Arugula Cashew Pesto

I’m going to be honest. I usually buy pesto. Its so simple to make, but I just don’t. But after making this one, that habit may change. Pesto is SO easy to make, it is so customizable, and keeps really well in the freezer. That way I can always have some on hand.

While traditional pesto is made with basil, I love this version so much. Arugula has a bit of a peppery and bitter bite, but combined with the sweetness from the cashews and the tartness of the lemon, it just works! Use it as a sauce on pasta or zoodles. Use it as a topping on a burger. Dip some raw veggies into it. Eat it with a spoon. Whatever your little heart desires! Its just a great condiment to jazz up an otherwise simple meal!

Arugula Cashew Pesto


  • 2 cups arugula
  • 1/2 lightly salted cashews
  • 2 cloves garlic, peeled
  • 1/2 cup freshly grated Parmesan cheese
  • 2/3 cup Extra Virgin Olive Oil
  • Salt+Pepper to taste


  1. Add arugula, cashews, garlic and cheese to blender.
  2. Blend until coarsely chopped.
  3. Stream in olive oil, while blender is running, until desired consistency is reached.
  4. Add salt+pepper to taste.
  5. Serve immediately, store in fridge for up to a week, or freeze for up to 6 months
Arugula Cashew Pesto on Pinterest

** Tips for freezing: Freeze in an ice cube tray, then store in a freezer storage bag **

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