Arugula Pesto

Name: Arugula Pesto
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: Makes approximately 250 g of pesto
Cuisine: Italian
Ingredients: 80 g arugula; 50 g Parmesan cheese; 40 ml extra virgin olive oil; 50 g unsalted cashews; ½ teaspoon salt; Pinch of black pepper

Vibrant, creamy green sauce with a crushed nut texture for fresh Arugula Pesto

How do you make arugula and cashew pesto?

Toast the cashews in a skillet and let them cool. In a tall container, place the arugula, salt, pepper, and olive oil; blend with an immersion blender. Add the Parmesan cheese and toasted cashews, and continue blending until you get a smooth, creamy sauce. Store it in the refrigerator for up to 3 days.

Times

Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Rest time: 15 min

Nutrition

Calories: 1350 kcal
Protein: 34 g
Fat: 126 g
Carbohydrates: 18 g

Cuisine: Italian
Diet: Vegetarian

I love this pesto because we can enjoy it as a spread for our sandwiches, on a piece of toasted bread, or to season our favorite pasta. Besides being delicious and having a very distinctive, particular flavor, arugula is a source of vitamin K, which contributes to bone health; it contains antioxidants and is excellent for eyesight thanks to its high beta-carotene content. It is low in calories and rich in fiber, among other things. That is why we can enjoy it in this pesto as a different alternative to salad.

Servings: Makes approximately 250 g of pesto

Ingredients

80 g arugula
50 g Parmesan cheese
40 ml extra virgin olive oil
50 g unsalted cashews
½ teaspoon salt
Pinch of black pepper

Instructions

Start by heating the cashews in a skillet for a couple of minutes over medium-low heat, turning them occasionally so they do not burn. Turn off the heat, remove them, and let them cool completely.
Once the cashews are cold, place the arugula, salt, pepper, and oil in a container.
Blend with an immersion blender. When you see the pesto starting to form, pause for a moment.
Add the Parmesan cheese and continue blending.
Blend for a few more seconds until you obtain the pesto. In total, the preparation takes no more than 5 minutes, practically the time it takes for the cashews to cool and a couple of minutes for the rest.
If you do not finish it immediately, you can store it in an airtight container in the refrigerator for up to 3 days.

Enjoy your meal!

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