Components
- One bundle of arugula
- 1/4 cup of unsalted roasted cashew nuts
- Two lemon broths
- 1 cup of olive oil (tea)
- 1 teaspoon of salt
Ready state
- Thoroughly wash and dry the arugula. Tear the leaves into smaller pieces and place them in the blender cup to make blending easier.
- Add the chestnuts, olive oil, and lemon broth. Season with salt and blend thoroughly until smooth (or use a blender if you prefer). Pour into a miller and serve alongside pasta or grilled dishes.
Would you like a recommendation?
Give the recipe for fried rice noodles with shrimp and arugula pesto a try.
For keeping
Place the sauce in a glass container and pour a thin layer of olive oil on top to prevent the pesto from oxidizing and darkening. Seal and keep it refrigerated for up to 15 days or freeze for up to 3 months.
