Arugula Pesto

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Arugula Pesto

Vegetarian Times Issue: April 1, 2008 p.38

 

This peppery twist on pesto is lighter than the classic version made with

pine nuts, Parmesan, and lots of olive oil. Serve it surrounded by thin

toasted

rounds of French bread and pita wedges, or pour it over a block of low-fat

cream cheese or soy cheese, and accompany with crackers. To store it in the

refrigerator, transfer to a tightly closing container and pour a film of

olive oil over top to preserve its green color.

 

Makes 1 1/4 cups

 

1/2 cup sunflower seeds

4 cups arugula or watercress (from 2 large bunches), heavy stems removed

6 Tbs. olive oil

2 Tbs. fresh lemon juice

2 cloves garlic, peeled

 

Toast sunflower seeds in dry skillet 3 minutes, or until lightly browned.

Transfer to food processor. Add arugula, olive oil, lemon juice, and garlic,

and process until smooth. Season with salt and pepper.

 

Nutritional Information

Per 1/4-CUP SERVING: Calories: 232, Protein: 4g, Total fat: 23.5g, Saturated

fat: 3g, Carbs: 4g, Cholesterol: mg, Sodium: 128mg, Fiber: 2g, Sugars: 1g