This week my garden finally started to kick in, and this Creamy Light Arugula Basil Almond Pesto recipe is the result. The sauce is quick to toss together and pretty healthy too. I love pignoli (pine nuts), but they are pricey, so I rarely have them on hand, hence the use of almonds. While this creamy pesto goes great on pasta, it would be wonderful over grilled chicken too. Perhaps serve Ricotta Pie or a Blueberry Lemon Cake Roll for dessert!
Creamy Arugula-Basil Almond Pesto Pasta
This Arugula-Basil Almond Pesto recipe is both creamy and light.
Print
Pin
Rate
Servings: 4
Calories: 353kcal
Ingredients
- ½ pound dry pasta
- handful of fresh basil roughly ⅔ cup
- handful of fresh arugula roughly ⅔ cup
- ¼ cup slivered almonds
- clove of garlic
- ½ tsp. Kosher salt
- 2 tbs. olive oil
- 1 teaspoon of organic chicken base
- ½ cup low fat buttermilk
- ¼ cup grated parmesan
- fresh ground pepper to taste
Instructions
- Cook pasta in salted pot of boiling water and cook to al dente, drain and put aside.
- Put basil, arugula, almonds, garlic, salt & oil in food processor and pulse until it becomes a thick paste.
- Place buttermilk in sauce pan over med-high heat, and whisk in chicken base.
- Simmer for about a minute, then add pesto mix, stir and heat through.
- Take off burner, and stir in the cheese and cooked pasta.
- Add pepper to taste.
Nutrition
Calories: 353kcal | Carbohydrates: 46g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 7mg | Sodium: 517mg | Potassium: 258mg | Fiber: 3g | Sugar: 3g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 1mg
Courtney says
This looks so yummy!! I can't eat almonds or nuts I wonder if I could sub something for it.
Felicia says
This looks like one to try for sure!
Krista J. says
I don't have arugula, so I am going to make this with baby spinach.