Italian

Almond Arugula Pesto is for Snack.

Almond Arugula Pesto takes 10 minutes to prepare.

Almond Arugula Pesto takes several minutes to cook.

Almond Arugula Pesto makes 12 servings.

The ingredients for Almond Arugula Pesto are:

Ingredients:

3 cups packed fresh baby arugula
1/2 cup mild olive oil
1/2 cup raw almonds
4 cloves garlic, peeled
salt to taste

Here is how you make Almond Arugula Pesto:

Bring a small pot of salted water to a boil. Set up a bowl of ice water nearby, and grab a wire strainer. Toss the arugula into the boiling water and stir. Cook for ONLY 20 seconds, fish out the arugula with a strainer and quickly plunge into the ice water. Let sit for a minute, drain, and remove arugula from the water -- squeeze out the water with your hands. Reserve the blanched, drained and squeezed arugula until needed.Add oil, almonds and garlic to a blender, along with the arugula. Pulse on and off, scraping down the sides of the blender in between blending, until a coarse pesto is formed. This should only take a minute of on and off blending. Do not over mix or the olive oil may turn too bitter.Transfer to a bowl and season with salt to taste. Serve immediately, or refrigerate until needed. Will keep several days. Blanching the arugula leaves will keep this pesto a nice green color.Enjoy!Serving Size: makes approximately 3/4 cup of pestoNumber of Servings: 12Recipe submitted by SparkPeople user RBSJW1.

The nutritional information for Almond Arugula Pesto is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 137.3

• Total Fat: 14.0 g
• Cholesterol: 0.0 mg
• Sodium: 3.3 mg
• Total Carbs: 2.7 g
• Dietary Fiber: 1.1 g
• Protein: 2.3 g

Almond Arugula Pesto is Italian cuisine.

The dietary needs meet for Almond Arugula Pesto is Vegan