Heart Healthy from WakeMed Heart Center

Arugula Pesto

October 16, 2016 |
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Recipe courtesy of Chef Kevin Callaghan
as seen on episode “Lettuce“, Season 6

 

Flavor, NC | Arugula Pesto

Ingredients:

  • 1 lb. Fresh arugula
  • 1 cup Cashews
  • 3 cloves Garlic
  • 2 T Lemon juice
  • 2 T. sherry vinegar
  • 1 cup Good Olive oil
  • 1 cup parmesan
  • Salt

Puree arugula with lemon juice and sherry vinegar, using a food processor. Add garlic and cashews and pulse until puree has uniform texture – about 45 seconds. Add the ½ cup parmesan at one time. Then, while processor is running, slowly add all of the olive oil (best quality). Then add salt to taste. Pepper is unnecessary as arugula has a natural, peppery flavor.

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