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Arugula is also quite a beautiful herb. Fragrant, spicy, crisp; it makes a great pesto. I paired it with raw almonds for a combo that was just amazing on a grilled hanger steak. Subtle it’s not, but that’s okay sometimes.
Ingredients
- ½ cup arugula leaves, or more to taste
- 1/3 cup olive oil
- 1/3 cup raw almonds
- 4 cloves garlic
- salt to taste
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Add arugula and cook until bright green, about 30 seconds. Remove arugula to a bowl full of ice water for several minutes until cold. Drain and wring out arugula.
Step 2
Pulse arugula, olive oil, almonds, and garlic together in a blender, scraping down the sides, until mixture just becomes a coarse puree. Pour puree into a bowl and season with salt.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 210 | |
| % Daily Value * | |
| Total Fat22g | 28% |
| Saturated Fat3g | 14% |
| Sodium40mg | 2% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber1g | 4% |
| Total Sugars1g | |
| Protein2g | |
| Vitamin C1mg | 7% |
| Calcium29mg | 2% |
| Iron1mg | 3% |
| Potassium79mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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