Recipes Pesto with Arugula 4.7 (60) 46 Reviews 7 Photos This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It's addictive! Submitted by Mark Caron Published on January 9, 2005 Save Rate Print Share Close Add Photo 7 7 7 7 Prep Time: 15 mins Total Time: 15 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 ½ cups baby arugula leaves 1 ½ cups fresh basil leaves ⅔ cup pine nuts 8 cloves garlic 1 (6 ounce) can black olives, drained ¾ cup extra virgin olive oil ½ lime, juiced 1 teaspoon red wine vinegar ⅛ teaspoon ground cumin 1 pinch ground cayenne pepper salt and pepper to taste Directions Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth. I Made It Print 67 home cooks made it! Nutrition Facts (per serving) 191 Calories 19g Fat 3g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 191 % Daily Value * Total Fat 19g 25% Saturated Fat 3g 14% Sodium 125mg 5% Total Carbohydrate 3g 1% Dietary Fiber 1g 4% Total Sugars 0g Protein 2g 5% Vitamin C 3mg 3% Calcium 33mg 3% Iron 1mg 8% Potassium 83mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.