Ingredients
Arugula Pesto Ingredients
- 2 cups arugula
- ½ cup raw cashews
- ⅓ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 small garlic clove
- Heaping ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- Combine Ingredients: In a blender, add 2 cups of fresh arugula, ½ cup of raw cashews, ⅓ cup of extra-virgin olive oil, 2 tablespoons of fresh lemon juice, 2 tablespoons of water, 1 small garlic clove, a heaping ¼ teaspoon of sea salt, and several grinds of freshly ground black pepper.
- Blend Until Creamy: Blend all the ingredients together until the mixture reaches a smooth and creamy consistency, ensuring the cashews are fully processed and the arugula is finely blended.
- Serve and Enjoy: Use the arugula pesto immediately or refrigerate it for later. It pairs wonderfully with pasta, as a sandwich spread, or a flavorful dip. See the blog post for more serving options.
Notes
- Raw cashews can be soaked in warm water for 10-15 minutes beforehand to create an even creamier texture.
- Adjust the amount of water to reach your desired pesto consistency.
- Store leftover pesto in an airtight container in the refrigerator for up to 3 days.
- For a nuttier flavor, consider lightly toasting the cashews before blending.
- Use fresh lemon juice for the best brightness and flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian-inspired
- Diet: Vegetarian
