Peppery arugula pinch-hits for basil in this memorable pesto from chef Kevin Shinn of Bread and Cup in Lincoln, Nebraska. Try it as a spread on baguette slices or as a pasta sauce. (One cup coats 12 ounces cooked pasta.)
Source: Midwest Living
181 calories; fat 19g; cholesterol 2mg; saturated fat 3g; carbohydrates 2g; mono fat 11g; poly fat 5g; insoluble fiber 1g; protein 2g; vitamin a 145.8IU; vitamin c 1.2mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 12.1mcg; vitamin b12 0.1mcg; sodium 117mg; potassium 59mg; calcium 50.5mg; iron 0.4mg.