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Gluten Free Arugula Pesto
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5 from 1 vote

Arugula Walnut Pesto

Prep Time15 mins
Total Time15 mins
Course: Condiment/Sauce
Cuisine: Italian
Servings: 1 cup
Calories: 1462kcal
Author: Hallie Klecker

Ingredients

  • 2 cups packed baby arugula
  • ½ cup toasted walnuts
  • ¼ cup grated Parmesan cheese optional
  • 1 garlic clove chopped
  • 1 tablespoon fresh lemon juice
  • Pinch of cayenne pepper
  • ½ cup extra-virgin olive oil
  • Sea salt to taste

Instructions

  • Combine the arugula, walnuts, cheese (if using), garlic, lemon juice, cayenne pepper, and olive oil in a food processor fitted with the steel blade. Process until combined into a sauce. Season to taste with salt. (Pesto can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.)

Nutrition

Calories: 1462kcal | Carbohydrates: 12g | Protein: 19g | Fat: 153g | Saturated Fat: 22g | Cholesterol: 22mg | Sodium: 397mg | Potassium: 405mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1165IU | Vitamin C: 12.7mg | Calcium: 399mg | Iron: 3.1mg