Here's a fabulous curve on classic pesto. There's no question that tradition marks basil and pine nuts as keys to a great pesto. Yet, there are other ways to experience that splendid green sauce. For example, take fresh arugula. Make it spring to life as a pesto. Add cashews for creaminess. Nix the cheese. And as always, include the freshest extra virgin olive oil you can find. Let it do its magic by making this smooth-as-silk topping the perfect partner with pasta, veggies, pork and seafood, and a delightful spread on crusty toasted bread. 


2 cups arugula
1/2 cup raw cashews
1/3 cup fresh extra virgin olive oil
2 tbsp fresh lemon juice or Sicilian white balsamic
2 tbsp water
1 tbsp Garlic olive oil
1/4 tsp Kosher salt sea
Fresh ground black pepper to taste


In your food processor or blender, add all ingredients, then combine until creamy. 

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