Arugula Pecorino Romano Pesto
Peppery arugula and salty Pecorino Romano make a great topping for piping-hot pasta.
Difficulty: Easy
Hands-on: 5 minutesTotal: 5 minutes
Serves: 8
Ingredients
- 1 cup fresh arugula leaves, loosely packed
- ¼ cup pine nuts
- ¼ cup finely grated Pecorino Romano
- ¼ tsp. salt
- ⅛ tsp. ground black pepper
- 5 Tbsp. extra-virgin olive oil
Directions
- Put all ingredients except olive oil in a blender and finely chop. With motor running, drizzle olive oil in until the pesto is smooth. Refrigerate or use immediately.
| Amount per serving | |
|---|---|
| Calories | 120 |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 110mg |
| Total Carbohydrate | 1g |
| Dietary Fiber | 0g |
| Sugars | 0g |
| Protein | 2g |
Recipe Information
Serves: 8
Ingredients
- 1 cup fresh arugula leaves, loosely packed
- ¼ cup pine nuts
- ¼ cup finely grated Pecorino Romano
- ¼ tsp. salt
- ⅛ tsp. ground black pepper
- 5 Tbsp. extra-virgin olive oil
Directions
- Put all ingredients except olive oil in a blender and finely chop. With motor running, drizzle olive oil in until the pesto is smooth. Refrigerate or use immediately.
Nutrition Information
| Amount per serving | |
|---|---|
| Calories | 120 |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 110mg |
| Total Carbohydrate | 1g |
| Dietary Fiber | 0g |
| Sugars | 0g |
| Protein | 2g |