Fresh and peppery, this cashew pesto is made with arugula, and basil and packs a flavorful punch. It's a delicious alternative to the more expensive pine nut pesto with the substitute of cashews for a flavorful and economical recipe! Ready in under 5 minutes!
- 1 cup fresh basil
- 1 cup arugula
- ¼ cup extra virgin olive oil
- ⅓ cup raw unsalted cashews
- 1 tsp minced garlic
- ½ tsp salt
- ¼ tsp pepper
Combine basil, arugula, olive oil, cashews, garlic, salt, and pepper in a food processor. Blend for about 1 minute.
Remove the lid. Scrape the sides of the food processor with a spatula to combine any ingredients that haven't been incorporated. Secure the lid, and blend for another minute.
Stir in the pesto with your favorite type of pasta, use as a spread for sandwiches, or crackers, or use as a dip.
Expert Tips for Cashew Pesto
- Make sure you pack the arugula and basil to be sure that you get enough. You don't want to loosely pack the leaves. You want a full cup of each packed.
- I recommend using raw unsalted cashews. Roasted nuts have added oil and a slightly different flavor profile. This way you have control over the oil and salt you add.
- If you don't have a food processor you can try making the pesto in a blender, but a food processor will give you the smoothest consistency.
- Keep in the refrigerator for up to one week.
- Freeze for up to 3 months.
Calories: 91kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 147mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg