Arugula and Pepita Pesto

Arugula and Pepita Pesto 150 Image by: Arugula and Pepita Pesto 150 Author: Canadian Living

Pepitas, known as edible pumpkin seeds, are available roasted, raw, unsalted and salted. Use this pesto in salad dressings, pastas and soups, and over fish and meats.

  • Portion size 1 serving
  • Credits : Canadian Living Magazine: August 2012

Ingredients

  • 3/4 cups unsalted roasted pepitas
  • 1 clove garlic
  • 2 cups packed arugula
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1 pinch freshly grated nutmeg
  • 1 pinch pepper
  • 1/3 cup extra-virgin olive oil

Method

In food processor, pulse pepitas with garlic until coarsely ground. Add arugula, lemon juice, salt, nutmeg and pepper; pulse 6 times.

With motor running, add oil in thin steady stream until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)

Nutritional facts Per 1 tbsp: about

  • Fibre 2 g
  • Sodium 39 mg
  • Sugars trace
  • Protein 4 g
  • Calories 97.0
  • Total fat 9 g
  • Potassium 97 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 2 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Arugula and Pepita Pesto

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