Arugula Pesto

8 ingredients
3 steps

Ingredients

  • 1 bag (7 Ounces) Fresh Arugula
  • 2/3 cups Low Sodium Chicken Broth
  • 3 cloves Garlic, Minced
  • 3 Tablespoons Olive Oil
  • 2/3 cups Pecans
  • 3/4 cups Freshly Grated Parmesan Cheese
  • 3/4 teaspoons Kosher Salt
  • 1/2 teaspoons Freshly Ground Pepper

Directions

  1. 1
    Put about half of the arugula into the food processor or blender. Add chicken broth, garlic and olive oil. Blend well. Add remaining ingredients and pulse until you get a smooth consistency.
  2. 2
    Add to pasta, use on grilled meats, spread on a toasted baguette-just enjoy!
  3. 3
    Can be refrigerated for up to three days, or frozen for up to a month.

Products Matching These Ingredients

Low fat milk alternative

E NOVA 4

Low fat yogurt, vanilla

Roundy's

C NOVA 4

Finely shredded low-moisture part-skim mozzarella cheese

D NOVA 3

Reduced sodium chicken broth, chicken

C NOVA 4

Organic spinach & arugula blend

A NOVA 1

Organic Baby Arugula

Nature's Basket

A NOVA 1
V8 Low Sodium Vegetable Cocktail

V8 Low Sodium Vegetable Cocktail

V8,Campbells

NOVA 3

Low sodium dark red kidney beans

A NOVA 4

Naples style crust pizza, arugula & tomato

C NOVA 3

Precooked boil-in-bag white rice, enriched long grain

B NOVA 1

Enriched precooked instant long grain boil in bag white rice

B NOVA 1

Ultimate Brown Bag Apple Pie

Long Grove Confectionery Co.

C NOVA 4

More Recipes to Try

New York Strip Steak With Scalloped Potatoes And Spinach

12 ingredients

Linguine In Tomato And Speck Sauce

7 ingredients

Whelks With Mustard And Turmeric

13 ingredients

Pimiento Cheese Spread

8 ingredients

Rustic Pies With Tenderstem Broccoli And Honey Mustard And Balsamic Vinegar

12 ingredients

Spring Vegetarian Casserole With Cute Herb Dumplings

20 ingredients

Chicken Alfredo Roll Ups

14 ingredients

Whelks In Tomato Sauce

14 ingredients

Kiwi Popsicles

4 ingredients

Satay Beef Balls

9 ingredients

Chicken Lasagna Rollups

22 ingredients

Four Cheese Macaroni

13 ingredients