Arugula and Pumpkin Seed Pesto

Name: Arugula and Pumpkin Seed Pesto
Prep time: 10 min
Total time: 10 min
Yield: makes 1 cup
Ingredients: 3 cups packed baby arugula; 0.5 cup toasted pumpkin seeds; 1 garlic clove; 0.33 cup extra-virgin olive oil; 2 tbsp lemon juice; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper

A peppery food-processor pesto built on baby arugula, toasted pumpkin seeds, and olive oil, offering an antioxidant-rich spread for marinades or finishing dishes.

From The Young Forever Cookbook

Prep: 10 min
Total: 10 min
Yield: makes 1 cup
Category: Sauce

Nutrition (estimated)

per 1 tbsp

Calories: 90 kcal
Protein: 2 g
Fat: 9 g
Carbs: 1 g
Fiber: 1 g
Sugar: 0 g
Sodium: 75 mg

Ingredients

3 cups packed baby arugula
0.5 cup toasted pumpkin seeds
1 garlic clove
0.33 cup extra-virgin olive oil
2 tbsp lemon juice
0.5 tsp kosher salt
0.25 tsp freshly ground black pepper

Pumpkin Seeds Arugula

Instructions

Pulse arugula, pumpkin seeds, and garlic in a food processor a few times. Add olive oil, lemon juice, salt, and pepper; blend until nearly smooth.
Store airtight in the fridge up to 1 week or freeze up to 2 months.