Walnut Pesto and Arugula Bruschetta Recipe

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Ingredients:

Serving

1 cup walnuts
3/4 cup grated parmigiano-reggiano cheese
2 tbsp unsalted butter
3/4 cup sun-dried tomato
1 1/2 cups extra virgin olive oil
8 slices baguette, 3/4 inch thick , cut on the diagonal
1/2 cup baby arugula leaf

Directions:

In a food processor, combine the walnuts, Parmigiano-Reggiano, butter, sun dried tomatoes, and 3/4 cup olive oil.
Pulse until the tomatoes are pureed.
Add in the remaining oil and process until smooth, about 15 seconds.
Transfer to a bowl with a resealable lid and refrigerate until ready to use (there should be at least 1/2 inch of olive oil that sits on top of the pesto, if there isn’t, add more olive oil).
Bring to room temperature and stir thoroughly before serving.
Toast the baguette slices on a preheated panini grill for 1-2 minutes or in a toaster oven until crisp and lightly browned.
Spoon about 2 tablespoons of pesto over each baguette slice so that the bread is covered, crust to crust, with a thin slick of pesto.
Top with 2 or 3 leaves or arugula and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	469.74 Kcal (1967 kJ)
Calories from fat	353.73 Kcal
		% Daily Value*
Total Fat	39.3g	60%
Cholesterol	5.68mg	2%
Sodium	269.84mg	11%
Potassium	221.54mg	5%
Total Carbs	24.81g	8%
Sugars	1.4g	6%
Dietary Fiber	2.41g	10%
Protein	7.1g	14%
Vitamin C	2.5mg	4%
Iron	0.6mg	3%
Calcium	20.8mg	2%

Amount Per 100 g
Calories	454.5 Kcal (1903 kJ)
Calories from fat	342.25 Kcal
		% Daily Value*
Total Fat	38.03g	60%
Cholesterol	5.5mg	2%
Sodium	261.08mg	11%
Potassium	214.35mg	5%
Total Carbs	24g	8%
Sugars	1.36g	6%
Dietary Fiber	2.33g	10%
Protein	6.87g	14%
Vitamin C	2.4mg	4%
Iron	0.6mg	3%
Calcium	20.2mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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