Arugula and Olive Pesto - 2g Carbohydrate; trace Dietary Fiber

Serving Size : 6
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
3 cups arugula
1/2 cup best-quality extra virgin olive oil
1 small clove garlic -- coarsely chopped
1/4 cup pine nuts
1/4 cup coarsely chopped kalamata olives -- or other oil-cured black olive
1/4 tsp. salt
Freshly ground black pepper -- to taste
1/4 cup freshly grated Pecorino Romano -- or Parmesan cheese

1. Place all ingredients except cheese in the bowl of a food processor fitted with the steel blade. Process until smooth, scraping down the sides of the bowl as necessary.
2. Transfer mixture to a small bowl and stir in the cheese. Taste for seasonings adding salt or pepper as desired.

3 cups (6 one-half cup servings)
Makes enough sauce for one pound of pasta.
Per Serving (excluding unknown items): 239 Calories; 25g Fat (91.4% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 305mg Sodium. Exchanges: 0 Grain(Starch) ; 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 926531 0 0 0