The Agretti and Cashew Pesto is delicious for seasoning pasta, whether long or short, but also great spread on crostini or bruschetta. Very easy and quick to make, it doesn’t require special preparation and is perfect even for those with little experience in the kitchen. Agretti, cashews, pecorino, extra virgin olive oil, and garlic just need to be put in the blender. You can then store it in the refrigerator for a few days, but also in the freezer and even do it in a water bath if you want to have a stock. Since it is a seasonal vegetable, and as such has a very short duration, I recommend getting started immediately because it is really delicious. For water bath preservation, read my article on Home-made Preserves to ensure everything is done safely.
I made a small video for the procedure, which can be seen on the pages of Facebook Instagram and Pinterest
If you like agretti or monk’s beard, then don’t miss the following recipe:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 7 oz cleaned agretti
- 2.5 oz grated Pecorino Romano
- 2.5 oz cashews
- 2 cloves garlic
- 3.5 oz extra virgin olive oil
Tools
- 1 Blender
- 1 Pot
How to Prepare Agretti and Cashew Pesto
To prepare Agretti and Cashew Pesto, organize yourself by having the necessary tools and pre-measured ingredients at hand.
This way, your work will certainly be simpler and quicker.
Clean the agretti by removing the harder parts, wash them thoroughly and repeatedly by soaking them to eliminate any soil residue.
Bring some water to a boil, immerse them, and as soon as it resumes boiling, let them cook for about 5 minutes.
Drain them, dry them with a cloth, and put them in the blender along with the pecorino, garlic cloves, cashews, and extra virgin olive oil.
Blend until you get a coarse paste, but if you prefer, you can reduce them to a cream.
I don’t add salt because of the pecorino, but if it turns out a little bland for your taste, adjust with a bit of salt.
Now that the pesto is ready, pour it into an airtight container, add a little oil, and place it in the refrigerator.
Serve your Agretti and Cashew Pesto as a sauce for pasta or spread on crostini and bruschetta.
Tips, Variants, and Storage
The pesto keeps perfectly in the refrigerator for a few days and longer in the freezer.
However, thaw it as I always recommend, slowly and in the fridge, so as not to alter its properties in any way.
If you don’t like pecorino, you can use parmesan as it will still be delicious.
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