Arugula Pesto

Arugula may be most known for its bitterness when eaten on its own, but it can also pack an enjoyable savory ‘peppery’ taste into your dish when prepared correctly. Having this for a meal can help prevent cancer, diabetes, and osteoporosis in addition to promoting heart health, all while you eat to your heart’s content!
There’s a number of ways to prepare arugula, but for anyone who likes anything fresh and easy-to-prepare, pesto is our choice. Pesto is easily stored in the refrigerator and has a variety of uses.
Pair it with meats or eggs, use as a dip, or have a classic bowl of pasta. It also goes well with a spritz of citrus or a kick of hot sauce. Feel free to tweak this recipe up according to your own tastes and preferences. Enjoy!

Serves 5-6 people

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes


  • 250g Regular Arugula

  • 1 cup olive oil

  • 1/2 cup toasted cashew nuts

  • 2 cloves garlic

  • 1/2 cup parmesan cheese, optional

  • Salt and pepper, to taste


Blanch the arugula for 2 minutes then place in ice water


Food processor method:

Blend the garlic and cashew nuts together. Blend in the blanched arugula, olive oil, and parmesan cheese. Add salt and pepper, and serve!


Mortar and pestle method:

Grind the garlic and cashews until smooth. Chop the blanched arugula and grind with the mixture until smooth. Add in the olive oil, parmesan cheese, salt, and pepper, and grind.


Serve with pasta, and enjoy!

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