Peppery Arugula Almond Pesto
Peppery Arugula Almond Pesto blends fresh arugula with raw almonds, garlic, and olive oil for a boldly herbaceous sauce with a gentle bite. It’s creamy yet light, making it perfect for tossing with pasta, spreading on sandwiches, or spooning over grilled vegetables for a bright, weeknight-friendly boost.
- Prep10 mins
- Cook5 mins
- Serves4
- DifficultyEasy
- 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
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 🧄