Honey Cashew Arugula Pesto Food

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

• Ingredients

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

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

• Ingredients

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