maple syrup 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 with a Basil Pesto. The white wine vinegar is a little softer flavor, and using it will keep the recipe from being too bright.
This is great with gnocchi or almost any pasta.
Servings: 6 | Serving size: 2 tablespoons
Cooking Time: 30 Minutes
This recipe can easily be multiplied and keeps for about 3 days in the refrigerator. Leftovers are better than fresh.
Place the pine nuts, garlic, parmesan, water, maple syrup, salt, vinegar and olive oil in a blender.
Put about 1 cup of the arugula on top of the ingredients in the blender.
Blend on medium for about 10 seconds.
Add the remaining arugula and press down gently.
Pureé all ingredients until smooth.
Serving size: 2 tablespoons
|Calories 90||Calories from Fat 72|
|% Daily Value|
|Total Fat 8g||10%|
|Saturated Fat 1.5g||9%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 4g||0%|
|Dietary Fiber <1g||0%|
|Vitamin A 3%||Vitamin C 4%|
|Calcium 3%||Iron 3%|
|Vitamin K 30mcg||Potassium 100mg|