Arugula Pesto

Servings

Serving size

2 tablespoons

COOKING TIME

30 Minutes

This recipe can easily be multiplied and keeps for about 3 days in the refrigerator. Leftovers are better than fresh.

Ingredients

2 Tbsp. Pine nuts

2 clove Garlic, raw (minced)

4 cup Arugula, raw (about 5 ounces)

1 ounce Parmesan cheese (grated)

2 Tbsp Water

1 tsp.. Maple syrup

1/4 tsp. Salt

1 Tbsp. White wine vinegar

2 Tbsp. Olive oil

Instructions

Pureé all ingredients until smooth.

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Special Diet Information

Click on the icon for information.

GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.

Lactose

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is NOT a low sodium recipe.

Recipe Notes

This sauce is an example of not simply being able to substitute one ingredient for another. The spiciness of the arugula is far different than the sweetness of basil or dill.

"Woe to the cook whose sauce has no sting."

Geoffrey Chaucer, Author