5 from 1 vote
Gluten-Free Arugula Pesto
Arugula Walnut Pesto
Prep Time
15 mins
Total Time
15 mins
 
Course: Condiment/Sauce
Cuisine: Italian
Servings: 1 cup
Calories: 1462 kcal
Author: Hallie Klecker
Ingredients
  • 2 cups packed baby arugula
  • ½ cup toasted walnuts
  • ¼ cup grated Parmesan cheese optional
  • 1 garlic clove chopped
  • 1 tablespoon fresh lemon juice
  • Pinch of cayenne pepper
  • ½ cup extra-virgin olive oil
  • Sea salt to taste
Instructions
  1. Combine the arugula, walnuts, cheese (if using), garlic, lemon juice, cayenne pepper, and olive oil in a food processor fitted with the steel blade. Process until combined into a sauce. Season to taste with salt. (Pesto can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.)
Nutrition Facts
Arugula Walnut Pesto
Amount Per Serving
Calories 1462 Calories from Fat 1377
% Daily Value*
Total Fat 153g 235%
Saturated Fat 22g 110%
Cholesterol 22mg 7%
Sodium 397mg 17%
Potassium 405mg 12%
Total Carbohydrates 12g 4%
Dietary Fiber 4g 16%
Sugars 2g
Protein 19g 38%
Vitamin A 23.3%
Vitamin C 15.4%
Calcium 39.9%
Iron 17.3%
* Percent Daily Values are based on a 2000 calorie diet.