Directions:
- Spread 3/4 cup chopped walnuts in a baking pan; bake in a 350° oven until golden under skins, 6 to 8 minutes. Let cool slightly. In a food processor or blender, working in batches if necessary, combine 1 pound rinsed arugula leaves (about 10 lightly packed cups), the toasted walnuts, 1/2 cup grated pecorino romano or parmesan cheese, 1/4 cup lemon juice, 1/4 cup extra-virgin olive oil, 1 1/2 teaspoons chopped garlic, and 1/4 teaspoon salt. Pulse motor a few times, just until mixture begins to come together. With motor running, slowly pour 1/4 cup more extra-virgin olive oil through feed tube or top of blender and whirl until mixture is smooth. Add more salt and fresh-ground pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1926.17 Kcal (8064 kJ) | ||
| Calories from fat | 1819.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 202.19g | 311% | |
|---|---|---|---|
| Cholesterol | 47.99mg | 16% | |
| Sodium | 1429.26mg | 60% | |
| Potassium | 2244.7mg | 48% | |
| Total Carbs | 33.17g | 11% | |
| Sugars | 11.88g | 48% | |
| Dietary Fiber | 15.72g | 63% | |
| Protein | 60.35g | 121% | |
| Vitamin C | 95mg | 158% | |
| Iron | 7.4mg | 41% | |
| Calcium | 1274.3mg | 127% | |
| Amount Per 100 g | |||
| Calories | 226.02 Kcal (946 kJ) | ||
| Calories from fat | 213.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.72g | 311% | |
|---|---|---|---|
| Cholesterol | 5.63mg | 16% | |
| Sodium | 167.71mg | 60% | |
| Potassium | 263.39mg | 48% | |
| Total Carbs | 3.89g | 11% | |
| Sugars | 1.39g | 48% | |
| Dietary Fiber | 1.84g | 63% | |
| Protein | 7.08g | 121% | |
| Vitamin C | 11.1mg | 158% | |
| Iron | 0.9mg | 41% | |
| Calcium | 149.5mg | 127% | |
* 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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