An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (11)
Arugula Pesto
NUTRITION · PER SERVING10M COOK
CAL 98%·PRO 75%
CARBS 20G4% OF CAL
3G FIBER0G ADDED4G INTRINSIC13G OTHER4G TOTAL SUGAR
FAT 198G91% OF CAL
39G SAT160G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, peppery pesto made with arugula, parmesan, pecorino, garlic, and pine nuts. Use as a sauce for pasta, spread on sandwiches, or drizzle over vegetables.
condimentitalian⚙️ food processor🌀 blendergluten freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 6 cups arugula ((130 grams))
- 1/2 cup + 1 1/2 - 2 1/2 tablespoons freshly grated Parmesan Cheese** ((70 grams))
- 1/4 cup Pecorino Cheese ((30 grams))
- 1/4 teaspoon salt
- 1 clove garlic (chopped)
- 2 tablespoons pine nuts ((30 grams))
- 1/2 cup + 1-2 tablespoons olive oil ((150 grams))
At a glance
PER SERVING · TIME 10M
CAL 98%·PRO 75%
CARBS 20G4% OF CAL
3G FIBER0G ADDED4G INTRINSIC13G OTHER4G TOTAL SUGAR
FAT 198G91% OF CAL
39G SAT160G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 2220mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 807mg
- Calcium
- 1153mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2220MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.