Description
This versatile pesto is equally delicious in pasta or with vegetables.
Ingredients
Units
Scale
1 cup baby arugula
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
3 tablespoons toasted walnuts
1 clove garlic, coarsely chopped
Zest of one lemon
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Approximately 1/4 cup olive oil
Instructions
In a food processor, combine all the ingredients except the olive oil. Pulse until coarsely chopped. With the machine running, drizzle in the olive oil; process until smooth.
Store in the refrigerator for up to 3 days. Pesto can also be frozen in small portions (like an ice cube tray) to be used at a later date.
- Prep Time: 10 minutes
- Category: Condiment
- Cuisine: Italian
Nutrition
- Calories: 174.91
- Sugar: 0.46 g.
- Sodium: 293.67 g.
- Fat: 18.47 g.
- Saturated Fat: 2.34 g.
- Carbohydrates: 2.5 g.
- Fiber: 1.05 g.
- Protein: 1.51 g.
- Cholesterol: 0
Keywords: arugula, mint, basil