Best 4 Honey Cashew Arugula Pesto Recipes
Honey cashew arugula pesto is a delicious and healthy sauce that can be used to add flavor to a variety of dishes. It's made with a combination of arugula, cashews, honey, lemon juice, garlic, and olive oil. This versatile pesto can be used as a spread for sandwiches, a dip for vegetables, or as a sauce for pasta or pizza.
Check out the recipes below so you can choose the best recipe for yourself!
ARUGULA PESTO
Provided by Michael Chiarello : Food Network
Categories condiment
Time 11m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the arugula in a large sieve and plunge it into the boiling water. Immediately immerse all the arugula and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the arugula into the ice water bath and stir again so it cools as fast as possible. Drain well.
- Squeeze the water out of the arugula with your hands until very dry. Roughly chop the arugula and put in a blender. Add the garlic, salt and pepper to taste, olive oil, 2 tablespoons of the pine nuts, and the vitamin C, if using. Blend for at least 30 seconds. In this way the green of the arugula will thoroughly color the oil. Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator.
- Pull out before dinner to get to room temperature. Before serving, add the remaining 1 tablespoon toasted pinenuts.
ARUGULA PESTO
To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined for pasta. They aren't called pestos, yet that's what they are - all made by grinding herbs and other ingredients to a paste, then thinning out and enriching with oil. This dish is inspired by one found in southern Italy. This sauce, like other forms of pesto, is all pungent with garlic. In addition to serving this vibrant pesto with pasta, it can be used with grains - risottos made with rice, barley, or wheat - and as a topping for tomatoes. It's great on its own, spooned onto a thick slice of country bread. Don't use a sharp olive oil with this, or it will overwhelm the arugula.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 10m
Yield Makes about 2/3 cup
Number Of Ingredients 6
Steps:
- Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 67 grams, Carbohydrate 8 grams, Fat 86 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 511 milligrams, Sugar 2 grams
HONEY-CASHEW-ARUGULA PESTO
Buck tradition with bold Honey-Cashew-Arugula Pesto. This arugula pesto replaces basil and pine nuts with the peppery greens and honey-roasted cashews.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings, 1/4 cup each
Number Of Ingredients 6
Steps:
- Process ingredients in food processor or blender until smooth.
Nutrition Facts : Calories 270, Fat 26 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 3 g, Protein 6 g
ARUGULA PESTO
Make and share this Arugula Pesto recipe from Food.com.
Provided by ekives
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put all the ingredients on a mixer and chop until it forms a paste.
- Serve over pasta.
Nutrition Facts : Calories 248.2, Fat 23.3, SaturatedFat 4.5, Cholesterol 5.5, Sodium 208.3, Carbohydrate 6.5, Fiber 0.7, Sugar 1.1, Protein 5.3
Tips:
- Use fresh and high-quality ingredients for the best flavor.
- If you don't have arugula, you can use another type of leafy green, such as spinach or kale.
- To make the pesto ahead of time, simply store it in an airtight container in the refrigerator for up to 5 days.
- You can use the pesto as a spread for sandwiches, as a dip for vegetables, or as a sauce for pasta or chicken.
- If you don't have honey, you can use another type of sweetener, such as maple syrup or agave nectar.
- If you don't have cashews, you can use another type of nut, such as almonds or walnuts.
- Serve the salad immediately, or store it in the refrigerator for up to 2 days.
Conclusion:
Honey Cashew Arugula Pesto is a delicious and versatile recipe that can be used in a variety of ways. The pesto is made with arugula, cashews, honey, Parmesan cheese, and olive oil. It is then tossed with cooked chicken, bacon, and cherry tomatoes. The salad is served over a bed of arugula and drizzled with balsamic glaze. This recipe is perfect for a quick and easy weeknight meal, or for a party or potluck.
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