Cooked & Loved · by Irena Macri
Basil Arugula Pesto
NUTRITION · PER SERVING15M COOK
CAL 17%·PRO 3%
CARBS 2G2% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 39G100% OF CAL
5G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh basil and arugula pesto with pine nuts, garlic, and lemon, adapted from the traditional Genovese version. Use on pasta, vegetables, or proteins.
condimentitalian⚙️ food processorgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1.5 cups fresh basil leaves (firmly packed)
- 1 cup arugula (wild rocket is ideal, packed)
- 1 cup extra-virgin olive oil (plus extra for sealing)
- 1/3 cup pine nuts (cashews or blanched almonds can also be used)
- 2 garlic cloves
- 1 lemon
- 2/3 teaspoon sea salt
- 2 tablespoons Parmesan cheese (finely grated (optional))
At a glance
PER SERVING · TIME 15M
CAL 17%·PRO 3%
CARBS 2G2% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 39G100% OF CAL
5G SAT34G 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
- 15m
- Sodium
- 2mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 81mg
- Calcium
- 19mg
- Iron
- 0.64mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.