Arugula is a leafy vegetable that is a staple in Indian cuisine.
It is often eaten raw, or cooked in a curry or chutney.
Arugulis are rich in Vitamin C and other nutrients, which are needed for good health.
You can make your own at home using the ingredients you find in your local supermarket.
This recipe for arugulhas pesto is simple, but the cooking time can be quite long.
1 cup dry arugulas, or 5 large leaves 1 cup grated carrot 1 cup chopped onion, finely chopped 2 cloves garlic, peeled and minced 1 teaspoon ground cumin 1 teaspoon coriander powder 1 teaspoon black pepper 1/2 teaspoon turmeric 1/4 teaspoon cayenne pepper 1 tablespoon butter or olive oil 1/3 cup grating Parmesan cheese 1/8 teaspoon salt 1/5 cup grilling sauce, such as chicken broth or vegetable broth, to taste 2 tablespoons butter, melted 3 tablespoons olive oil, divided or enough to coat a large baking dish 4-5 small to medium aruguls, sliced into 1 inch strips Directions Preheat oven to 350 degrees F. Place the arugulls in a large bowl.
In a food processor or blender, combine the carrots, onion, garlic, cumin, corianders, cayennes pepper, turmeric, cilantro, parsley and butter.
Process until finely chopped and finely chopped.
Add the carrot mixture, the chopped onion mixture, garlic mixture, butter and olive oil.
Mix until smooth.
Add salt, catechesis and turmeric.
Process on high for a few minutes.
Add Parmesan and stir to coat.
Pour the mixture into the prepared baking dish.
Place in the oven and bake for about 20 minutes, or until the pesto has bubbled and cooked through.
The pesto will be slightly soggy, but it will still be delicious.
Nutrition Facts Aruguli Pesto Recipe Amount Per Serving Calories 1,547 Calories from Fat 1 % Daily Value* Total Fat 1g 2% Sodium 4mg 0% Potassium 569mg 13% Total Carbohydrates 4g 1% Dietary Fiber 1g 4% Sugars 1g Protein 10g 20% Vitamin A 4.7% Vitamin C 14.7 % Calcium 11.3% Iron 9.2% * Percent Daily Values are based on a 2000 calorie diet.