Directions:
- In a food processor or blender, chop the arugula, basil, and garlic cloves.
- Slowly add the olive oil to create a loose paste.
- Add the pine nuts or almonds and the Parmesan cheese and blend again.
- Add the lemon juice and red pepper flakes and salt to taste, blend to combine.
- Pour mixture into a bowl and cover with plastic wrap. Place plastic wrap directly on the surface of the pesto. Putting a layer of olive oil seems to help also.
- Refrigerate until ready to use.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.45 Kcal (1279 kJ) | ||
| Calories from fat | 288.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.09g | 49% | |
|---|---|---|---|
| Cholesterol | 3.3mg | 1% | |
| Sodium | 60.07mg | 3% | |
| Potassium | 104.23mg | 2% | |
| Total Carbs | 3.87g | 1% | |
| Sugars | 0.79g | 3% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 2.76g | 6% | |
| Vitamin C | 11mg | 18% | |
| Iron | 0.8mg | 4% | |
| Calcium | 72.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 462.72 Kcal (1937 kJ) | ||
| Calories from fat | 437.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.61g | 49% | |
|---|---|---|---|
| Cholesterol | 5mg | 1% | |
| Sodium | 91mg | 3% | |
| Potassium | 157.9mg | 2% | |
| Total Carbs | 5.87g | 1% | |
| Sugars | 1.2g | 3% | |
| Dietary Fiber | 1.39g | 4% | |
| Protein | 4.18g | 6% | |
| Vitamin C | 16.7mg | 18% | |
| Iron | 1.1mg | 4% | |
| Calcium | 110.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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