Creamy Low-Fat Arugula Pesto

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   In a small dry skillet, cook the garlic cloves over moderate heat, turning occasionally, until softened and blackened in spots, about 15 minutes. Let cool slightly. Peel and lightly crush the garlic.

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   Meanwhile, in a food processor, combine the cheeses and scallions; process until smooth. Add the garlic to the processor and puree. Add the arugula and pulse until finely chopped but not pureed. Season with salt and pepper.

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   Serve With: Fresh vegetables as a dip or on grilled vegetable sandwiches or, thinned with a little pasta cooking liquid, as a sauce for pasta.

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   Notes: One tablespoon: Calories 17 kcal, Total Fat 1 gm, Saturated Fat .8 gm

No nutritional information available.

No additional tips available.