YIELDS 4½ TABLESPOONS • PREP TIME: 10 MINUTES
LOW-CARB • LOW-SODIUM • VEGAN
5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT
I have never found a low-sodium store-bought pesto. This light, refreshing version was my solution to that and is made with peppery arugula, sweet basil, and buttery walnuts. You can easily thin the consistency of the pesto for a flavorful salad dressing or thicken by using less water for a paste-like sauce. It pairs well with
Cauliflower Steak with Arugula-Basil Pesto
and
Salmon Tacos with Cabbage Slaw
. This pesto is an easy-to-make kitchen staple that will definitely be a crowd-pleaser!
1½ cups arugula, stems trimmed
½ cup basil, stems trimmed
¼ cup unsalted raw walnuts, coarsely chopped
2 garlic cloves
2 tablespoons extra-virgin olive oil
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
3 tablespoons water
In a medium bowl for a food processor combine the arugula, basil, walnuts, garlic, olive oil, pepper, cumin, and water for 1 to 2 minutes, until the desired consistency is achieved. Store in the refrigerator in an airtight container for up to 5 days.
SUBSTITUTION TIP:
Swap out the arugula for spinach for a lighter, greener taste.
Per serving (1 tablespoon):
Calories: 101; Total fat: 10g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 3mg; Potassium: 76mg; Magnesium: 17mg; Carbohydrates: 2g; Sugars: <1g; Fiber: 1g; Protein: 1g; Added sugar: 0g; Vitamin K: 20mcg