Pesto with arugula and cashews, no-cook, easy and tasty recipe, ideal for dressing pasta or garnishing toasted bread or crostini.
For this recipe, you will need a blender or food processor to chop and a few ingredients that you can enrich as you like.
Indeed, to my idea, you can also add pitted olives or walnuts or pistachios.
If you have no almond intolerance like me, you can also add them, perhaps toasted or peeled, to the recipe.
Below I leave you more ideas to make creamy dressings for bruschetta or pasta.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2-3 people
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.75 oz arugula
- 4 tablespoons extra virgin olive oil
- 1.4 oz cashews
- 1.05 oz cheese (grated)
- 1 pinch fine salt
Tools
- 1 Food Processor
- 1 Towel
- 1 Spoon
Steps
To make the Arugula and Cashew Pesto, first make sure the arugula is already cleaned; if not, cut it and wash it several times under cold running water.
Pat it dry with a clean towel and place it inside a blender or food processor.
Then add the extra virgin olive oil and the cashews. I chose toasted unsalted ones, but you can choose whichever you prefer.
Add the grated cheese and blend in several stages until you obtain a rather creamy consistency. If you work the pesto in several stages, it will not lose its nice green color because the blades will not heat up.
For the same reason, add the pinch of salt only at the end.
Store in the refrigerator in an airtight container for up to 24 hours.
Perfect for bruschetta and as a dressing for main courses.
