Recipes from Italy · by Barbara Felicità Lucchini★ 5.0 (1)
Arugula Pesto Recipe with Walnuts
NUTRITION · PER SERVING9M COOK
CAL 33%·PRO 17%
CARBS 4G2% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 72G98% OF CAL
12G SAT61G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant basil-free pesto made with peppery arugula, toasted walnuts, and sharp cheeses. The slight bitterness of arugula balances the rich nuttiness, creating a distinctive sauce for pasta or other dishes.
condimentitalian⚙️ food processor🌀 blendergluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 100 g arugula (- 3.5 oz)
- 80 g walnuts (- ~3 oz, shelled)
- 30 g Parmigiano Reggiano (- 3 tablespoons)
- 30 g Pecorino Romano (- 3 tablespoons)
- 1 garlic clove
- 250 ml olive oil (- 1 cup, extra virgin )
- 2-3 ice cubes
At a glance
PER SERVING · TIME 9M
CAL 33%·PRO 17%
CARBS 4G2% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 72G98% OF CAL
12G SAT61G 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
- 7m
- Cook
- 2m
- Sodium
- 163mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 186mg
- Calcium
- 140mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 7M
- SODIUM
- 163MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.