Arugula and Cashew Pesto
This zippy pesto is delicious served with polenta. Cut polenta in 1-inch squares, top with a dollop of pesto and serve as a cold appetizer. Makes about 1 1/4 cups pesto.
Servings: 1 cup
Ingredients
- 1 clove garlic (see note)
- 2 cups (lightly packed) arugula leaves, about 3 ounces
- ⅓ cup raw cashews
- ⅓ cup grated Pecorino Romano or Parmesan cheese
- ¼ teaspoon fine sea salt
- ⅓ cup olive oil
- 1 Homemade polenta spread in 9x13-inch pan and cooled, or 1 tube purchased shelf-stable polenta
Instructions
- With the motor of the food processor running, mince the garlic by dropping it through the feed tube. Process until it is very fine and stops moving around with the blade.
- Add the arugula, cashews, cheese and salt to the food processor bowl.
- Process for about 10 seconds, stopping to move things around if they get hung up.
- With the machine running, pour oil through the feed tube in a thin stream, processing until everything is well blended.
Notes
If you like super spicy pesto, whirl a second clove of garlic into the food processor.