Gluten Free Arugula Walnut Pesto Recipe
Make breakfast a healthy affair by adding simple ingredients like fresh arugula and parsley in a unique pesto that pairs well with eggs.
Servings: 1 Cup
Calories: 1041kcal
Ingredients
- 2 cups fresh arugula
- 1 cup fresh Italian parsley
- ⅔ cup walnuts toasted
- 2 garlic cloves
- ½ teaspoon sea salt
- ¼ cup fresh lemon juice
- ¼ cup extra-virgin olive oil
- 2 tablespoons water
Instructions
- Place the arugula, parsley, walnuts, garlic, and salt in a food processor fitted with the steel blade. Process until finely chopped. Add the lemon juice, olive oil, and water. Process until the pesto is thick and smooth. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 1041kcal | Carbohydrates: 22g | Protein: 15g | Fat: 105g | Saturated Fat: 12g | Sodium: 1212mg | Potassium: 886mg | Fiber: 7g | Sugar: 4g | Vitamin A: 6005IU | Vitamin C: 112.3mg | Calcium: 234mg | Iron: 6.9mg