Farmgirl Susan's Arugula Pesto Hummus - 12g Carbohydrate; 2g Dietary Fiber

Serving Size : 6
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs
Amount Measure Ingredient -- Preparation Method
1/3 cup olive oil
1 ounce garlic -- (about 6 cloves), peeled and sliced
6 ounces arugula -- preferably very young leaves
3 ounces freshly grated pecorino romano -- or other hard cheese (about 1 cup)
1 cup canned garbanzo beans -- drained and rinsed (about 5-1/2 ounces)

If desired, first cook the garlic: Heat oil in a small skillet over medium heat. Add sliced garlic to hot oil and cook for 2-3 minutes until barely golden, turning slices once.

Combine all ingredients in a food processor and process until smooth. If you didn't cook the garlic in the olive oil first, you can put everything in the processor except the olive oil, process, and then slowly add the olive oil in a steady stream with the motor running. This will help the pesto emulsify but isn't necessary. Add salt to taste and more oil if desired. Arugula pesto will keep for at least a week in the refrigerator (if you can keep from eating it all). Cover with a thin layer of olive oil if you are the type of person who gets upset when the top of your food turns a different color. May be frozen in plastic containers or ice cube trays (then remove from trays and store pesto cubes in a zipper freezer bag--keeping in mind this will make everything else in your freezer taste faintly of pesto if you aren't careful).

What I Did With My Arugula Pesto:
(besides eating it straight from the dish with a spoon)
--Tossed it with hot pasta, sprinkled with lots of freshly grated pecorino romano.
--Stirred it into yogurt cheese and dipped organic celery sticks in it.
--Stirred it into sour cream and dipped organic carrot sticks in it.

What Else I Would Do With It:
--Toss it with boiled new red potatoes.
--Make Arugula Pesto Non-Cream Pasta Sauce:
(I used to make this all the time using basil pesto. Try it on anything from fettuccine to tortellini.)
Place a heat proof bowl over pot of pasta water while it is coming to a boil (I use a large stainless steel bowl) and put several Tablespoons of butter in it. Add the same number of tablespoons of flour once the butter has melted, whisk until thoroughly combined, then let cook (still whisking) for a minute or two. Slowly pour in enough milk to make a sauce, whisking constantly. Whisk in arugula pesto to taste. Add hot, drained pasta to bowl and toss gently until combined.

Per Serving (excluding unknown items): 219 Calories; 16g Fat (66.3% calories from fat); 7g Protein; 12g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 295mg Sodium. Exchanges: 1/2 Grain(Starch) ; 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.
Nutr. Assoc. : 0 0 0 0 0