Arugula Pecorino Romano Pesto

Peppery arugula and salty Pecorino Romano make a great topping for piping-hot pasta.

Serves: 8Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy

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.

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

Nutrition Information
Amount per serving
Calories120
Total Fat12g
Saturated Fat2g
Cholesterol0mg
Sodium110mg
Total Carbohydrate1g
Dietary Fiber0g
Sugars0g
Protein2g