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    You are in: Home / Recipes / Arugula and Walnut Pesto Recipe
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    Arugula and Walnut Pesto

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on September 22, 2010

      I skipped the first step, and I used half arugula, half basil. The outcome was THE best pesto I have ever had in my life. My roommate brought some to work the next day, and now people are giving her money for the ingredients so I can make some more. LOL. Thank you.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2014

    • on September 20, 2011

      went by another review and added about a 1/2 tspn of salt...big mistake! I was using the ready grated Kraft-type parm cheese which already has lots of salt...should have left it alone! Don't add salt if you're using that type of cheese! wondering how I can fix this..because I think it would've been awesome if I hadn't ruined it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 09, 2008

      was good. family approved, but needed salt. served w/ garlic and finely chopped Brazilian spinach, sauteed in evoo. ate w/ pasta.

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    • on August 06, 2008

      This was a lovely pesto, but I thought browning 6 cloves of garlic on the stove until browned in spots was not nearly enough to mellow the flavor of the cloves and it was a very strong concentration of garlic heat. For our tastes, I think using either fewer cloves or 6 of oven-roasted garlic, where the flavor is almost sweet, would have been better. Still, I was pleasantly surprised that I liked this pesto so much since I'm such a huge fan of basil & pine nut pesto, but it was great! I froze what we didn't use in ice cube trays, then wrapped the cubes individually in plastic wrap. They all then went into a ziplock in the freezer. I love having pesto this convenient. Thank you for posting, Mercy!

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    • on December 27, 2007

      This was a great pesto! I actually used 1 cup of basil leaves and 1 cup of arugula leaves, and it turned out wonderfully. The roasted garlic was great, and so easy to do on the stove! I will use this recipe again!

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    • on April 23, 2006

      Really tasty. We received walnuts and arugula in this weeks organic CSA box, so this recipe was perfect. Unfortunately, there was not enough arugula for the recipe, so I subbed the rest with flat leaf parsley which worked well. Great tip for the garlic- I have roasted garlic quite a bit in the oven but have never tried it over the stove. Served over sprouted wheat pasta with oven roasted veggies. Thanks for this recipe- it was just great.

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    Nutritional Facts for Arugula and Walnut Pesto

    Serving Size: 1 (69 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 397.9
     
    Calories from Fat 361
    90%
    Total Fat 40.2 g
    61%
    Saturated Fat 6.8 g
    34%
    Cholesterol 11.0 mg
    3%
    Sodium 195.4 mg
    8%
    Total Carbohydrate 4.4 g
    1%
    Dietary Fiber 1.2 g
    4%
    Sugars 0.7 g
    3%
    Protein 7.6 g
    15%

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