Arugula Pesto
photo by Liza at Food.com 
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
ingredients
- 2 cups arugula leaves
- 1⁄2 cup cashew nuts
- 1⁄4 cup olive oil
- 1⁄4 cup parmesan cheese
- 1 clove garlic
directions
- Put all the ingredients on a mixer and chop until it forms a paste.
- Serve over pasta.
Questions & Replies
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Reviews
- EXCELLENT...cashews, who knew? Love, love, love it...perfection.
- 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.
- 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 :)
- 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!
- lovely! i used toasted pine nuts instead as they're all I had. Great, thanks
Tweaks
- 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.
