* Exported from MasterCook *
Arugula Pesto - 3g Carbohydrate; 1g Dietary Fiber
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
2 garlic clove -- unpeeled
4 tablespoons olive oil
1/4 cup pine nuts
3 cups packed arugula
1/4 cup Pecorino Romano cheese
2 teaspoons fresh lemon juice
salt
Place the garlic in a skillet with 1 tablespoon of the olive oil. Cook over medium-low heat until soft, 3 to 4 minutes. In another skillet, toast the pine nuts until lightly browned and fragrant. Peel and mince the garlic. Place the garlic, nuts, arugula, cheese, and lemon juice in the bowl of a food porcessor and pulse until a coarse paste forms. With the machine running, gradually stream in the remaining olive oil and blend until the pesto emulsifies. Season with salt.
Makes 1/2 cup (4 two-tablespoon servings).
Also known as "rocket", arugula is a peppery, strong-tasting leafy green that is rich in vitamin C and iron. The strength, bitterness, and heat of arugula vary widely. For many people, the spicy notes are their favorite part of arugula, but if you like flavors a little milder, tone down an especially strapping batch my incorporating spinach leaves and/or adding more cheese.
SERVING SUGGESTIONS:
1. Serve over a salad of fresh peaches and prosciutto (Italian ham).
2. Toss with gnocchi, chopped fresh tomatoes, and shaved cheese.
3. Make an arugula pesto pizza. Coat pizza dough with the pesto and mozzarella cheese and bake in a hot oven.
Source:
"Pestos, Tapenades and Spreads: 40 Simple Recipes for Delicious Toppings, Sauces & Dips by Stacey Printz, 2009"
S(Formatted by Chupa Babi):
"Jan 2010"
Yield:
"1/2 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 202 Calories; 20g Fat (85.7% calories from fat); 5g Protein; 3g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 89mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 900048 0 0 0
No comments:
Post a Comment