Arugula Pesto

"A variation over one of the best italian sauces."
 
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photo by Liza at Food.com photo by Liza at Food.com
photo by Liza at Food.com
Ready In:
10mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • Put all the ingredients on a mixer and chop until it forms a paste.
  • Serve over pasta.

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Reviews

  1. EXCELLENT...cashews, who knew? Love, love, love it...perfection.
     
  2. This was our first pesto experience and it was a good one. The arugula was a bit tart, but the sweetness of the cashews made up for it.
     
  3. Good stuff :) We enjoyed it as a pasta sauce with the addition of some fried up onion, sun-dried tomatoes & mushrooms. Great on crackers, too :)
     
  4. I started with probably 4 cups of arugula leaves from my garden, used the stems too even! I only used 1/3 cup oil and upped the garlic to 6 cloves! I chopped the garlic first, added the cheese (pre-grated) next and the rest all at once. The consistency in my big Cuisinart was perfect! I found it a bit too nutty for my taste, mellowed the arugula too much. But it was still fantastic!! Thanks so super much!
     
  5. lovely! i used toasted pine nuts instead as they're all I had. Great, thanks
     
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Tweaks

  1. We love this pesto! I used pistachios in place of cashews (I didn't have any cashews). This is a terrific recipe, thank you! I will make this often.
     

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