Arugula pesto without pine nuts is a simpler and more economical version of the classic green pesto. It is packed with flavor and elevates any meal you serve it with.
In a food processor, combine arugula, cashew nuts, garlic and olive oil. Process until smooth-ish.
Stir in Parmesan.
Enjoy!
Video
Notes
You can add more garlic if you like.
I used Parmesan powder – if you can get your hands on a good-quality one, then use it. If not, it’s better to shred it yourself. A cheaper alternative is Grana Padano and saltier alternative is Pecorino.
I used dry measuring cups to measure out all the ingredients.
This recipe can be easily doubled.
Store in a jar with lid in the fridge for up to a week. Pesto is best enjoyed fresh, but freezing is possible: – fill an ice cube tray and use in soups, sauces, on pizza…
More tips, other pesto recipes and serving suggestions can be found in the post above this recipe card.
Course: Condiment, Sauce
Cuisine: Italian
Keyword: Arugula pesto recipe, Green Pesto Recipe, How to make Pesto
Nutrition Facts
Arugula Pesto
Serving Size
0.25 cup
Amount per Serving
Calories
382
% Daily Value*
Fat
37
g
57
%
Saturated Fat
7
g
44
%
Cholesterol
9
mg
3
%
Sodium
207
mg
9
%
Potassium
177
mg
5
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
8
g
16
%
Vitamin A
454
IU
9
%
Vitamin C
3
mg
4
%
Calcium
180
mg
18
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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