This recipe is featured on New Flavor new Year August month, it is still killer and follows the Italian theme (even thought I am not sure where in italy to find such a thing, but still). I used it as a filler in my eggplant rollettes.
When you get a bunch of greens, this is a great recipe to use them for. Greens is a large word to use, so what I mean is things like Arugula, Kale or Spinach in this case; at least these are the greens I have mixed together
1 clove garlic, peeled
5 cups baby arugula
½ cup finely shredded Asiago cheese
¼ cup toasted pine nuts (Pine nuts, walnuts, or other nuts can also be used)
¼ cup extra-virgin olive oil
¼ teaspoon salt
With the motor running, drop garlic through the feed tube of food processor; process until minced. Stop the machine and add arugula, cheese, pine nuts, oil and salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste.
***** Cover and refrigerate for up to 1 week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.
Per 2 tablespoons - 123 Calories, 1g Carbs, 12g Fat, 2g Protein