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Vegan Treat
Pistachio arugula pesto
(2 votes)
Health Score:
98 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
Calories:
196
calories
Calories
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With abundant vitamin C, arugula makes our skin glow and provides firm connective tissue. Tip: The fresher the leaves, the higher the vitamin content. Pistachios score with a lot of muscle-strengthening protein, cell-protecting vitamin E and healthy unsaturated fatty acids.
The vegan pistachio arugula pesto is the perfect accompaniment for the also vegan, homemade Ribbon pasta from spelt. You should not miss this delicious combination in any case!
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 196 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 77.5 μg | (129 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 252 mg | (6 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 ¼ ozs Pistachio
- 2 ozs Arugula
- 1 garlic clove
- 1 generous pinch yeast flakes
- 4 Tbsps olive oil
- salt
- peppers
Preparation
Preparation steps
1.
Shell the pistachios. Wash arugula and spin dry. Peel and chop the garlic.
2.
Puree arugula, garlic, pistachios, yeast flakes and olive oil with a hand blender until fine and creamy. Season to taste with salt and pepper. Pour the pistachio-arugula pesto into a jar and consume within 3-4 days.
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