This Arugula Mint Pesto is a delicious way to add flavor to all sorts of dishes! It’s great on salads, roasted vegetables, and burgers! The mint is a nice alternative to basil giving this pesto a fun change.
Preparation timeHands-on: 5 minutes Overall: 5 minutes
| Total Carbs | 0.8 | grams |
| Fiber | 0.3 | grams |
| Net Carbs | 0.5 | grams |
| Protein | 1.4 | grams |
| Fat | 5.1 | grams |
| of which Saturated | 1 | grams |
| Energy | 53 | kcal |
| Magnesium | 7 | mg (2% RDA) |
| Potassium | 37 | mg (2% EMR) |
Macronutrient ratio: Calories from carbs (4%), protein (10%), fat (86%)
Ingredients (makes ~ 1 ⅓ cups)- 3 cups arugula, packed (90 g/ 3.2 oz)
- ½ cup fresh mint, packed (28 g/ 1 oz)
- ½ cup grated pecorino or parmesan cheese (56 g/ 2 oz)
- ¼ cup walnuts (30 g/ 1.1 oz)
- 2 cloves garlic
- 2 tbsp lemon juice (30 ml)
- ¼ tsp sea salt or pink Himalayan salt
- ⅓ cup extra virgin olive oil (80 ml/ 2.7 fl oz)
- Place all of the ingredients except olive oil in a food processor.
- Blend until smooth, with the motor running stream in the olive oil ...
... until emulsified.
- Transfer to a jar and store in the refrigerator for up to 1 week.
No comments:
Post a Comment