Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

The Best Arugula Pesto

 
One serving costs about $0.91

$0.91 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,gluten free side dish
spoonacular Score:44%

Spoonacular Score: 44%

 

You can never have too many condiment recipes, so give The Best Arugula Pesto a try. One serving contains 261 calories, 7g of protein, and 26g of fat. This recipe serves 6 and costs 91 cents per serving. Head to the store and pick up arugula, walnuts, garlic cloves, and a few other things to make it today. Not a lot of people made this recipe, and 3 would say it hit the spot. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is solid. Try Arugula Pesto: Pesto Di Rucola, Arugula Pesto, and Arugula Pesto for similar recipes.

Ingredients

Servings:
8 cups
8 cups arugula
arugula
0.5 cups
0.5 cups extra virgin olive oil
extra virgin olive oil
0.25 cups
0.25 cups italian fresh flat leaf parsley
italian fresh flat leaf parsley
3
3  garlic cloves
garlic cloves
1 cup
1 cup parmesan cheese
parmesan cheese
1 tsp
1 tsp salt
salt
0.25 cups
0.25 cups walnuts
walnuts
8 cups arugula
8 cups
arugula
0.5 cups extra virgin olive oil
0.5 cups
extra virgin olive oil
0.25 cups italian fresh flat leaf parsley
0.25 cups
italian fresh flat leaf parsley
3  garlic cloves
3
garlic cloves
1 cup parmesan cheese
1 cup
parmesan cheese
1 tsp salt
1 tsp
salt
0.25 cups walnuts
0.25 cups
walnuts

Equipment

food processor
food processor
ice cube tray
ice cube tray
blender
blender
bowl
bowl
food processor
food processor
ice cube tray
ice cube tray
blender
blender
bowl
bowl


Instructions

  1. The great thing about a pesto is that it is so simple to make! I cant believe I dont make it more often! You take all the arugula, walnuts, garlic and parsley and put it in your blender or food processor.
  2. Give it a pulse a few times to chop everything down a little bit.
  3. Now you are going to pour in the oil while you hit the pulse button to make sure the pesto is mixing while the oil is added.
  4. Take off the lid and you are almost done! Scoop the pesto out and into a dish or a bowl or a jar.
  5. Cooking Tip** At this point if you wanted to can this you could. Or you can scoop it into an ice cube tray and freeze it! after about 6 hours when it is frozen just pop them out and put the pesto cubes in a zip lock bag or air tight container and freeze them! They will keep for a month! Then anytime you want to add it to a recipe you can pop it out and toss it in and kick anything you are making up a notch! Once it is thawed out you can stir in the Parmesan cheese.
  6. Now you want to add the grated Parmesan.
  7. At this point you need to test it and see how much salt you need to add. You can add a dash in when you are blending it but the Parmesan cheese is salty so I like to wait until after and if it needs a little bit then I add it in at the end. This way I can make sure it is not too salty or too bland. Once you have salted it and stirred it up you are done!

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

Price Breakdown

Cost per Serving: $0.91
Ingredient
2 cups arugula
½ cups extra virgin olive oil
¼ cups italian fresh flat leaf parsley
3 garlic cloves
1 cup parmesan cheese
¼ cups walnuts
Price
$0.57
$1.29
$0.59
$0.20
$2.11
$0.70
$5.46

Tips

Health Tips

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

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • 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).

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

  • 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.

  • 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.

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
261 Calories
7g Protein
25g Total Fat
2g Carbs
8% Health Score
Limit These
Calories
261
13%

Fat
25g
39%

  Saturated Fat
5g
35%

Carbohydrates
2g
1%

  Sugar
0.43g
0%

Cholesterol
11mg
4%

Sodium
658mg
29%

Get Enough Of These
Protein
7g
14%

Vitamin K
59µg
57%

Calcium
219mg
22%

Vitamin E
2mg
18%

Phosphorus
139mg
14%

Manganese
0.22mg
11%

Vitamin A
500IU
10%

Selenium
4µg
6%

Vitamin C
4mg
6%

Magnesium
19mg
5%

Copper
0.1mg
5%

Zinc
0.69mg
5%

Vitamin B2
0.07mg
4%

Folate
16µg
4%

Iron
0.66mg
4%

Vitamin B6
0.07mg
3%

Vitamin B12
0.2µg
3%

Potassium
81mg
2%

Fiber
0.55g
2%

Vitamin B1
0.03mg
2%

Vitamin B5
0.15mg
2%

covered percent of daily need

Related Recipes