Variation On A Classic Dish
Arugula and Watercress Pesto
(1 vote)
(1 vote)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
113
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 113 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 35.5 μg | (59 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 113 mg | (3 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 bunch Cress
- 1 bunch Arugula
- 1 oz Parmesan
- 1 clove garlic cloves
- 2 Tbsps Pine nuts
- 1 Tbsp lemon juice
- 3 Tbsps vegetable oil
- 1 Tbsp Pine nut Oil
- salt
- peppers
Preparation steps
1.
Cut the cress with scissors in a colander. Rinse briefly, then drain well. Rinse the arugula, remove the hard stems, drain well, and coarsely chop. Add the arugula and watercress to a blender.
2.
Peel the garlic, then add to the blender with the parmesan and pine nuts. Coarsely chop, then add the lemon juice and oil. Puree finely, then season to taste with pine nut oil, salt, and pepper. Transfer to a bowl and garnish with arugula. This goes well as a sauce for pasta.
