Basil and arugula make a spectacularly tasty pesto with a hint of herbal spiciness. Walnuts, in place of the more traditional pine nuts, provide a healthy dose of omega-3s and help support the kidneys. Linguine noodles are ideal with their ample surface area, which takes on a festive green hue when coated with this quick pesto sauce.
8 ounces linguine noodles
2 cups packed basil leaves
2 cups packed arugula leaves
⅓ cup walnut pieces
3 garlic cloves
¼ cup extra-virgin olive oil
Freshly ground black pepper
1 Fill a medium stockpot halfway with water, and bring to a boil. Cook the noodles al dente, and drain.
2 In a food processor, add the basil, arugula, walnuts, and garlic. Process until coarsely ground. With the food processor running, slowly add the olive oil, and continue to mix until creamy. Season with pepper.
3 Toss the noodles with the pesto and serve.
Substitution tip: You can swap in any type of pasta you have on hand for the linguine, and the same goes for the walnuts. Try using cashews, pistachios, pine nuts, or even sunflower seeds for a unique pesto all your own.
Per Serving Calories: 394; Total Fat: 21g; Saturated Fat: 3g; Cholesterol: 0mg; Carbohydrates: 0g; Fiber: 3g; Protein: 10g; Phosphorus: 54mg; Potassium: 148mg; Sodium: 4mg