RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 960
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| Recipe Name: |
Arugula Pesto |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
1.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.97
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 2
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve atop Soft Polenta. |
| Comments: |
By blanching the Arugula and/or adding 1/8 tsp Vitamin C powder, your pesto will preserve the green color.
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Ingredients:
4 Cups arugula packed
1 to taste salt and pepper
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Directions:
Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the Arugula in a large sieve and plunge it into the boiling water. Immediately immerse all the Arugula and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the Arugula into the ice water bath and stir again so it cools as fast as possible. Drain well.
Squeeze the water out of the Arugula with your hands until very dry. Roughly chop the Arugula and put in a blender or food processor. Add the garlic, salt and pepper to taste, olive oil, pine nuts, and the vitamin C, if using. Blend/Pulse for at least 30 seconds. In this way the green of the Arugula will thoroughly color the oil. Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator. |
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| Nutrition per Serving: |
| Calories: |
108 |
Total Carbs: |
1.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
6.2 |
Fat: |
9.8 |
Protein: |
3.45 |
| Fiber: |
0.14 |
Sodium: |
3.75 |
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