ARUGULA AND PEPITA PESTO

HANDS-ON TIME 5 minutes
TOTAL TIME 5 minutes
MAKES 1 cup

INGREDIENTS:

• ¾ cup unsalted roasted pepitas
• 1 clove garlic
• 2 cups packed trimmed arugula
• 1 tbsp lemon juice
• ¼ tsp salt
• Pinch each of grated nutmeg and pepper
• ⅓ cup extra-virgin olive oil

DIRECTIONS:

1. In a food processor, pulse pepitas with garlic until coarsely ground.
2. Add arugula, lemon juice, salt, nutmeg, and pepper; pulse 6 times.
3. With the motor running, add oil in a thin steady stream until smooth.
4. (Make-ahead: Refrigerate in an airtight container for up to 3 days or freeze for up to 6 months.)

NUTRITIONAL INFORMATION, PER 1 TBSP:

• Calories: about 97 cal
• Protein: 4 g
• Total Fat: 9 g (2 g saturated fat)
• Carbohydrates: 2 g
• Fiber: 2 g
• Cholesterol: 0 mg
• Sodium: 39 mg
• Potassium: 97 mg
• % Recommended Daily Intake:
  • Calcium: 1%
  • Iron: 12%
  • Vitamin A: 1%
  • Vitamin C: 2%
  • Folate: 4%