Description
This easy arugula pesto is a vibrant and creamy sauce with a fresh, peppery kick from arugula. Perfect for tossing with pasta, drizzling over roasted vegetables, or using as a flavorful spread, this pesto combines raw cashews, lemon juice, and garlic to create a versatile, bright condiment that comes together in minutes using a blender.
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: Place 2 cups of fresh arugula, ½ cup raw cashews, ⅓ cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons water, 1 small garlic clove, a heaping ¼ teaspoon sea salt, and several grinds of freshly ground black pepper into a blender.
- Blend Until Creamy: Blend the ingredients on high speed until the mixture is smooth and creamy, making sure the cashews are fully processed to achieve a rich pesto texture.
- Serve or Store: Use immediately by tossing with cooked pasta, spooning over roasted vegetables, or as a spread. Alternatively, store in an airtight container in the refrigerator for up to 3-4 days.
Notes
- You can substitute pine nuts or walnuts for cashews if preferred.
- Adjust the amount of olive oil or water to achieve your desired pesto consistency.
- For a vegan version, this recipe is already dairy-free and egg-free.
- Add grated Parmesan cheese if you want a more traditional pesto flavor (will affect dairy status).
- Use fresh lemon juice for the brightest flavor; bottled lemon juice can alter taste.
- The pesto can be frozen for up to 1 month; thaw and stir before using.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian