Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Arugula Pistachio Pesto
A bit of a nontraditional pesto, using more affordable arugula and pistachios, with HUGE flavor!
Course
Condiment
Cuisine
Italian
Diet
Diabetic, Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian
Total Time
5
minutes
minutes
Servings
16
tablespoons
Calories
47
kcal
Author
Laura Yautz
Ingredients
4
oz
fresh Arugula
¼
cup
salt free Pistachios
(raw or toasted are both fine)
¼
cup
Olive Oil
Juice from ½ lemon
2
tablespoon
White Miso paste
2
Garlic cloves
Instructions
Add all ingredients to a blender or food processor, and process until the desired level of smoothness is reached.
If the pesto seems too dry, add water, 1 tablespoon at a time, until you reach a sauce-like consistency.
Nutrition
Serving:
1
tablespoon
|
Calories:
47
kcal
|
Carbohydrates:
1.7
g
|
Protein:
1
g
|
Fat:
4.3
g
|
Saturated Fat:
0.6
g
|
Polyunsaturated Fat:
0.6
g
|
Monounsaturated Fat:
3
g
|
Sodium:
70
mg
|
Potassium:
46
mg
|
Fiber:
0.7
g
|
Sugar:
0.7
g
|
Vitamin A:
29
IU
|
Vitamin C:
1.3
mg
|
Calcium:
13.4
mg
|
Iron:
0.3
mg