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Arugula Walnut Pesto

 
One serving costs about $0.44

$0.44 per serving

28 people like this recipe

28 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,primal,gluten free,primal condiment,dip,sauce,spread
spoonacular Score:59%

Spoonacular Score: 59%

 

You can never have too many condiment recipes, so give Arugula Walnut Pesto a try. This recipe serves 4. One portion of this dish contains about 2g of protein, 9g of fat, and a total of 86 calories. For 44 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 28 people have made this recipe and would make it again. A mixture of arugula, garlic, walnuts, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes approximately approximately 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 58%, which is pretty good. Similar recipes are Arugula Walnut Pesto, Arugula Walnut Pesto, and Arugulan and Walnut Pesto.

Ingredients

Servings:
2 handfuls
2 handfuls arugula
arugula
1 cloves
1 cloves garlic
garlic
1 small handful
1 small handful walnuts
walnuts
some
some extra virgin olive oil
extra virgin olive oil
1
1  lemon (juice)
lemon (juice)
1 small handful
1 small handful parmesan cheese
parmesan cheese
some
some Salt & Pepper
Salt & Pepper
2 handfuls arugula
2 handfuls
arugula
1 cloves garlic
1 cloves
garlic
1 small handful walnuts
1 small handful
walnuts
some extra virgin olive oil
some
extra virgin olive oil
1  lemon (juice)
1
lemon (juice)
1 small handful parmesan cheese
1 small handful
parmesan cheese
some Salt & Pepper
some
Salt & Pepper

Equipment

food processor
food processor
mortar and pestle
mortar and pestle
bowl
bowl
food processor
food processor
mortar and pestle
mortar and pestle
bowl
bowl


Instructions

With this recipe you play with the amount of ingredients based on your likes & the strength of the garlic, arugula, etc. Best to use a mortar & pestle but if you dont have one the food processor works just fine. In the mortal & pestle or the processor start off with your arugula and a drizzle of oil to get it working. Once pulverized add in 1 clove of garlic & continue to grind. Now add in your nuts, lemon juice and a bit of salt & pepper & give it one more grind. At this point abandon the mortal & pestle or the machine & dump the mixture into a bowl. Add a small handful of cheese and while continuously mixing add in the olive oil until you achieve your desired consistency. For crostini I would leave as a paste, for a pasta sauce keep it a bit looser - this is all based on the amount of olive oil you use. Now recheck your seasonings - more garlic? A little light on the acid? Add a squeeze of lemon. Is it flat? A pinch of salt will wake it up. Let sit for an hour or so to let the flavors incorporate. Store in the fridge. It will last a few days before the arugula will turn. Serve tossed over fresh pasta or rubbed over toasty bread with a ribbon of parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! There are a million ways to use this - enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.44
Ingredient
2 handfuls arugula
1 clove garlic
1 small handful walnuts
some extra virgin olive oil
1 lemon (juice)
1 small handful parmesan cheese
Price
$0.57
$0.07
$0.72
$0.17
$0.20
$0.02
$1.75

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
86k Calories
1g Protein
8g Total Fat
2g Carbs
9% Health Score
Limit These
Calories
86k
4%

Fat
8g
13%

  Saturated Fat
1g
6%

Carbohydrates
2g
1%

  Sugar
0.6g
1%

Cholesterol
0.17mg
0%

Sodium
55mg
2%

Get Enough Of These
Protein
1g
3%

Manganese
0.3mg
15%

Vitamin K
13µg
13%

Copper
0.13mg
7%

Vitamin C
4mg
6%

Vitamin A
241IU
5%

Folate
18µg
5%

Magnesium
17mg
4%

Vitamin E
0.61mg
4%

Phosphorus
34mg
3%

Vitamin B6
0.06mg
3%

Calcium
28mg
3%

Fiber
0.7g
3%

Potassium
80mg
2%

Iron
0.41mg
2%

Vitamin B1
0.03mg
2%

Zinc
0.3mg
2%

Vitamin B2
0.02mg
1%

Vitamin B5
0.1mg
1%

covered percent of daily need

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