Pesto with Arugula, Basil and Fennel
Summertime is ideal for preparing pesto sauces with fresh herbs and ingredients.
Servings: 8 people
Ingredients
- 100 g arugula Also referred to as rocket or rucula.
- 50 g basil
- greens tops from 2 fennel bulbs or 2 tsp fennel seeds
- 60 g Brazil nuts
- 2 tbsp olive oil or more if you like
- 2 tbsp sherry vinegar or red wine vinegar
- salt and pepper
Instructions
- Put all the ingredients in a blender and mix until you have a pesto consistency (about 30 seconds). If you are using a mortar and pestle, you may need to pound the mixture in portions until all ingredients are crushed and blended.
- Serve as you like on pasta, toasts, pizza, veggies or meat, or even in bread. See the suggestions above in the post. Enjoy it!
Notes
I tend to use less oil than most people. Feel free to add more olive oil if you like a thinner consistency. You may need to add more vinegar as well. The olive oil will help to preserve the pesto sauce if you plan on keeping it for a few days. In this case, keep it covered on top with olive oil.
Nutrition
Nutrition Facts
Pesto with Arugula, Basil and Fennel
Amount Per Serving
Calories 87
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Sodium 6mg0%
Potassium 34mg1%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.