Ingredients
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½ cup arugula leaves, or more to taste
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⅓ cup olive oil
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⅓ cup raw almonds
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4 cloves garlic
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salt to taste
Directions
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Bring a large pot of lightly salted water to a boil. Add arugula and cook until bright green, about 30 seconds. Remove arugula to a bowl full of ice water for several minutes until cold. Drain and wring out arugula.
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Pulse arugula, olive oil, almonds, and garlic together in a blender, scraping down the sides, until mixture just becomes a coarse puree. Pour puree into a bowl and season with salt.
Nutrition Facts (per serving)
210 | Calories |
22g | Fat |
3g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 210 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 3g | 14% |
Sodium 40mg | 2% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 2g | 4% |
Vitamin C 1mg | 1% |
Calcium 29mg | 2% |
Iron 1mg | 3% |
Potassium 79mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.