5 from 1 vote
Arugula and Cashew Pesto on Polenta Bites
Arugula and Cashew Pesto
Prep Time
15 mins
Total Time
15 mins
 

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. 

Course: Condiment
Cuisine: Vegetarian
Keyword: pesto, basil, arugula
Servings: 1 cup
Author: Letty Flatt
Ingredients
Instructions
  1. 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.
  2. Add the arugula, cashews, cheese and salt to the food processor bowl.
  3. Process for about 10 seconds, stopping to move things around if they get hung up.
  4. With the machine running, pour oil through the feed tube in a thin stream, processing until everything is well blended.
Recipe Notes

If you like super spicy pesto, whirl a second clove of garlic into the food processor.