Creamy Low-Fat Arugula Pesto

1. 1

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

2. 2

   Let cool slightly.

3. 3

   Peel and lightly crush the garlic.

4. 4

   Meanwhile, in a food processor, combine the cheeses and scallions; process until smooth.

5. 5

   Add the garlic to the processor and puree.

6. 6

   Add the arugula and pulse until finely chopped but not pureed.

7. 7

   Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.