Arugula and Cashew Pesto
Arugula and cashews provide fiber; arugula gives the sauce a peppery green flavor, while Parmesan and cashews add savory and nutty notes. Olive oil brings the ingredients together into a thick pesto. Keep it coarse or blend it until smooth; refrigerate for no more than 4 days.
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Servings: 8 (1 serving ≈ 39 gram)
Digestion time: 3 hour
Complete protein: ✔
Remove the tough stems from the arugula (75 g). Roughly chop the garlic (3 g) and grate the parmesan (60 g).
Combine the arugula, garlic, and parmesan in a blender with the cashews (60 g), sea salt (2 g), and black pepper (0.5 g). Pour in the olive oil (110 g).
Pulse in short bursts, scraping down the sides of the bowl as needed. Stop when the pesto reaches your preferred texture; it can stay coarse or become nearly smooth.
Transfer the sauce to a clean covered container. Add a thin layer of oil on top if you like.
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