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Pesto with Arugula
- 1 1/2 cups baby arugula leaves
- 1 1/2 cups fresh basil leaves
- 2/3 cup pine nuts
- 8 cloves garlic
- 1 (6 ounce) can black olives, drained
- 3/4 cup extra virgin olive oil
- 1/2 lime, juiced
- 1 teaspoon red wine vinegar
- 1/8 teaspoon ground cumin
- 1 pinch ground cayenne pepper
- salt and pepper to taste
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|Serving Size 1/12 of a recipe|
|Amount Per Serving|
|Total Fat 19.4g|
|Saturated Fat 2.8g|
|Total Carbohydrate 3.2g|
|Dietary Fiber 1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|