Peppery Arugula Almond Pesto

1. 1

   Bring a large pot of lightly salted water to a boil. Add the arugula and cook until it turns bright green, about 30 seconds. Transfer the arugula to a bowl of ice water for several minutes until cold. Drain and wring out the arugula.

2. 2

   Pulse the arugula, olive oil, almonds, and garlic in a blender, scraping down the sides, until it just forms a coarse puree. Transfer the puree to a bowl and season with salt.

• Calories 223.11 kcal Moderate
• Protein 2.79 g Low Source
• Carbs 3.81 g Moderate
• Total Fat 23.25 g High
• Saturated Fat 2.87 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 1.47 mg Low Source
• Fiber 1.39 g Low Source
• Sugar 0.45 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 56.4 mg Low Source
• Iron 0.54 mg Low Source
• Potassium 101.13 mg Low Source
• Vitamin A 0.04 mcg_rae Low Source
• Vitamin C 2.4 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Garlic 🧄