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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, combine arugula, pine nuts, garlic and lemon juice. With processor running, slowly stream in oil until well combined. Transfer to a bowl and stir in Parmigiano- Reggiano, salt and pepper. Spoon 4 tbsp over burrata (reserve remaining pesto for another use) and garnish with additional pine nuts. Serve with crackers.

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Nutrition Facts

120 calories; total fat 11g; saturated fat 6g; cholesterol 27mg; sodium 136mg; carbohydratesg; fiberg; protein 7g.

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