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. 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.
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.
Pureť all ingredients until smooth.
Serving size: 2 tablespoons
|Calories 83||Calories from Fat 68|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 1g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A 7%||Vitamin C 4%|
|Calcium 8%||Iron 2%|
|Vitamin K 19 mcg||Potassium 75 mg|
|Magnesium 16 mg|