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ShareArugula Pesto Dip
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Makes: 16
servings
Serving size: 1 tablespoon
Yield: 1 cup
Yield: 1 cup
Start to Finish:
30 mins
Ingredients
- 1 1/2 cups fresh parsley leaves
- 1 cup arugula leaves (2 ounces)
- 1/2 cup olive oil
- 1/3 cup toasted pine nuts
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- crudites (vegetables) such as endive, radishes, asparagus, yellow bell pepper, and carrots
Directions
Puree all ingredients except crudites in blender, scraping down sides with rubber spatula, until smooth. Transfer pesto to an airtight container. Refrigerate up to 3 days. Bring to room temperature before serving. Serve with assorted vegetables. Makes 1 cup (sixteen 1-tablespoon servings).
Nutrition Facts
- Servings Per Recipe 16
- Calories(kcal)85,
- Protein(gm)2,
- Carbohydrate(gm)1,
- Fat, total(gm)9,
- Cholesterol(mg)1,
- Saturated fat(gm)2,
- Dietary Fiber, total(gm)1,
- Sodium(mg)67,
- Percent Daily Values are based on a 2,000 calorie diet
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