Servings: 8
Calories: 131kcal
Equipment
- Blender
Ingredients
- 1 cup arugula salad
- ½ cup mint
- ¼ cup almond slivered, unsalted
- ¼ cup cashew unsalted
- ⅓ cup olive oil extra virgin
- 1 clove garlic
- 2 tbsp water
- ⅛ tsp cumin
- ⅛ tsp black pepper crushed
- ¼ tsp salt
- ⅛ tsp sage dried
Instructions
- Add all the ingredients, except the olive oil, in a bowl. Slowly add the oilve oil and with an immersion blender, blend until creamy (see notes).
- Transfer the sauce in a glass jar, keep it refrigerated and use it within 10 days. (see notes).
Notes
- it is very important to add the extra virgin olive oil very slowly, in order to make the sauce creamy.
- If you will use a food processor, follow the same procedure and add the olive oil very slowly.
- The pesto will last 10 days in the refrigerator. If you jar it, it will last between 6-8 months.
Nutrition
Serving: 2tbsp | Calories: 131kcal | Carbohydrates: 3g | Protein: 2g | Fat: 13g | Sodium: 75mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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