Arugula Pesto

9 15 162
Ingredients Minutes Calories
Prep Cook Servings
10 min 5 min 8
Arugula Pesto
Health Rating
Arugula Pesto is a simple and versatile flavor booster that takes your food from ho-hum to nomtastic in no time flat!


2 cup Arugula (tightly packed)
1 cup Parsley, Italian, fresh (tightly packed)
1/2 cup Sliced almonds (toasted)
1 tbsp drained Capers, canned (rinsed)
1 clove(s) Garlic (medium)
2 tbsp Lemon juice
1/2 cup Extra virgin olive oil (extra virgin)
1 pinch Sea salt (Diamond Crystal brand kosher)
1 dash Black pepper (Freshly ground)


  1. In a food processor or blender, combine the arugula, parsley, almonds, capers, garlic cloves, and lemon juice. 
  2. Pulse until finely chopped, scraping the sides down if needed.
  3. Then, while the food processor is running, pour the olive oil through the feed tube.
  4. Process until smooth (or your desired chunkiness). Season to taste with salt and pepper.
  5. Arugula Pesto can be refrigerated for 4 days or frozen in ice cube trays for up to 6 months. (You won’t be sorry if you decide to double the recipe!)

Nutrition Facts

Per Portion

Calories 162
Calories from fat 147
Calories from saturated fat 18.8
Total Fat 16.3 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 11.6 g
Cholesterol 0
Sodium 59 mg
Potassium 104 mg
Total Carbohydrate 2.3 g
Dietary Fiber 1.0 g
Sugars 0.5 g
Protein 1.6 g

Dietary servings

Per Portion

Meat Alternative 0.1
Vegetables 0.4

Energy sources

Recipe from:
  • Ali Richmond Nutrition Ali Richmond Nutrition (Oct. 18, 2018, 1:31 p.m.)

    Serve this with cut up vegetables or simple mills gluten free crackers (they do not have grains) , right now you can get these at Costco.