In blender or food processor place arugula, garlic and cheese and blend until smooth. Slowly add olive oil and nuts. Blend until desired consistency.
Spread on a pizza crust, top with cheddar cheese, onions and fresh tomato slices. Or, simply toss with cooked pasta.
Makes about 1 cup
Copyright Ellen Ecker Ogden From: The Cooks Garden catalog - Spring/Summer 1990 - page 20
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|Serving Size: 1 serving (23g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 60 (80%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 4.4mg||1 %|
|Sodium 79.7mg||3 %|
|Potassium 68.4mg||2 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.4g|
|Protein 2.7g||4 %|
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Calories per serving: 75
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