WebDIRECTIONS. Despite its low carb content, this recipe is not appropriate for the Induction stage of phase 1 because it contains nuts. Ingredient notes: For this recipe you will need …
Preview
See Also: Share RecipesShow details
The good news is that fresh arugula is available every season of the year in most produce departments. Also, this pesto uses walnuts, which are more budget-friendly than pine nuts used in classic pesto. The walnuts also give arugula pesto a deep, rich taste. I can legit eat this stuff by the spoonful.
In a food processor, combine the arugula, salt, walnuts and all the garlic. Pulse while drizzling in the olive oil. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese, freshly ground pepper and a big squeeze of lemon, to taste. Adapted from Simply Recipes.
4 cups packed fresh arugula (thick stems removed if not using baby arugula) Over medium high heat, lightly brown the unpeeled garlic cloves, about ten minutes. Peel off the skins once they have cooled down. Over medium high heat, toast the walnuts until fragrant, about three to five minutes.
walnuts - Arugula walnut pesto is an affordable alternative to pesto made with pine nuts, but you are welcome to use any nut you like. water - Small amounts of water may be needed to adjust pesto consistency instead of using oil. fresh lemon juice - Avoid packaged lemon juice, if possible.