Directions:
- Put the garlic, anchovies, and capers in the work bowl of a food processor and pulse until finely chopped. Add the arugula, cheese, lemon juice, and olive oil, and pulse until the mixture is completely combined and is the consistency of a classic pesto. Add salt and pepper, to taste. To serve, spread on bread or crackers, or toss with pasta. Transfer any remaining pesto to a freezer-safe airtight container and freeze for up to 1 month.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 808.2 Kcal (3384 kJ) | ||
| Calories from fat | 688.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.5g | 118% | |
|---|---|---|---|
| Cholesterol | 53.24mg | 18% | |
| Sodium | 913.18mg | 38% | |
| Potassium | 517.6mg | 11% | |
| Total Carbs | 11.86g | 4% | |
| Sugars | 3.65g | 15% | |
| Dietary Fiber | 4.27g | 17% | |
| Protein | 24.16g | 48% | |
| Vitamin C | 43.1mg | 72% | |
| Iron | 2.1mg | 12% | |
| Calcium | 213.7mg | 21% | |
| Amount Per 100 g | |||
| Calories | 269.3 Kcal (1128 kJ) | ||
| Calories from fat | 229.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.49g | 118% | |
|---|---|---|---|
| Cholesterol | 17.74mg | 18% | |
| Sodium | 304.28mg | 38% | |
| Potassium | 172.47mg | 11% | |
| Total Carbs | 3.95g | 4% | |
| Sugars | 1.22g | 15% | |
| Dietary Fiber | 1.42g | 17% | |
| Protein | 8.05g | 48% | |
| Vitamin C | 14.4mg | 72% | |
| Iron | 0.7mg | 12% | |
| Calcium | 71.2mg | 21% | |
* 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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