Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Pesto rucola anacardi

Arugula and Cashew Pesto

Name: Arugula and Cashew Pesto
Total time: 600 s
Yield: About 3/4 cup pesto (200 grams)
Ingredients: 3 cups wild arugula (about 90 grams); 1/3 cup cashews (about 40 grams); 1/2 cup grated pecorino cheese (about 40 grams); as needed Extra virgin olive oil,; Salt, to taste; 2 tablespoons water (about 30 grams)

Paola Catalano @fattierifattiamodomy

grottaferrata (roma)

For World Environment Day, here’s a recipe that represents it…
Wild arugula and cashew pesto...
The simplicity of this pesto always surprises me... its flavor is always a bit peppery, just like arugula, with the crunch of cashews and the savory taste of pecorino, creating a unique flavor... Add some good extra virgin olive oil and your pesto is ready. You can mix it with fresh raw tomatoes for an amazing result.

Paola Catalano @fattierifattiamodomy

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Ingredients

10 minutes

About 3/4 cup pesto (200 grams)

3 cupswild arugula (about 90 grams)
1/3 cupcashews (about 40 grams)
1/2 cupgrated pecorino cheese (about 40 grams)
as neededExtra virgin olive oil,
Salt, to taste
2 tablespoonswater (about 30 grams)

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Steps

10 minutes

1

Prepare the ingredients. Place the arugula and a little water in a blender and blend in several pulses. Add the cashews, pour in the olive oil, and blend again. Finally, add the pecorino cheese.
2

Blend until you get a thick, creamy sauce. Use it as a dressing for cold pasta, rice, or other dishes.
3

Tip: Pair it with diced fresh tomatoes. It’s great as a sauce for pasta or as a topping for bruschetta.

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Cooksnaps

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Paola Catalano @fattierifattiamodomy

Published in the US on July 19, 2025 14:01

grottaferrata (roma)

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